Cilantro

Cilantro is one of the world's oldest cultivated herbs—and one of its most passionately debated. Native to southern Europe, North Africa, and western Asia, it has been enjoyed for thousands of years and now plays a starring role in cuisines from Mexico and India to Thailand and Vietnam. While some people delight in its bright, citrusy freshness, others perceive an unmistakably soapy flavor, a difference now known to be influenced largely by genetics.

A member of the carrot family, cilantro is closely related to parsley, dill, fennel, and carrots. The delicate leaves and the dried seeds—known as coriander—come from the same plant but offer surprisingly different flavors. Fresh cilantro is best added near the end of cooking or sprinkled over finished dishes, where it brings life to tacos, Vietnamese pho, Indian chutneys, Thai curries, and countless salsas and salads.

Organic cilantro is especially rewarding when it comes straight from the field, as its fragrance fades quickly after harvest. A fresh bunch can perfume an entire kitchen and transform even simple beans, grilled vegetables, or roasted chicken. LocalHarvest makes it easy to find organically grown cilantro from nearby farms, where this lively herb is often harvested the very day it reaches your table.