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Cilantro, Local, Organic, EACH
first of the local
They will keep 5-7 days when stored unwashed in a sealed container or wrapped in a paper towel in the refrigerator. Or fill a cup or jar with 2–3 inches few inches of water and place in the refrigerator.
Cilantro leaves are best suited for raw preparations, specifically as a garnish, as they will wilt if exposed to prolonged heat. Cilantro leaves are most commonly used in Mexican, Indian, Thai, and Chinese cuisines. They can be sprinkled on top of egg rolls and spring rolls, used to add a bright flavor to lobster and crab, mixed into polenta, or even chopped into salsa. Cilantro pairs well with avocado, carrots, zucchini, tomato, coconut milk, citrus, ginger, mint, lemongrass, chile peppers, yogurt, chicken, lamb, and white fish.
Cilantro is an excellent source of vitamins A, C and K, as well as iron and manganese. It also contains antioxidants and chemicals with antibacterial properties.