If you have a garden, you might be swimming in summer herbs right now. These easy recipes take advantage of that abundance.

1: In a blender, combine 1/4 cup vinegar, garlic, ginger, paprika, sugar, cloves, turmeric, cumin, cayenne, cinnamon, 3/4 ...

Transfer squash to a warmed serving dish. Sprinkle with queso fresco and 1 to 2 tablespoons salsa macha. Garnish with ...

Crunchy texture: Cilantro stems have crunchy yet tender texture, making them perfect to blend into marinades, salad dressings or pestos. You can also chop the stems with the leaves until they ...

Cilantro grows quickly and its leaves can be harvested when the plants are 4-6 inches tall. Harvest as needed and as much as a third of the plant at one time to allow it to keep producing.

Cilantro: "Cilantro leaves share the same general silhouette as flat parsley leaves, [so] the two can be confused at first sight," says Beitchman. However, cilantro leaves are rounder and more ...

Avoiding wilted cilantro leaves starts with buying the freshest cilantro possible. At the grocery store, look for cilantro with fresh, green leaves; avoid any bunches with yellowed or wilted leaves.

Cilantro contains vitamins A, C, and K, and the leaves also have folate, potassium, and manganese. However, it’s rarely eaten in large enough amounts to be a significant source of these nutrients.

Cilantro and coriander come from the same plant. Depending on your location, coriander may refer to just the dried seeds or to the whole plant. Cilantro typically refers to the leaves and stalk.