Cilantro, a leafy green herb resembling flat-leaf (Italian) parsley, has a sharp, aromatic, somewhat astringent flavor. Popular in Latin American and Asian cuisines, it is commonly referred to as Chinese parsley or fresh coriander. Store cilantro in the refrigerator, wrapped in paper towels and enclosed in a plastic bag.
To chop or mince cilantro:
Holding the stems, gather the leaves into a tight, compact bunch. Using a chef's knife, cut across the bunch to chop the leaves coarsely. Discard the stems. To mince, gather the chopped leaves. Steadying the top of the blade, rock the knife in an arc until the desired fineness is reached.For other herb varieties, see basil, bay leaves, borage, bouquet garni, chervil, chives, dill, epazote, fennel, fines herbes, garlic chives, herbes de Provence, marjoram, mint, oregano, parsley, rosemary, sage, summer savory, tarragon, and thyme.