Summer is an ideal time to try fresh, seasonal herbs in your meals, and one of my favorites - and an easy one to grow - is cilantro (Coriandrum sativum). Considered a healing herb, cilantro is traditionally used in India as an anti-inflammatory agent and studied in the U.S. for its cholesterol-lowering properties. It is the fresh leaves of the same plant that provides coriander seeds, and imparts a pungent flavor, that lends itself perfectly to Mexican and Vietnamese dishes (for the best flavor, add freshly chopped cilantro right before serving).
You can easily start cilantro seeds in potting soil in a small pot and place on a bright windowsill or a back porch. Keep in mind that not everyone shares my love of cilantro - it tends to be a “love or hate” herb. It’s been speculated that a genetic variation makes some people despise cilantro - rather than sharp and tangy, these people find cilantro tastes like soap or aluminum foil.
Try Tofu with Cilantro Sauce for dinner this week!