CILANTRO MICROGREEN FACTS
Also known as coriander and Chinese parsley, cilantro has been a part of the international cuisine for a long time. It is an annual plant that resembles flat parsley with green leaves and green stems. Although all parts of this plant can be eaten, the fresh leaves and dried seeds feature more in traditional dishes.
This plant can be eaten as food, used as spice, or serve as medicine. So when you buy this plant, remember you’ve invested in something with multiple ROI.
Cilantro microgreens have a sour taste and citrus flavour, and they can be used as a tasty addition to soups, tacos, salads, stir-fries, and curries.
Cilantro is rich in antioxidants. This helps in preventing or slowing down damaged cells caused by free radicals and may also lower the risk of contracting diseases. It is a wonderful source of dietary fibre, manganese, magnesium, and iron. The leaves are rich in vitamin C (help manage high blood pressure), vitamin K (aids in blood clotting) and protein (build and repair cells and tissues)