The controversial flavor of this leafy green herb is somewhere between bright citrus and soapy—some people love the flavor, some people hate it. Cilantro is the leaves and stems of the coriander plant (coriander is the seeds of the same plant, and has a very different flavor). It is used extensively in Latin American, Asian, and Middle Eastern cuisine, partly because it pairs well with spicy food.
Cilantro is available year-round. Leaves should be a bright, even green with no wilting. Don't confuse cilantro with Italian Parsley, which looks similar; cilantro has smaller leaves and a distinctive smell.
After picking the leaves off the stem, bunch them on the cutting board. Then slice: Curl the fingers of your free hand like a claw (so they stay clear of the knife), put your fingertips on the cutting board, then use the knuckles of that hand to guide the knife as you slice, rocking and pushing the knife forward and away from yourself. Once you have sliced, move your curled fingers to the spine of the knife and rock the knife up and down to get a finer chop. If a few stems get mixed in, don't worry—they're tender and tasty, too.
For another way to chop cilantro, see our video on how to chop herbs.
Cilantro is highly perishable but will keep up to one week in a plastic bag in the refrigerator, or you can place it stem-down in a cup of water as you would with flowers, cover it with a plastic bag, and fix with a rubber band at the bottom. Change the water as needed.