Fresh cilantro has a strong, sharp taste and is widely used in Mexican, Caribbean and Asian cooking. Tremblay compares its flavour to citrus and sage. It's a "very distinctive taste that you can get easily," she says. While its unique flavour forces many Europeans to turn up their noses, cilantro's health benefits place it high on the list of healthy herbs: it is said to lower bad cholesterol, lower blood sugar and aid with digestion. For a regular supply, cilantro needs to be planted about every two weeks. If you prefer to dry the leaves, keep in mind that they will not retain a strong flavour like other herbs, but if you grind them up, you will have a good stock of coriander (the dried, ground form of cilantro).
Recipe to try: Vegetable Samosas
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