Description
This microgreen / herb is best suited for raw preparations, specifically as a garnish, as they will wilt if exposed to prolonged heat. They feature a bright, sweet, and spicy flavor. Micro Cilantro leaves are most commonly used in Mexican, Indian, Thai, and Chinese cuisines. They can be sprinkled on top of egg rolls and spring rolls, used to add a bright flavor to lobster and crab, mixed into polenta, or even chopped into salsa. Micro Cilantro pairs well with avocado, carrots, zucchini, tomato, coconut milk, citrus, ginger, mint, lemongrass, chile peppers, yogurt, chicken, lamb, and white fish, and should be added only at the very final stage of finishing a dish.
Nutritional Value
Micro Cilantro contains vitamins A, B, C, E, and K, beta-carotene, calcium, iron, potassium, zinc, and phosphorus
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