Leisha Cilantro—known by some as coriander and by others as Chinese parsley—often finds itself at the center of a lively culinary debate. My journey with cilantro began in my Canadian childhood, where it was more of an aromatic whisper than the bold, vibrant presence it is in my life today. In those early years, I remember my taste buds having declared mutiny against cilantro’s leafy green intruder, branding it with an unshakeable “soapy” label. Like many families of British heritage in Canada, cilantro didn’t regularly make an appearance on our dinner plates; my early tasting experiences ensured it would remain a rare guest in our kitchen.
Yet, as we all know, palates evolve. Fast forward to my college days when a Vietnamese restaurant became a frequent stop on my culinary exploration route. On the menu was a dish featuring “ngò.” Unfamiliar with the term, and enjoying the flavor immensely, I was pleasantly surprised to discover that this delightful ingredient was none other than my old nemesis—cilantro. Ah, the growing grace of changing taste buds! Our perceptions can transform with time and experience, revealing new layers and unexpected delights.
This transformation is a testament to our biology. Over the years, our taste buds—once fierce little sentinels eager to proclaim every new flavor—begin to mellow. The thinning of taste buds as we age dims the once-intense flavor symphonies, letting flavors like cilantro make a more subtle entrance onto the stage of our palate.
Getting acquainted with cilantro afresh, I found its flair irresistible. Its bright, assertive notes started showing up in my Canadian ham and cheese sandwiches, adding a refreshing zing that turned ordinary meals into something memorable. Cilantro became front and center—a bold green signature, eager to dissolve any culinary hierarchy and establish itself as the maestro of flavors.
Cilantro’s tale is as old as culinary time, traveling kitchens worldwide and leaving its mark. Despite its rich history, it’s a herb that divides opinions, drawing lines between the cilantro lovers and those who vehemently avoid it. The divergence in experiences can be traced to our genetics; some possess a variant of the OR6A2 olfactory receptor gene, which translates the aroma of cilantro into something indescribably soapy. How fascinating that a single gene can stir such a complex tapestry of reactions!
The saga of cilantro extends beyond individual taste—and even names. The words “cilantro” and “coriander” are used interchangeably, yet context is crucial. In the UK and other Commonwealth nations, the term encompasses both seed and leaf, but in the US, “cilantro” refers specifically to the fresh leaves, with “coriander” describing the dried seeds. Born from linguistic and cultural evolution, this duality reflects cilantro’s journey through time and place.
Cilantro has woven its way into a multitude of cuisines: from Latin American salsas and Southeast Asian curries to Middle Eastern salads. Despite its polarizing nature, this ancient herb—its seeds discovered in King Tutankhamun’s tomb and mentioned in Vedic texts—has proven its lasting appeal and versatility.
Interest in cilantro has surged with the broadening appeal of international flavors, becoming a mainstream staple in gardens and kitchens worldwide. Its nutrition profile, rich in vitamins, antioxidants, and potential detoxifying properties, resonates with health-conscious consumers eager to explore its benefits.
Cilantro has a dual purpose: the fragrant leaves known as cilantro and the seeds we call coriander. While the leaves provoke spirited debate, the seeds— warm, nutty, less polarizing—are embraced in spice blends like garam masala and dukkah across various culinary landscapes. Toasting coriander seeds deepens their flavor, unlocking aromatic oils that add depth to dishes.
Reflecting on cilantro’s journey is a reminder of my own experience—faced with criticism and celebration in equal measure. Like cilantro, I’ve learned the value of staying true to oneself amid both praise and disdain. The herb stands firm, neither shrinking from distaste nor altering itself to appease others, and it’s this steadfastness that resonates.
Cilantro embodies duality—an herb both beloved and detested. It’s a gentle reminder that we, like it, can embrace our own complexities, navigating praise and critique with grace. Nature’s potency is shown in this herb, dancing between tastes and opinions, revealing that life, too, can hold myriad contrasting experiences.
For those curious to incorporate cilantro’s bold essence into their diets, here’s a recipe to get you started:
Cilantro Pesto
- Ingredients:
- 1 cup cilantro (stems included)
- 1/2 cup olive oil
- 1/2 lime, juice
- Salt and pepper to taste
- Hot sauce to taste
- Directions: Combine all ingredients in a blender or food processor, adjusting with a few drops of water or lime juice to reach the desired consistency. This pesto brings a brilliant fresh taste to anything it accompanies, be it a grain bowl, pasta, or spread atop warm crusty bread.
Exploring cilantro—and your own relationship with it—is like tasting life anew. Whether your palette welcomes this green enigma or rejects it, cilantro’s lesson remains: embrace the adventure of discovering new flavors and new facets of yourself. With each leaf, cilantro teaches that growth and acceptance are always in the cards, inviting you to savor the diverse possibilities life offers.
COMING SOON, “THE SECRET GARDEN” HERB BOOK, 55 PLANTS THAT GROW ANYWHERE IN THE WORLD AND THEIR GIFTS TO HUMANS.
