The benefits and uses of cilantro are reflected in both seasoning and nutrition

Cilantro, whose scientific name is Coriandrum sativum, is an annual or biennial herbaceous plant in the Apiaceae family, native to the Mediterranean coastal region, and today it is very common in vegetable gardens and markets in many places. Its leaves are tender and bright green, with a fresh and distinctive aroma, and it is both a leafy green vegetable and a seasoning herb commonly used in the kitchen.

From a nutritional point of view, cilantro contains vitamin C, carotene, and minerals such as calcium, iron, and potassium, and its distinctive fragrance mainly comes from the volatile oil components in the plant. As a leafy green, cilantro is not high in calories, and eaten in small amounts in daily meals, it can both enhance the flavor of dishes and supplement part of the dietary nutrition.

In the kitchen, cilantro is quite flexible to use. Sprinkling chopped cilantro into soup or cold dishes can boost freshness, and adding cilantro when cooking beef, fish, and other meaty or fishy dishes can also help remove odors and cut greasiness. Cilantro stems are relatively resistant to cooking, so they can be added to the pot earlier; cilantro leaves lose their aroma easily, so they are best added just before removing the dish from the heat for better flavor.

It should be noted that people vary greatly in how willing they are to accept the smell of cilantro, which is related to individual sense of smell, so those who dislike it do not need to force themselves. A small number of people may experience discomfort such as allergies after eating cilantro, and in such cases they should stop eating it; people with sensitive stomachs are also advised to eat it in moderation. When selecting it, choose the one with firm leaves and bright green color, and for storage it can be wrapped in damp paper and refrigerated, which can keep it fresh for a short time.