Cilantro - Coriandrum sativum
The love it or hate it herb, truly. Most people perceive the taste of cilantro (coriander leaves) as a tart, lemon/lime taste, but 3–21% of people think the leaves taste like dish soap. This disparity is linked to a gene in some people that allows them to detect the taste of specific aldehydes that are also used as odorant substances in many soaps and detergents.
Native to Southern Europe, North Africa and Southwest Asia this herb is able to be cultivated in many other locations around the world. Its cultivation by humans dates back to the ancient Greece of the second millennium.
The mature seeds of cilantro are referred to as coriander a popular ground spice that has a nutty slightly sweet flavor. Both the leaver, cilantro and the seeds, coriander can be found in many culinary dishes as well as being used medicinally as well as an essential oil.
Cilantro is taken by mouth fresh or in capsule form is excellent for cancerous conditions. It is highly beneficial to remove toxic heavy metals such as mercury, lead, or aluminum from the body. I recommend my clients do a heavy metal detox at least one time per year. Cilantro is part of that protocol.
Cilantro, appear to have more antioxidant activity than the coriander seeds due to the high phenolic content. Coriander leaves contain beneficial flavonoids, polyphenols, and phenolic acids. The polyphenols present include kampferol and quercetin, which have also been shown to have an antioxidant and anti-inflammatory effect. These plant metabolites have attracted interest and study for their potential protective role against oxidative damage and its associated diseases, including coronary heart disease, stroke, and cancers. The leaves of the plant are high in vitamins A, K, and C, as well as calcium.
Incorporating this herb in food, taking it as a nutritive support or for the benefits it offers as a powerful antioxidant this herb packs a punch on every level!
Certified Wellness Consultant speaks up!