Cilantro — the seed is known as coriander — is known for its flavor. Often used in tacos or — better yet — Chipotle’s rice as well as cuisine around the globe: Middle Eastern, Mediterranean, Indian, South Asian, Mexican, Latin American, Chinese, African and Southeast Asian dishes.
When cooking with cilantro, the herb matches well with avocado, chicken, fish, ice cream, lamb, lentils, mayonnaise, peppers, pork, rice, salads, salsas, shellfish, tomatoes, and yogurt. Food.com suggests that while in the grocery store, sniff carefully. Cilantro is easily confused with parsley.
The location depends on what season to grow cilantro — not to hot, not too cold. Florida’s “fall/winter” is a goldilocks climate for cilantro. Late spring is typical — between the months of March and May — is the best time for more temperate climates.
According to Dr. Edward Group of Global Healing Center, the herb is a natural cleansing agent and the chemical compounds in cilantro bind to toxic metals and loosen them from the tissue. Group states that many people suffering from mercury exposure report a reduction in the feeling of disorientation after consuming large or regular amounts of cilantro over an extended period.
Other possible benefits of cilantro, according to Group, is that cilantro may improve sleep quality, might be able to prevent cardiovascular damage and has been shown to have anti-anxiety effects.