Cilantro also known as Chinese parsley, refers to the leaves of the coriander plant. It's easy to grow from seed in your garden or in a pot in bright sun.
Cilantro also known as Chinese parsley, refers to the leaves of the coriander plant. It's easy to grow from seed in your garden or in a pot in bright sun.
According to Ayurveda, cilantro offers the bitter and astringent tastes. It is a cooling herb and puts out excess flames in the stomach and generally enhances the digestion without aggravating Pitta dosha.
In recent years, modern science has discovered that cilantro is a natural chelation agent, very helpful in removing heavy metals such as lead, mercury and aluminum from the body. To get the benefit of cilantro's chelating property, enjoy a couple of teaspoons of cilantro chutney with your meals on a regular basis.
Cilantro Chutney
Ingredients:
- 1 cup packed cilantro leaves and soft stems
- 6-8 almonds, soaked in hot water and blanched
- 4 walnuts, soaked in warm water for 30 minutes
- 4 tbsps cold-pressed extra-virgin olive oil
- 2 tbsps fresh-squeezed lemon juice
- Umeboshi Paste or Sea Salt and fresh ground Black Pepper to taste.
Method:
Wash cilantro thoroughly and drain.
Place the cilantro, nuts and lemon juice in a food processor and pulse until smooth.
Gradually add the olive oil and continue processing.
Season with the Umeboshi Paste or Sea Salt and Black Pepper and blend for a few seconds more.
(Serves 4-6)
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