Known in China as “fragrant plant,” cilantro has an assertive, sage-citrus flavor that enlivens cuisine of the Americas, Asia, Africa, Middle East and Mediterranean. All parts of the herb are edible, with fresh leaves and dried seeds (coriander) most commonly used. Fresh cilantro has no saturated fat and cholesterol and low calories, fat, sodium and carbohydrates. Its nutrients and antioxidants, such as vitamins A, C and K and folate, help lower cholesterol and blood pressure, prevent cancer and promote healthy skin, eyes, bones and brain.
From savory appetizers to decadent desserts and each course in between, the Foxy-brand line of produce adds healthful nutrients and flavorful ingredients. These recipes offer suggestions for food pairings, hint at the culinary versatility Foxy-brand products provide and help you fill half your plate with vegetables and fruit at every meal, as suggested by U.S. dietary guidelines.
|Fresh Cilantro Salsa||25 min prep|
Select vibrant green leaves and firm stems free from spoilage or yellowing. Wash thoroughly, discard roots and old or bruised leaves. Pat dry and wrap loosely in plastic wrap or a plastic bag; refrigerate in vegetable crisper for up to a week. To freeze, package cut or whole leaves in plastic freezer bags or containers; label with name and date, and freeze up to a year. When frozen, cilantro's flavor remains fresh, although leaves may take on a softer texture. For recipes, use 2 teaspoons of fresh herbs per 3—4 serving recipe of meat, vegetables or fish; 1 Tablespoon fresh herbs equals about 1 teaspoon dried. Heat can alter herb flavors, so add cilantro as the final ingredient to warm or hot dishes to maintain flavor, color and fragrance.