Cilantro

Wholesale Cilantro

Cilantro is the highest-turn herb in most Latin, Caribbean, Indian and Southeast Asian kitchens, which means it is usually bought in bulk and used within days. It is also one of the fastest herbs to yellow, so the whole game is how quickly it moves from field to prep table.

Selection

Good cilantro is deep green with firm stems and no yellowing at the base of the bunch. Yellow leaves are the first sign of age and they spread through a bunch quickly. Slimy stems at the tie point mean the bunch was packed wet or held too long. A strong, clean aroma is a good sign; a musty smell is not.

Storage

Unlike basil, cilantro wants cold: 34–38°F with high humidity. Trim the stem ends and stand the bunch in an inch of water, loosely covered, or keep it in its original ventilated packaging. Do not wash until use. Stored properly cilantro holds seven to ten days; left dry and warm it wilts in two.

Stems, Roots and the Whole Plant

The stems carry as much flavor as the leaves and far more than most kitchens realize — they belong in salsas, marinades and blended sauces rather than the trash. In Thai cooking the root is the prized part, pounded into curry pastes. Buying cilantro with roots intact where available raises yield significantly.

The Soap Thing Is Real

A meaningful share of people carry a genetic variant that makes cilantro taste like soap. It is not preference and it is not fixable, which is worth knowing before a kitchen builds a signature dish around it. Flat-leaf parsley is the usual substitution for texture, though not for flavor.

Nutrition

Cilantro provides vitamin K, vitamin A and vitamin C. Fat free, cholesterol free and sodium free.

Order Cilantro Wholesale

Tell us your volume, pack and delivery city and we will confirm current availability, sizing and pricing. Reach our Miami or Los Angeles desk through the contact page. Packs, counts and origins change with the season, so ask our sales team for this week’s specs.