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TampaAurora May 4, 2009 11:10 AM

I have a huge bunch of cilantro, and have no idea what to do with it! Throwing it away is not an option, I am a cilantro-lover.

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    Val RE: TampaAurora May 4, 2009 11:22 AM

    Throw it away!?? Blasphemy! I love the stuff, too...you COULD make Robert Lauriston's Cilantro Rice (uses 1/2 cup so it won't use up your huge bunch, unfortunately)...or you could make these Korean Style steaks with spicy cilantro sauce which I could almost just eat with a spoon, that sauce is so awesome:


    1. g
      gordeaux RE: TampaAurora May 4, 2009 11:26 AM

      web up a recipe for coriander or cilantro chutney - one of my favorite things in the world. Keeps for a long time too. Staple for Indian cooking in my household.

      3 Replies
      1. re: gordeaux
        alanbarnes RE: gordeaux May 4, 2009 11:41 AM

        Second. Madhur Jaffrey's recipe is just a whole bunch of cilantro whizzed in the food processor with some finely-diced green chile, a little lemon juice, a pinch of salt, and a bit of ground cumin. A bushel of cilantro ends up making a few tablespoons (okay, maybe I'm exaggerating a little) of intensely-flavored goodness. It's good alongside Indian dishes, but is a great accompaniment to steaks or roast chicken, too.

        On a similar note - you could mince it up with garlic and olive oil, then add a bit of vinegar and red pepper. Cilantro chimichurri - yum.

        1. re: alanbarnes
          paulj RE: alanbarnes May 4, 2009 01:14 PM

          Here's a video of that Indian cilantro (hari) chutney

          1. re: paulj
            Val RE: paulj May 4, 2009 05:28 PM

            I'm SO trying that chutney....and I love Manjula's videos! Thanks for posting, paulj!

      2. pikawicca RE: TampaAurora May 4, 2009 11:26 AM

        You could make a big batch of pesto and freeze some of it.

        1. alwayscooking RE: TampaAurora May 4, 2009 11:28 AM

          Try this maranade for lamb:

          1/2c packed fresh cilantro, 3 cloves garlic, 1/4 dark raisins, 1/2t garam masala, 1 1/2 lemon juice, zest, 1/2c olive oil, S&P pureed

          1. Veggo RE: TampaAurora May 4, 2009 11:36 AM

            Cut fresh corn from the cob and sautee with minced jalapeno until it starts to carmelize. Remove from heat and add fresh lime juice and lots of chopped de-stemmed cilantro. It was my supper last night; we're getting local Florida corn now 8/$2.

            2 Replies
            1. re: Veggo
              TampaAurora RE: Veggo May 4, 2009 11:52 AM

              Oh, that corn has been calling me too.

              1. re: Veggo
                Agent Orange RE: Veggo May 4, 2009 12:36 PM

                This time of year I love to grill corn in the husk, then douse with lime juice, some butter, sprinkle ground chile and cilantro. Maybe cotija, too.

              2. kattyeyes RE: TampaAurora May 4, 2009 11:38 AM

                Make goodhealthgourmet's spicy black bean dip--a board favorite:

                1. Rmis32 RE: TampaAurora May 4, 2009 11:58 AM

                  I've made this for people on several occassions, always a hit. Mark Bittman's Papaya Salsa

                  1. a
                    Agent Orange RE: TampaAurora May 4, 2009 12:03 PM

                    Cilantro chutney. Then make pakoras or buy naan.

                    4 Replies
                    1. re: Agent Orange
                      zamorski RE: Agent Orange May 4, 2009 04:18 PM

                      I do a stir fry with chicken, gai lan, ginger, shallots, lots of cilantro (like a cup), and lots or turmeric (about a TB). Finish with fish sauce, a bit of sugar, and a bit of lime juice. Sounds a little overpowering, but it works.

                      1. re: zamorski
                        TampaAurora RE: zamorski May 4, 2009 05:22 PM

                        What is gai lan? Broccoli?

                        1. re: TampaAurora
                          alanbarnes RE: TampaAurora May 4, 2009 06:03 PM

                          Gai Lan a/k/a Kai Lan a/k/a Chinese kale a/k/a Chinese broccoli. Leafy, a little bitter. Good stuff.

                          1. re: alanbarnes
                            Veggo RE: alanbarnes May 4, 2009 06:22 PM

                            Alan, you bring a new meaning to slash and burn.

                    2. DiveFan RE: TampaAurora May 4, 2009 06:06 PM

                      Too late! In my fridge even a new bunch would be spoiled already.

                      Perhaps you can compost it :-) ?

                      I like AO's idea: cilantro + fresh hot chile + mint.
                      Unintended consequence - new, more expensive visit to market required.
                      Near me fresh mint is ~$1 per bunch, cilantro one third or fourth of that.

                      1. h
                        hankstramm RE: TampaAurora May 4, 2009 06:15 PM

                        I make pico de gallo and use a whole bunch for 2 lbs of tomatoes.. Always good.

                        6 Replies
                        1. re: hankstramm
                          kubasd RE: hankstramm May 4, 2009 06:58 PM


                          1. re: kubasd
                            hankstramm RE: kubasd May 4, 2009 08:48 PM

                            Never tried tabouleh with cilantro--sounds like good idea...

                            1. re: kubasd
                              pikawicca RE: kubasd May 5, 2009 04:24 PM

                              You're kidding, right?

                              1. re: pikawicca
                                hankstramm RE: pikawicca May 15, 2009 02:40 PM

                                I've had it with many times with mint and parsley, but I don't recall ever having it with cilantro.

                                In fact, I searched about 10 different recipes on the web and looked in my Lebanese cookbook, Israeli cookbook and Arabic cookbook and not one of them had cilantro in it. I've never know the Semetic people to use cilantro.

                                1. re: hankstramm
                                  luckyfatima RE: hankstramm May 15, 2009 11:06 PM

                                  Gulf Arabs, a Semitic people, do use cilantro. It is called kazbarah in Arabic. Anywayz, I have never seen it used in tabbouleh or any typical non-Gulf recipes at all though.

                                  I like the Indian green chutney idea. Green chutney freezes really well, too. You can of course use it to accompany any Indo-Pak food that is typically served with green chutney, but you could also use it as a sandwich spread or make kabab rolls and that as the sauce.

                                  You can also cook it as the greens part in a chicken and greens dish.

                            2. re: hankstramm
                              Agent Orange RE: hankstramm May 5, 2009 03:56 PM

                              Oh yes, pico de gallo, how could I forget? The more cilantro the better. I make a variation which I call pico diablo by adding twice the regular amount of serranos/jalapeƱos plus a good sprinkling of ground chile de arbol. I like to make a batch at least a couple of hours before serving for those flavors to meld and to bring out the heat.

                            3. v
                              VictoriaL RE: TampaAurora May 5, 2009 07:16 PM

                              I can keep cilantro for almost 2 weeks in the refrigerator. Just trim the ends of the stems and stand the bunch upright in a sturdy jar/mug. Cover loosely with a plastic bag (one of those bags that you get in the produce department of the grocery store is perfect for this) and refrigerate. Change the water and re-trim the ends every couple of days.

                              I *heart* cilantro! :)

                              1 Reply
                              1. re: VictoriaL
                                amyzan RE: VictoriaL May 15, 2009 07:28 AM

                                If you live somewhere warm right now, you can make pineapple cucumber cilantro soup. Fresh pineapple is a must. Reserve some of it to chop by hand, and blend the rest along withan equal amount of cucumber, a chopped jalapeno (with or without seeds, as you prefer), a pinch of sea salt, a tablespoon or two of oil, some scallion, and fresh ground black pepper, adding pineapple juice as necessary, until it's a consistency you like. Add fresh chopped cilantro after blending and whizz just to combine. Garnish with reserved chopped pineapple and seeded cucumber and a little drizzle of oil (chive or scallion oil is pretty if you have it, but any good tasting oil will do.)

                              2. j
                                joannabar RE: TampaAurora May 15, 2009 07:26 AM

                                How I wish I could like cilantro. It is in so many good cuisines. However, it makes my lips tingle, my throat swells a little and has an extremely overwhelming, bitter taste like soap. Therefore, good cilantro lovers, I request that when you make a dish with cilantro mixed into it (so that it isn't obvious), please tell your guests unless you're sure they all love it. Some of us do have some pretty severe issues with cilantro....as strange as that might sound.

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