Coriander

Cilantro is an herb from the family Apiaceae, cultivated throughout the world and is often used as a spice in cuisines all over the world (both sweet and savory).
In the case of this herb, all parts are edible but most used when cooking fresh leaves are dry seeds. We will distinguish employ its use as one thing or another.
Fresh green leaves have a flavor as ground and remember enough to parsley, mint and citrus. It is easily confused with parsley, but the flavor is different.
Uses of cilantro
They are used as key ingredient in guacamole, green salsa and chutney and of course used to prepare soups, meat and all kinds of stews.
It is important to note that no cilantro leaves to cook because they lose all their flavor and aroma with the heat. To keep the leaves (which as always will be in a sealed glass jar), if the cilantro, will keep it in the fridge and consume within a few days, but fades. Do not dry it or freeze it.
In many countries in South America called "coriander" cilantro and sometimes is nicknamed the "Chinese parsley".
Regarding the use of the fruit of coriander, ie normally used dry. The seeds have a citrus aroma when you grind, reminiscent of orange, cedar and sandalwood. It is basic ingredient of curry (in Indian cuisine) and German sausages, Russian rye bread and Belgian beer. Even the Middle East takes coffee ground coriander to give it that flavor so special.
The cilantro combines very well with garlic, basil, mint and lemon.
Benefits of cilantro
As medicinal benefits of cilantro, note that has stomach and stimulating properties and helps prevent intestinal spasms. Moreover, as has antibacterial properties, is used to fight bad breath and even to avoid bad smell of sweat in the armpits (in this case, using the extract of the soft parts of the plant).

As the cilantro plant is easy to grow, we always have fresh cilantro on hand, raising him in a pot or in the garden. In summer bloom a pretty little white flowers.