Cilantro
Season: Summer, Fall  
Variety: Santo

• We recommend using the “bouquet method” and filling a glass jar with an inch of cold water, taking off the rubber band around the cilantro and placing the ends of the stems in the water. Cover the greens with a small plastic bag. Replace water daily and store in a shady, cool place in your kitchen away from ripening fruit.

• Eat. your stems- the whole plant is edible!  When fresh and tender, feel free to chop both stems and leaves, or pull leaves off stems and reserve stems for cooking extra flavorful beans or for smoothies. Always chop fresh herbs with a sharp, dry knife, or simply tear them by hand. For full flavor, add cilantro at the end of cooking or sprinkle generously over a dish at the table.  

• Cilantro is delicious in fresh salsas, pesto, sauces, and dips.

• Cilantro is a staple in Indian, Asian, and Latin American cuisine.

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