What part of cilantro do we eat?

Cilantro refers to the fresh leaves and stems of the coriander plant, scientifically known as Coriandrum sativum. The leaves and tender stems of the plant are widely used in cooking and garnishing. The roots, also called coriander roots or taproots, are also used in some cuisines, but the primary edible parts are the leaves.

Cilantro leaves have a distinct, vibrant aroma and a slightly peppery, citrusy flavor. They are widely used in various cuisines worldwide, including Mexican, Latin American, Asian, and Middle Eastern dishes. Fresh cilantro leaves are commonly added to salsas, salads, soups, stews, curries, and numerous other culinary preparations to enhance the flavor and add a refreshing touch.

The stems of cilantro, while not as flavorful as the leaves, are also edible and are sometimes used in cooking or as a garnish. However, they tend to have a stronger and slightly bitter taste compared to the leaves.

In summary, the edible parts of cilantro include the fresh, fragrant leaves and, to a lesser extent, the tender stems of the coriander plant. The roots, while less common, can also be consumed in certain culinary traditions.