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|Short Description||The primary use of cilantro in Latin American cooking is the leaves. We have a special variety that is bred to maximize foliage production and not bolt. In our trials, this variety produced three times the yield of regular cilantro over a much longer period. It is often used in combination with tomatillo, tomatoes, and chiles, creating unforgettable sauces. It is also known as Mexican parsley or Chinese parsley. 1/2 oz.|