Traditionally used in Middle Eastern, Mexican, and Asian cooking, and originally grown around present day Greece, Cilantro has been used as a culinary herb since at least 5,000 B.C. Its pungent flavor and fresh fragrance pair well with chicken or seafood, rice, salads, avocados, and lemon or lime. The leaves are always used fresh (not dried like other herbs), and can be sprinkled like parsley on cooked dishes, and minced or puréed in sauces, soups and curries. Add cilantro to salsas and bean dips. Mix crushed Cilantro into sour cream and use it as a topping for chili, tacos, or enchiladas. Sprinkle Cilantro over stir fried vegetables for color and Asian flavor. Cilantro’s flavor can be lost when cooked, so remember to add to recipes towards the end of preparation.