Cilantro entered my kitchen big time with my switch to a whole foods, plant-based diet, now 10 years ago. It turns out to be more wonderful than I ever thought, and I am fortunate to live in a neighborhood where it is still priced at 2 bunches for $1, for I use it all the time, in many different dishes. When I make black bean salsa, a recipe that goes back to Dr. Esselstyn, I use an entire bunch of cilantro, and the same goes for the cactus salad I love. Both of these I serve on tostadas for the summer. They are refreshing, and I love having such things in the fridge for a quick snack.
Today a literature review on Cilantro came along, covering its healing properties, and I wanted to put that here for reference.
