Cilantro leaves are the leaves of the coriander plant (Latin coriandrum sativum). This herb is also known as Chinese parsley or Mexican parsley. It is used extensively in Asian and Latin American cooking.

The leaves are flat and thin, with serrated edges. Choose fresh young green leaves, and wash thoroughly before using. Here's a trick for getting the soil off the leaves and stems: after an initial rinsing let the herb sit in a large bowl filled with cold water. After 10 minutes, gently lift the herb off without disturbing the water, and rinse it again under running water. Drain and then chop for use.

Cilantro offers the bitter and astringent ayurvedic tastes, and is considered cooling and cleansing in ayurveda. It is tridoshic, but particularly beneficial for balancing Pitta and Kapha. It enhances digestion without aggravating Pitta dosha, and helps strengthen liver function.

According to modern nutrition, cilantro contains vitamin C and smaller amounts of vitamin E, calcium, iron and niacin.

The detoxification properties of cilantro, long recognized in ayurveda, received additional substantiation a few years ago, when it was discovered that cilantro helps in the chelation of heavy metals such as mercury and lead.

The aroma and flavor of cilantro are strong, and cooking intensifies the flavor, so the leaves are best added to dishes after the cooking process if you do not enjoy the stronger flavor of the herb.

Do not chop extremely fine, or you'll release more of a bitter flavor. Young parts of the stem are also extremely flavorful and can be added to soups or lentil dishes in small quantities.

Cilantro is widely available, not just at Asian stores but also at your local supermarkets.

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