Cilantro is known to be rich in phytonutrients, flavonoids and active phenolic acid compounds, all of which are good for you. There are no definitive studies on cilantro but many believe that it and the seeds (often called coriander), have been found to help control blood sugar, lower cholesterol and fight inflammation and free radicals. There is further speculations that cilantro may also have antimicrobial properties.
There is also considerable literature speculating that cilantro may be an effective chellation therapy for people who have excess mercury in their systems. Some think that mercury poisoning could be the result of metallic teeth fillings. Every time a person with fillings chews, the fillings release minute amounts of mercury gas that may be breathed into the system (swallowing mercury is actually far less toxic than breathing it). Of course, this is all speculative and disputed. Nevertheless, many people who have suffered from mercury poisoning and the "brain cloud" it causes have reported fairly rapid relief by the consistent consumption of cilantro over a period of just a few weeks.
Cilantro is also reported to deal effectively with other metals in the system. Consumption of about two teaspoons of cilantro pesto daily for three or four weeks may have beneficial effects.

Cooking with Cilantro

The seeds are also called for in many recipes. The seeds can be found dried in the spice section under the name "coriander". The flavor of the leaves as opposed to the seeds is vastly different. The popular herb has an unusual flavor that leaves a pleasant if unusual aftertaste in the upper palate. While the seeds have a more lemony flavor and a somewhat different texture.

In cookbooks, you will often find cilantro referred to as Chinese Parsley, especially if the recipe happens to be in an Asian style.(It is also labeled this way in some grocery stores.) You may also see it referred to as Mexican Parsley. In Asian cooking, it may be found in salads, dressings, soups, and as a strong addition to Thai dishes. The coriander seeds are not often used in Chinese dishes, but are a frequent ingredient in Indian and Thai dishes.

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