CILANTRO
anise / fennel

Cilantro Growing Regions

anise / fennel growing

How to Choose
Choose fresh, vibrant, evenly-colored dark green leaves with firm stems. The cilantro should show no signs of wilting or discoloration.  These lacy leaves are extremely fragrant.


How to Prepare
Wash the cilantro before chopping. Submerge the leaves in a bowl of water, holding onto the stems. Shake off the excess water and pat dry with a paper towel. Some recipes call for the use of the stems, but generally, cut these off and discard before chopping. Using a chef’s knife, finely chop the cilantro by rocking the knife back and forth. Be careful not to over-chop or the cilantro will start to turn black.
Cilantro will add great flavor to your dishes with its distinctive flavor. It is a staple in most Latin, Indian and Asian cooking.


How to Store
To store cilantro, place the cut ends in a jar of water and cover the leaves loosely with a plastic bag, then place in the refrigerator where it should keep for about 2 weeks. Snip off leaves as you need them and re-cover. Change the water every few days. Rinse the cilantro just before using.

 

Pacific offers cilantro both conventionally and organically grown.