Without any mention cilantro is a part of everyday meal in Indian and Middle Eastern cuisine as well as vegetable pickling, they are frequently used whole, crushed, or ground. While not as commonly used as the plant's leaves and seeds, the roots can be found in Asian curries and soups, particularly in Thailand. Since cilantro leaves quickly lose their flavour when heated, they are normally added later in the cooking process or as a garnish before serving. In contrast, the heartier roots and seeds of the herb are usually used earlier to help establish the dish's base flavour.
Don't overlook the stems when using cilantro because the leaves provide a vibrant punch. When roughly cut for salads and other summertime delights, they have a flavour that is comparable to the leaf and add a little more crunch. Blend them to add to hummus, salsa, or juice, or add them to soup or enchiladas. Using every part of the plant increases the nutritional value of your meals, regardless of how you choose to use them. Just be sure to keep stems straight in a glass container in the refrigerator with a little amount of water until you're ready to use them.
Use cilantro stems similarly to how you would use parsley stems. When you don't have any spare parsley stems, add them to stocks and simply label the broth "cilantro." Among other cuisines, cilantro plays a significant role in Mexican, Vietnamese, and Indian dishes.
For the foundation of stir-fries and curries, finely chop them and cook them with dried red chiles, garlic, and onions. They serve as the foundation of marinades for a slow-cooked hog roast. They prepare a green goddess dressing in the blender. They are used by the Romans for roasted pork shoulder with lemon and garlic.
For fresh use or freezing, parsley and cilantro stems are both options. Just remember to save a few leaves, if you can, so you may garnish the dish with them. Any thorny, rough, or blackened parts that don't seem to have any flavour should be chopped off.
Cilantro ginger sauce
This well-liked herb's stems are just as tasty as its leaves. The fibrous ends of stems should be clipped off by about an inch before using them in a cuisine, especially salads. Your next barbecue will go perfectly with our first method of using it up. When paired with grilled meats, this mojo sauce with flavours of ginger and cilantro is delectable.
Parsley and celery stems shouldn't be discarded. These vitamin-rich herbs can add a flavorful kick to a variety of foods. The perfect way to end handmade tacos is with cilantro leaves, which can transform an aggressively orange curry into one that is delightfully orange-and-green. Nearly every Italian dish under the sun can be garnished with leaves and sprigs of parsley.
