Cilantro is a bright and citrusy herb that is one of the most widely eaten herbs in the world. All parts of the plant are edible. Cilantro has delicate, lacy green leaves and a sharp and spicy aroma.


how to choose

Choose fresh, vibrant, evenly-colored dark green leaves with firm stems. The cilantro should show no signs of wilting or discoloration.  These lacy leaves are extremely fragrant.


how to prepare

Wash the cilantro before chopping. Submerge the leaves in a bowl of water, holding onto the stems. Shake off the excess water and pat dry with a paper towel. Some recipes call for the use of the stems, but generally, cut these off and discard before chopping. Using a chef’s knife, finely chop the cilantro by rocking the knife back and forth. Be careful not to over-chop or the cilantro will start to turn black. 
Cilantro will add great flavor to your dishes with its distinctive flavor. It is a staple in most Latin, Indian and Asian cooking.


how to store

To store cilantro, place the cut ends in a jar of water and cover the leaves loosely with a plastic bag, then place in the refrigerator where it should keep for about 2 weeks. Snip off leaves as you need them and re-cover. Change the water every few days. Rinse the cilantro just before using.

where we grow

Our cilantro is available year round. We grow using the conventional growing method in Salinas and Santa Maria, California, April through November, and in Scottsdale, Arizona from December through March.  Pure Pacific organic cilantro is grown in Salinas, California, May through November, and in Scottsdale, Arizona from November through April.