People either love or hate cilantro, also known as coriander or Chinese parsley. This like or dislike of the taste and smell is likely genetic. Cilantro is a mainstay in many cuisines, from Mexican to Iranian to Indian to Thai and Vietnamese. This versatile herb is a powerful antioxidant and has the potential to lower blood sugar.
The roots and stems are also edible and worth using. The stems are very tender, not at all fibrous. By all means use the stems alongside the leaves, just chop them a little finer.
How best to store and extend the shelf life of cilantro is frequently debated. If you’re getting it in your CSA or at the farmers’ market, chances are it will keep well for a week in a plastic bag in the refrigerator. If it’s looking dreary, it can be washed and rolled in a cotton dish towel or paper towel and refrigerated in a plastic bag. If you have a bunch that’s about to go bad, make the cilantro yogurt sauce and it will enliven any simple grain, vegetable or meat or fish dish.