Prep & Use
The stems should be removed before use and the leaves chopped to desired size for pureeing for sauces, sautéing with meat or vegetable dishes, or adding whole to soups and dips for a burst of fresh flavor. To maintain optimum flavor, cilantro should be added toward the end of cooking when possible.
Cilantro makes a great addition to salads, dressings, sandwiches, soups and tacos.
Parsley has a milder flavor and can be enjoyed in couscous, beans, and gremolata. And if you feel like going big, go with cilantro AND parsley:
Care & Handling
Choose both cilantro and parsley with a vivacious green color and firm body. It should also be aromatic. Be sure to avoid cilantro or parsley that is wilted or turning black. After rinsing with water, wrap herbs in a paper towel and place in a plastic bag or container. Always wash fresh produce before consuming.
- Good source of vitamin A, C & K, antioxidants and essential oils
- High in fiber
- Low calorie
Product InformationProduct Guide Nutritional Information Panel
mid November – early April
early April – mid November