Can’t Get Enough Cilantro

From Mrs. Cog's Corner

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Cilantro, also known as coriander, is another in the class of ‘superfoods’ supplying us with a natural source of high nutrition and health benefits. Packed with calcium, potassium, iron and manganese the aromatic odor and bold taste is a wonderful addition to our diet and our gardens.

A perennial in warmer climates, cilantro can be grown annually in the Northern hemisphere and indoors year round. Easy and simple to grow in the ground or containers, many people cultivate cilantro as part of their staple herbs.

Cilantro helps regulate blood sugar and has been called the anti-diabetic substance. Reducing bad cholesterol and increasing the good, it promotes cardiovascular health. Clinical studies have shown cilantro can kill salmonella and other food borne pathogens with its antimicrobial properties. It also contains high amounts of Vitamin K which is essential for bone density.

One of the most important medicinal aspects regarding cilantro is its ability to detoxify our body’s systems. In a world where impurities are found everywhere in the air, water and our food, the ability to remove damaging substances, thus preventing or combating dis-ease in invaluable. Cilantro actually detaches toxins from our cells and has been found to be especially effective for chelating heavy metals from the body.

Cilantro can be bought at grocery stores fresh cut, dried as a culinary herb or in its seed form known as coriander seed, usually located in the spice section of the store. Seeds and starter plants are also easy to obtain.


For more about the many benefits of cilantro here is an informative short video produced by the Global Healing Center.


More Information:

The use of coriander can be traced back to 5,000 BC, making it one of the world's oldest spices. It is native to the Mediterranean and Middle Eastern regions and has been known in Asian countries for thousands of years. Coriander was cultivated in ancient Egypt and given mention in the Old Testament. It was used as a spice in both Greek and Roman cultures, the latter using it to preserve meats and flavor breads. The early physicians, including Hippocrates, used coriander for its medicinal properties, including as an aromatic stimulant.

Cilantro pairs well with many dishes, especially Mexican dishes and those with beans, cheese, eggs and fish. Cilantro is also great with creamy vegetable dips and as a topping or garnish for soups and salads.

The herb contains many phytochemical compounds; phenolic flavonoid antioxidants like quercitin and essential oils have found application in many traditional medicines as analgesic, aphrodisiac, antispasmodic, flatus-relieving (carminative), depurative, deodorant, digestive, fungicidal, lipolytic, stimulant and stomachic.

A little bit of fresh herbs can go a long way in a recipe. They pack a ton of flavor, and cilantro is no exception. Its bright and refreshing taste has the ability to liven up a dish with just a sprinkle on top. But this herb can do so much more than garnish dishes. Cilantro is the main ingredient in many sauces served atop grilled meats, it stars in fragrant Thai dishes, and some would argue that it's essential for a good guacamole. Click through the slideshow below for cilantro recipes that showcase its great flavor.

The plant grows up to a height of 1 to 2 feet and possesses dark green, hairless, soft leaves having a variable shape which are broad at the base of the plant, and slender and feathery higher on near the flowering stems. All parts of the plant are edible. Its fresh leaves and dried seeds are most widely used in cooking. Cilantro seeds are round to oval in shape, yellowish brown in colour with a flavour that is aromatic, sweet and citrus as well as slightly peppery. These seeds are commonly used as spice.

After taking a closer look, Dr. Omura found these organisms seemed to hide and flourish in areas of the body where there were concentrations of heavy metals like mercury, lead, and aluminum. Somehow the organisms were able to use the toxic metals to protect themselves from the medicine. While he was testing for these toxic metals, Dr. Omura discovered that the leaves of the coriander plant (cilantro) could accelerate the excretion of mercury, lead, and aluminum from the body.

Cilantro: Ten Ways To Use The Superfood - Adored by many, loathed by some, cilantro can be used in countless ways to enhance chilly winter days with a tasty dose of nutrition. Often used in Mexican, Asian, and Caribbean cooking, and rich in minerals, vitamins, and antioxidants, cilantro can provide a healthful boost to many a meal.

5 thoughts on “Can’t Get Enough Cilantro”

  1. Good post Mrs. C. I’m not a fan of Cilantro from a taste perspective, but tend to steer myself to what’s best for me regarding super foods (like raw broccoli – my body craves it now through all the years). I shall try to incorporate it more. Thanks for doing what you do.

    1. Thx Frosty! Cilantro’s taste does seem to be a love/hate type of thing. I never knew a culinary herb could be so polarizing lol. With the toxic soup we are exposed to in the air, water and food, I try to combat it with my own personalized anti-toxic cocktail including superfoods. It is exciting that there are so many natural substances that propel our systems towards a balanced healthy state, I can’t help but go into total geek mode and dig further when I discover new ones.

  2. Good article! Another use for this amazing plant is to relieve heartburn, upset stomach, and nausea. I steep a handful of fresh chopped leaves in boiled water for several minutes, add a bit of turmeric, black pepper… strain into a cup, add a tsp of coconut oil and a squeeze of fresh lemon… very fast relief, and tasty.

    1. Good to know Hobo. Thanks! Funny enough, I use all those substances for various things but never in this combination for this. I’m going to make some up tomorrow just to see what it tastes like. :-)

      1. :-) Make it to taste – if you like sweet things, add some organic molasses; savory, use chicken broth instead of water, and maybe add some cayenne. You are the boss of your Cilantro Tea.
        (btw, I’m going to head over to “Introductions” in the forums soon, still letting that composition ferment atm. Couldn’t help jumping in here.)

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