How to select for best flavor:
Select dark-green, fresh-looking bunches. Avoid wilting or yellowing bunching.
Peak of the season:
Cilantro, like most herbs, is available year round at a pretty consistent price.
Cilantro contains quite a bit of vitamin A. Its main nutritional value is the flavor it gives to other nutritious foods.
Cilantro is the leaf of coriander. It is very important in Mexican, Indian, Thai and Vietnamese cooking. It adds a wonderful fresh flavor to tomato sauce and salsa. Like other fresh herbs, it should be added at the very end of cooking or sprinkled over prepared food as a garnish. Cooking makes it lose much of its flavor and aroma.