Serious Eats - seriouseats.com

I've always enjoyed the taste of Cilantro; leaf, seeds, root. It is the only herb to my knowledge which all three elements are used in cooking. But then, I was raised on a different continent and Cilantro rather than parsley was raised in window boxes. During various seasons, we would have it for three meals a day and it flat out was great - if you want to try something different and simple, try a Cilantro and green apple chutney with any Asian dish at home. The apple and the lemon juice tone the strong taste down.

I think I'll make some later today -