Days ago I was commenting on a recipe from my amiga @esciisc and I recommended her to use Coriander (Cilantro) to give a touch of color and flavor to her dish, she replied that she did not know it was coriander. That gave me an idea to tell you about this versatile herb, I will also talk about Parsley (Perejil).
These two herbs are widely used in Latin American cuisine, besides they are very similar and we tend to confuse them at first glance, but each one is used for specific dishes and recipes. So I'm going to give you some tips on how to differentiate and use them.
Coriander (Coriandrum sativum) is an annual herb of the apiaceae family, formerly called umbelliferous. It is one of two accepted species of the genus Coriandrum, which is the only member of the Coriandreae tribe. Its origins seem uncertain, but it is generally considered native to North Africa and southern Europe. In Latin America it is popularly called cilantro, coriandro, culantro europeo, perejil chino, dannia o culantro (the latter name in Peru, Ecuador, Honduras, Guatemala, Costa Rica and other American countries).
Parsley (Petroselinum crispum) is a herbaceous plant of the Apiaceae family native to the central zone of the Mediterranean region and introduced and naturalized in the rest of Europe and widely distributed throughout the world. It is generally grown as a condiment. It is also called in other countries Apio, apio de piedras, ligustico do reino, ligustico peregrino, peregil, perejil, perexil, petroselino, prejil, prexil.
Coriander is a natural flavoring and detoxifier, relieves menstrual pain, and evens out platelet values, reducing anemia. While Parsley is characterized by its diuretic, digestive, remineralizing properties and its ability to promote the health of the circulatory system.
The coriander leaves are more rounded and its green color is lighter than the color of parsley, it has a strong and citrus flavor. The parsley leaves are pointed and have a more triangular shape, its green color is brighter and a little darker, it has a very mild flavor, that is why it is generally used as a garnish.
The use of parsley and coriander is generally culinary, both for sauces and for seasoning, but they can also be medicinal plants thanks to their various properties.
The medicinal properties of Cilantro are: It increases good cholesterol and reduces bad, it is anti-inflammatory, helps fight anemia, reduces fat in the walls of veins and arteries, relieves symptoms of hemorrhoids, improves the immune system, etc.
The medicinal properties of Parsley are: It is an antioxidant, It is a natural diuretic, It has anti-cancer properties, helps digestion, purifies the blood, etc.
The coriander leaf is commonly eaten in salads, soups, meats and consommés. In addition, coriander is considered to have antibacterial and antimicrobial properties, it is rich in magnesium, iron and fiber. While parsley is used to eat in salads, soups and meats. And its roots are not wasted because there are those who use it to prepare stews. In addition, parsley is a container for high levels of folic acid and has vitamins A, C and K.
I hope this article is useful, especially to my querida amiga @esciisc, and they are encouraged to try some of these excellent herbs in their cooking recipes.
Comment... Vote... Subscribe.
P.S.: The lead image was taken from the website foodiosity.com
I have never learned to differentiate them, as much as I try whenever I go to the supermarket I have to be asking for help. I will try to follow the recommendations, and those tips.