A pungent herb with a unique flavor, cilantro is fast becoming a favorite for many.  Used in a variety of ethnic dishes, cilantro has gained in popularity in this country.  Of course, one of the first things that comes to mind is its use in homemade salsa.  It is used in many other Mexican dishes as well, and is also included in a variety of Chinese, Vietnamese, Thai and Indian recipes.
Cilantro contains many vitamins such as vitamin A, C, B6, E, K, folic acid, beta carotene, and niacin.  High in antioxidants and essential oils, it aids in the reduction of bad cholesterols, increases the levels of good cholesterols, and assists in our digestive system.
To store for a short time, wrap cilantro in a damp towel or stand upright in a container with an inch of water and refrigerate.  Wash just before using.
Cilantro leaves can be added to green salads, chopped into pasta or potato salads, or stirred into soups, stews and stir-fries at the end of cooking time.  Adding them toward the end will help to retain the fresh flavor and color.