Cilantro (fresh coriander)

This pungently aromatic, sprightly flavored herb (not to be confused with the coriander seeds from the same plant) is an essential ingredient for many tacos, sauces, and ceviches. Cilantro is a fragile herb, so choose bunches that look healthy, not yellowing, wilted or feathery. All but the coarsest stems can be used. Stored in a glass of water, loosely covered with a plastic bag and refrigerated, fresh coriander will last for a week or more; bunches with roots attached will keep longer. Its aromatic flavor is diminished by cooking or drying. Pureed with vegetable oil, packed into jars, topped with a little oil and refrigerated, it can be kept for months though a certain freshness will be lost.