Cilantro stem

Fresh cilantro stem is the firmest and most elongated part of the cilantro plant, commonly used in cooking to impart a fresh, citrusy, and slightly spicy flavor to numerous dishes. Unlike the leaves, the stems have a more intense aroma and a crunchy texture that makes them ideal for sauces, stews, broths, and marinades.

Cilantro (Coriandrum sativum) is native to the Mediterranean region and Southwest Asia, although today it is cultivated worldwide due to its culinary versatility and aromatic value. Its stems are especially utilized in Latin American, Asian, and Middle Eastern cuisines.

Regarding its properties, cilantro stems are rich in antioxidants, vitamins A, C, and K, and minerals such as potassium and calcium. Furthermore, they possess antimicrobial and digestive compounds that can help improve digestion and protect against certain pathogens.

In Hispanic America, the cilantro stem is also commonly known as "rabito de cilantro" or simply "tallo de culantro", although it is important not to confuse it with true culantro (Eryngium foetidum), a different herb with a similar flavor. In some countries, such as Mexico, it is called "ramitas de cilantro" or "vara de cilantro".

To make the most of this ingredient in the kitchen, it is advisable to use fresh stems and chop them finely to release their concentrated flavor, incorporating them into sautés, dressings, or even as a garnish.