BY Eileen Z. Fuentes

Up to this point, The Elixir: Uptown SOUL (Seasonal, Organic, Unprocessed, Local) Food series has introduced its readers to the highly visible mangos and avocadoes. While these fruits are locally abundant they are not grown nearby. It is for this reason that I sought to highlight an item that will appease both the immigrant community due to its regular appearance in familiar dishes as well as those who are environmentally conscious and so look to foods that are sustainable.

The spicy and sensational cilantro is an amazing herb. It is also versatile as it grows annually despite the changing seasons and can easily be cultivated indoors right on your windowsill. Contrary to my previous belief, I learned that local is actually better than organic because of its overall effect on the planet. As a matter of fact, according to, locally grown produce is always fresher and therefore more nutritionally complete. For New Yorkers, it would be almost impossible to do this year-round due to the harsh winter months and the limited produce options. I know the local vs. organic dispute is a hard pill to swallow but I urge you to take a look at this shocking 3-minute video. Like me, you may have to reconsider your previous notions about this controversial topic.

While most people have seen pieces of it floating around in their salsa, they may not know how beneficial it is to consume. There are countless reasons to add this valuable ingredient to your meal. The most notable is its natural cleansing properties. Cilantro has been effectively used to remove heavy metals and other toxic agents from the body. It is an exceptional digestive aid and relieves gas and diarrhea issues. It is a powerful anti-inflammatory, a common property in diseases such as cancer and heart disease. This herb is a natural remedy for reducing cramping and easing mood swings associated with menstruation. It is a great source of iron, magnesium, vitamin A, phosphorus and helps to promote healthy liver function and lower blood sugar. It can act as an expectorant, boost the immune system and eases overall eye stressors such as conjunctivitis and macular degeneration. And finally, it is a natural antiseptic agent for skin disorders. The question might well be, what doesn’t cilantro do?

Its pungent taste has created two types of followers; those who love it and those who despise it…no middle ground here. As I did my research, I was surprised to come across a clique of haters who loathed this green goodness with so much passion that they dedicated a website, solely to its demise. is filled with funny stories, member’s description of its taste, haikus dedicated to cilantro, and more.  And recently the New York Times published an article on the genetic reason why this may be the case for some. I personally believe that adding cilantro to most dishes adds another layer of great flavor.  It can enhance steak, chicken, fish or vegetables. You can use it to prepare pesto, marinade, sauce, dip, dressing, herb butter, etc. For great recipes, check out or

You Might Also Like

  • Unity carrie
    August 31, 2010 at 9:04 am

    Eileen thank you this is great. I had read the NY Times article when it came out and I have visited the ihatecilantro website. I don’t often buy this amazing herb unless I am making guacamole for a party. It usually just goes bad in the fridge when I get it. I am ready to use it every day now. I have to admit that I have bought in at Whole Paycheck in it’s organic form and of course it definitely was not local 🙁 I just saw the video and while I knew all that stuff I find that I really need to be reminded. I left WF’s yesterday feeling uneasy about the cart full of produce that was 99% not local. I did buy these delciious golden cherry tomatoes from Upsate NY that I have been living on for the past almost two weeks (I go through 1 pint a day). I also just stayed in Fire Is wiht a friend who had gone shopping at the farmer’s market and the fruits were incredibly delicious.

    Thank you for this personally timely article. I will be returning to the farmer’s market. NO more excuses!!! I am also going to start composting this Fall in an aim to reduce my waste. I only buy the occassional last minute organic canned garbanzo bean to make hummus and we do buy a lot of canned tomatoes to make our own marinara sauce. Other than olive oil, spices, agave and balsamic vinegar I don’t buy pacakged foods. I get all grains and most legumes and all nuts from the bulk isle.

    Vivan las fincas locales!

  • Elieen
    August 31, 2010 at 10:48 am

    Vivá YOU for setting the intention and actually going through with it. As I go deeper and deeper in this movement, I may need your direction to compost as my green endeavors are in their infancy stage. We all learn from trial and error, so don’t be too hard on yourself. I’d say you’re doing much more than 99.99999% of the population…keep me updated on how you spend all the extra ca$h you will have now that you will be doing less shopping at “whole paycheck”. And check out the an article that goes back to 2007 and is still very relevant today. They interview the Founder of Whole Foods on this topic. You will see the shift in his initial vision to what is has become today.,9171,1595245,00.html

    Thanks again,

    October 12, 2010 at 10:03 am

    […] Cilantro […]