Buzz
Cilantro has one of the most polarizing flavors in cooking. People either love it or think it tastes like soap. (Maybe we actually like soap? Who's to say.) But there's no denying that cilantro is an incredibly bold herb. Its leaves and stems are intense, but there's an often-overlooked part: the root, which has a much milder flavor.
How Can You Use Cilantro Roots?
Though it may sound unusual, we're already familiar with eating roots. We enjoy transforming carrots, potatoes, beets, and radishes into delicious dishes. Cilantro roots, however, offer a gentler version of the herb's well-known taste. If you're looking for a subtle, fresh cilantro flavor to complement other herbs in a dish, cilantro roots are a great choice. They're also perfect for sauces or dips where you want to avoid visible leafy bits. If you're hesitant about cilantro's strong taste, using the roots is a great way to experience its essence without overpowering your taste buds.
Cilantro roots can be used creatively in various dishes. Some of my favorite ways to use them are in curry pastes, grilling marinades, and meat rubs. While you can certainly incorporate the stems and leaves into these dishes, the leaves tend to dry out and burn when used in marinades for grilling. The roots, on the other hand, retain more moisture (thanks to nature’s irrigation system) and blend smoothly with other ingredients to create a seamless paste. Try adding them to steamed dishes, especially fish, for a delicate aroma. Preparing fish en papillote with cilantro roots keeps the moisture locked in, providing the fish with a cilantro-root spa treatment. You can also add them to your food processor when making dips, salsas, raitas, or chutneys, where their mild flavor blends well with other ingredients, so even those who are sensitive to cilantro can continue enjoying these dishes.
How should you prepare and store cilantro roots?
Finding cilantro roots in large supermarkets can be a challenge. Depending on your location, you may have better luck at local green markets, corner stores, or international grocery shops. In my area, the local Shoprite sells only cut cilantro, but the nearby Uzbek grocery store always has cilantro with its roots intact. The roots often have a bit of soil on them, so when you’re ready to use them, cut off the root just before the stems split, and give it a thorough rinse. Submerge the root in a bowl of cold water and rub off the dirt until the root is mostly white and free of grit. After cleaning, it's ready to be ground with a mortar and pestle, processed in a food processor, or finely minced for dips.
Once you start using cilantro roots, you’ll find countless ways to enjoy their mild fragrance. If you live in an area where they’re not readily available, buy them when you spot them. Cut the roots off the stems, clean them as mentioned before, and allow them to air dry completely. Store the dried roots in a container or zip-top bag, then place them in the freezer. They’ll keep for up to two months. When you're ready to use them, simply open the container, take out the amount you need, and there's no need to thaw—just use them straight from the freezer.
