CILANTRO (SAMPLE)

~5 lbs (Approximate weight) 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.