Cilantro

Cilantro

Coriandrum sativum
Fam: Umbelliferae

One of the most widely used and loved herbs and spices in the world are derived from the same plant, Coriandrum sativum. The leaves of this plant are frequently referred to as cilantro, while the seeds are most commonly called coriander. Depending on the cuisine, the entire plant is used for the various flavours and aromas that are present in each constituent part. Loved by many and abhorred by some, this common plant is an essential ingredient in many cuisines around the world.

Originally grown around present day Greece, cilantro has been used as a culinary herb since at least 5,000 B.C. It is mentioned in Sanskrit text and the Bible. Pliny the Elder (23-79 A.D.) used the name Coriandrum after "coris", the Greek word for "bedbug" as it was said they both emitted a similar odour. Coriander is one of the herbs thought to have aphrodisiac qualities; the Chinese used it in love potions and in The Thousand and One Nights a man who had been childless for 40 years is cured with a coriander concotion. Spanish conquistadors introduced it to Mexico and Peru where it now commonly pairs with chilies in the local cuisine.

Herb Description
Cilantro leaves have pungent smell described by some as "soapy" The stems also have a strong odour and flavour. Leaves and stems pair well with piquant foods, such as in the cuisines of the US Southwest, Latin America, Southeast Asia, India, the Middle East, and in parts of northern Africa. Flavours are used to "lift" other flavours; they enhance and promote other pronounced flavours. Coriander roots are used often used fresh as a base flavour for Asian soups.

Culinary Uses
The leaves are always used fresh. They feature in Spanish, Middle Eastern, Indian, Oriental and South American cookery. They are often sprinkled like parsley on cooked dishes, minced or puréed in sauces, soups and curries. In Thailand the root of the coriander plant is used to flavour meats, curries and soups. In Mexico and the Southwestern U.S. it is used in everything from salsas and salads to burritos or meat dishes.

Attributed Medicinal Properties
Cilantro is considered an aid to the digestive system. It is an appetite stimulant and aids in the secretion of gastric juices.
The essential oils of the cilantro leaves contain antibacterial properties and can be used as a fungicide. Rich in vitamin C.

Cultivation
Cilantro, is a fast growing annual reaching 12 - 24 inches tall. The entire plant including the leaves, the seeds and roots are all edible. Coriander can easily be grown in pots. Simply pick or trim fresh leaves or whole stalks as required. The leaves get a stronger and sometimes disagreeable flavour as they get older and larger. Grow in full sun. The soil should be kept moist but well drained.

Other Names
Coriander leaves (Europe, Middle East, Indian sub-continent)
Cilantro (Latin America, United States)
Koriandron (Greek)
Yuen Sei, Yan Shi, and Fan Yan Su (China)
Chinese Parsley (Asia)
Dhania (Hindi)
Persil arabe (French)

Cilantro Lime Salsa Fresca Recipe
Tex Mex Dip

Ingredients:
3 large tomatoes or 5-6 plum tomatoes, diced small
1 med. white onion, diced small
1 jalapeno or other hot pepper, diced (you decide if you want to seed it or not)
juice of 2 limes, or one lemon and one lime
1/2 cup chopped fresh cilantro
salt to taste

Directions:
Combine everything in a bowl. Cover and refrigerate a couple of hours or overnight before serving..

Sea Bass In Cilantro Recipe

Ingredients:
2 lb Sea Bass (Or Red Snapper) *
1 c Milk
1 t Cumin; Ground
1 c Onion; Chopped, 1 Large
1/4 c Vegetable Oil
1 c Green Chiles; **
1/4 c Fresh Cilantro; Snipped, ***
3/4 t Salt
1/4 t Pepper
1 x Lemon Or Lime Wedges

* Bass Or Red Snapper fillets should be cut into 8 serving pieces.
** Green chiles should be canned, drained and finely chopped.
*** You can use up to 1/2 cup of the snipped Cilantro.

Directions:
Place fish fillets in a shallow glass or plastic dish. Mix milk with cumin and pour over the fish. Cover and refrigerate at least 1 hour. Cook and stir onion in oil in a 2-quart saucepan until tender. Stir in the remaining ingredients except the fish and fruit wedges. Heat to boiling and then reduce the heat. Simmer, uncovered, until thickened, about 10 minutes. Heat the oven to 350 degrees F. Drain fish and pat dry. Place 1 fish on each of eight 12-inch squares of heavy duty aluminum foil. Spoon some of the onion mixture onto the fish. Fold foil over the fish and seal security. Place foil packets on an ungreased jelly roll pan, 15 1/2 X 10 1/2 X 1-inch. Bake until fish fish flakes easily with fork, 25 to 30 minutes. Serve with lemon or lime wedges. Serves 8

Cilantro Vinaigrette Recipe

Ingredients:
2 cloves garlic crushed
1/2 tsp kosher salt
1 tsp dijon mustard
1/2 c extra virgin olive oil
2 tbsps red wine vinegar
2 tbsps cilantro chopped

Directions:
Place garlic and salt in a small mortar. With a pestle, grind the salt into the garlic. Add the mustard and combine well. Whisk in olive oil and red wine vinegar. Mix in cilantro.

Ahi with Sesame-Cilantro Marinade Recipe

Ingredients:
3 lbs. Ahi tuna steaks
1 c. thinly sliced green onions
1 c. chopped fresh cilantro
2 tbsp sesame seeds, toasted
2 cloves garlic, crushed
1/2 c. soy sauce
1/4 c. dark sesame oil
1/4 c. honey
1 tsp. hot sauce

Directions:
Place steaks in a large shallow dish. Combine green onions and next 3 ingredients in a small bowl. Combine soy sauce & next 3 ingredients, stir well. Add onion mixture to soy sauce mixture; stir well. Pour over steaks. Cover & marinate in refrigerator 8 hours, turning occasionally. Remove steaks from marinade, discarding marinade. Grill steaks, covered, over medium-hot coals for about 4 minutes on each side or until fish flakes easily when tested with a fork. 6 servings.

Salmon with Lime Cilantro Butter Recipe

Ingredients:
Marinade:
2 tablespoons fresh lime or lemon juice
2 tablespoons soy sauce
2 tablespoons oil

Salmon:
1 pound salmon fillets or steaks, 1 inch thick

Lime Cilantro Butter:
1/4 cup butter or margarine, melted
2 teaspoons fresh lime juice
1 tablespoon chopped fresh cilantro

Directions:
In 12x8 inch glass baking dish, combine marinade ingredients, blend well. Add salmon, turn to coat. Cover dish and refrigerate 30 to 60 minutes.

In small bowl, combine all butter ingredients, set aside.

Heat grill. Oil grill rack. Place salmon on gas grill over medium high heat or on charcoal grill 4 to 6 inches from medium-high coals. Cook 10 to 17 minutes or until fish flakes easily, turning once. Serve with butter.

Broiler directions: Place salmon on oiled broiler pan, broil 4 to 6 inches from heat for 10 to 17 minutes or until fish flakes. Turn once.