CILANTRO (pak chi)

CILANTRO (pak chi) / Coriander, Chinese Parsley, Mexican Parsley : This savory herb with flat green leaves and a refreshingly herbaceous taste is one of the staples of Thai cuisine. Known around the world as an herb and for flavoring, it has been used for thousands of years in Asia. It is delightfully aromatic with a distinct spiced grass/herb taste. This parsley should not be confused with Italian parsley, which has curly leaves. This is much more flavorful and fragrant. Essentially, three parts of cilantro are used in Thai cooking: leaves, roots and seeds. Each has a unique flavor and character. The fresh leaves are plucked off the stem and used as a garnish or mixed into the food. Thai cooks crush the roots and stems into pastes and chili sauces. The Thais seem to be the only people to use the roots in their cuisine. The seeds (mellet pak chee) bear no taste resemblance in flavor to the plant. The seeds are usually found in curries and soups. Cilantro is thought to have originated in the Mediterranean about 3,000 years ago. It is a relative of the carrot. It also features small white or pink flowers. Cilantro is available all year round. If you would like to grow cilantro from seeds, the best time is around March or April. Plant the seeds loosely, cover lightly with soil, expose to light, keep humid and warm until they sprout. When buying cilantro, choose a bunch with fresh leaves and stems. To store, place it into a bowl of water and cover the top loosely with plastic wrap. It will keep in the refrigerator up to two weeks. Cilantro is optional in many recipes. If you cannot find it in your market, or if you do not like the taste, you might substitute flat leaf parsley or even basil.