Cilantro is a member of the carrot family that is native to the warmer
regions of southern Europe and western Asia. Elsewhere, the plant is
grown as an annual culinary herb.
The feathery foliage is highly aromatic, although not necessarily
pleasant. In fact, the fresh herb is sometimes described as fetid. The
dried herb, however, has a much more subdued qualities in terms of
flavor and aroma. While the fresh herb tastes “soapy” to some people
because of the plant’s high saponins content, the dried herb lends a
green, fresh taste with a citrusy finish.
Dried cilantro is used as a seasoning and garnish in salads, vegetable
casseroles and bean dishes. The dried herb is also used to make tea,
which is reputed to be soothing to the digestive system.
