An herb is a plant whose leaves, seeds, or flowers are used for flavoring food or in medicine. Other uses of herbs include cosmetics, dyes, and perfumes. The name derives from the Latin herba, meaning "green crops."

Cilantro, or Chinese parsley, is the name given to the leaves of the coriander plant (Coriandrum sativum), while both the plant and the seed-like fruit are traditionally called coriander. This is changing, as many people who use cilantro may be unaware that the plant yields another herb and refer to the entire plant as cilantro. Culantro, which refers to a different herb altogether, is sometimes mistakenly used to refer to coriander leaves. The coriander plant is in the same family, Apiaceae, as anise, fennel, dill, caraway, and cumin.

History. The coriander plant was grown in the Hanging Gardens of Babylon, while cilantro is an ingredient in the bitter herbs or maror that are a traditional part of the Passover meal.

Description. Initially, the coriander plant has leaves like parsley, to which it is related, but when the plant bolts, the leaves it produces are very different in nature and no longer as desirable. Hence, two different strains have been developed -- plants that are slow-bolting and better for cilantro production, and plants which are encouraged to bolt to produce the coriander fruit. In any case, the plant has small white or pink flowers, and when grown for the spice coriander, attains an average height of 2 ft. (60 cm.), though it can reach 3 ft. (about 1 meter).

Gardening. The coriander plant is a hardy annual that does not transplant well because of its taproot. When growing it for cilantro, one way of dealing with its tendency to bolt it to use succession planting and protect it from extreme heat. Also, if you are growing the plant for its leaves, the sudden production of a long, tall stalk forewarns the plant's intent to flower.

Food and other uses. Cilantro is used as a garnish in Southeast Asian food, and as an ingredient of Thai green curry paste. In Mexico, it is used in salsa and guacamole. When used in cooking, cilantro should be added in the last few minutes so it doesn't lose its flavor.

Preservation. Some people suggest pulling up the whole plant by the roots when bolting becomes imminent, but it doesn't stay fresh very long, nor dry well, so freezing is the best option. You can pack clean, dry cilantro leaves into ice cube trays, cover with water, and seal the cubes in plastic bags when ready, or make a sort of pesto by grinding up the leaves with garlic and a touch of salt, wrapping well, and freezing.