24 bunch Cilantro aka "Coriander", "Chinese Parsley", "Tang-Yan-Qian", "Xiang-Cai", "Yan-Sui", "Yuan-Xi", "Yan-Xi", "唐芫茜", "香菜", "芫荽" Cilantro has delicate, lacy green leaves, resembling flat-leaf parsley attached to thin green stalks. Cilantro tastes like a stronger version of parsley, with a tangy citrus flavor. Often used for garnish and in whole steamed fish dishes and soups. Cilantro is available year-round. Handling Tip Selection Cilantro has a uniform bright green color with no signs of wilting and yellowing. The stalk is moist and light green to white. High leaf-to-stem ratio. Storage Cilantro should be stored at 32°F (0°C) with a relative humidity of ninety-five to a hundred percent and no mist. The typical shelf life is two to three weeks. Cilantro is not sensitive to ethylene, a naturally occurring gas that regulates ripening. Cilantro produces a low level of ethylene. Cilantro is not sensitive to chilling injury and should be stored as cold as possible without freezing.
