Chinese parsley, also known as cilantro, is a popular herb used in many cuisines. It has a pungent, anise-like flavor and can be used fresh or dried. It is easy to grow and can be grown in most climates. However, it is a divisive herb, with people either loving or hating its taste.
Chinese parsley is a leafy green herb also known as cilantro or cilantro. It is a popular inclusion in the cuisine of many nations, much to the chagrin of consumers who loathe it. Like many herbs, Chinese parsley is used both fresh and dried, and is readily available in most markets, due to its enduring popularity. It can also be easily grown at home in most climates for cooks who enjoy the convenience of fresh herbs.
The plant is probably native to the Mediterranean, where it was historically used in Greek and Roman cuisine. As Asia was explored, Chinese parsley spread rapidly and was embraced by Thai, Indian, and Chinese cooks, among many others. Chinese parsley’s popularity was so widespread that the plant was actually re-imported into Europe later, leading some people to associate it with Asia rather than its native Europe, hence “Chinese parsley” as the common name. As the name suggests, the herb is related to parsley, along with carrots and aniseed, and all of these flavors can be tasted in fresh Chinese parsley.
When used fresh, the herb is often used as a side dish. It has a pungent, slightly bitter, anise-like flavor that complements a wide range of foods. It can also be ground into pestos and sauces for dipping or spreading on various foods. Some cooks even add it to things like sushi and fresh Thai spring rolls. Others cook it, using the herb as a base for a dish, rather than a side dish, with long, slow cooking that dulls the flavour. Dried Chinese parsley is used in much the same way, and many cooks also use the dried seeds, which have a markedly different flavor profile.
It has often been noted that Coriandrum sativum is a herb with radically divided public opinion. People seem to either love the distinctly spicy taste of Chinese parsley, or hate it, likening the flavor to soap or rubber. Very few consumers seem to be completely neutral on the subject of weed, whether it appears in Mexican guacamole or embedded deep into a Portuguese stew. In fact, an entire online community called “I Hate Cilantro” has sprung up.
For those who are cilantro fans, the herb grows well in USDA zones three and warmer, and is very easy to grow, although it does have a tendency to “bolt,” or put out flowers and seeds too early. It grows best from seeds or cuttings and is very suitable for container gardening, preferring full sun or part shade in hot climates and moist, well-drained soil. Regularly trimming the plant can help prevent bolts, as it promotes fresh leaf growth. If cooks find it difficult to use all the cilantro they harvest through shearing, it can be ground into sauces or pesto and frozen.
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