You Must Eat Cilantro Roots
Cilantro is one of the most controversial flavors in the culinary world. You’re either at a “this is soap” party or you’re at a “this is absolute magic” party. (Or maybe we just like the taste of soap? Who knows.) One thing’s for sure, it’s a powerful herb. The stem and leaves have a strong herbal effect, but there is a subtler and often overlooked part of this herb: the root.
How do you use cilantro roots?
At first it may seem strange, but the roots are already our business. Carrots, potatoes, beets and radishes are just some of the root vegetables we love to turn into dishes. Cilantro roots provide a much milder version of its famous flavor. If you’re interested in adding the freshness of cilantro to a gourmet dish, using the roots is a great way to create a complementary symphony of flavors with other herbs. If you’re making a sauce or dip and don’t want a bunch of green leafy spots sticking to your teeth, cilantro root is perfect. Especially if you’re unsure about the taste of cilantro, using the roots instead of the bold and brassy stem can help you pick up the flavor without overpowering your taste.
You can get creative with cilantro roots, but some of my favorite uses are in curry pastes, grilled marinades, and meat rubs. While you can certainly use the stems and leaves for this purpose, I have found that the leaves can dry out and burn if they are in a grilled marinade. Roots have a lot more moisture (again, nature’s bizarre irrigation system), so they blend very well with other ingredients and blend easily into a paste. Try using the roots to add a mild flavor to steamed dishes, especially fish. Cook the fish in a papillotte with a couple of cilantro roots. This formulation locks in tons of moisture and gives the protein a moisturizing spa treatment with cilantro root. Throw a couple of roots into a food processor when making sauces, salsa, raitas, or chutneys. The subdued flavor of cilantro pairs well with a variety of sauces and toppings, so you and your soap-sensitive friends can continue to enjoy scoop after scoop.
How do you prepare and store them?
Cilantro roots are not always easy to find in large supermarkets. Depending on where you live, you may find it easier to find them at vegetable markets, corner shops, or various international grocery stores. In my area, the local Shoprite only sells chopped cilantro, but the Uzbek grocery store on the corner always has cilantro with roots attached. They are often still quite silty at the root, so when you’re ready to use them, cut off the root just before the stems come off and give it a good rinse – rinse very well. Use a bowl of cold water, submerge the root, and wipe off any dirt until the root is mostly white or you can feel the grit remaining. Now it can be ground in a mortar with a pestle, tossed into a food processor, or ground in a sauce.
Once you start sipping on cilantro roots, you’ll find even more uses for their delicate flavor, so don’t let yourself go rootless. If you are in an area where these roots are rare, buy them as soon as you see them. Cut off the roots from the stems and clean them as I mentioned earlier. Allow the roots to air dry completely and place them in a container or ziplock bag, then place in the freezer. They keep well for up to two months. When you’re ready to use them, open the container and take out as many as you need. There is no need to defrost them; they are ready to use immediately.