Coriander is a double duty herb. Its seeds are known as coriander and its leaves are known as cilantro. All parts of the plant are edible, but the fresh leaves (Cilantro) and the dried seeds (Coriander) are the parts most traditionally used in cooking.
Cilantro has a refreshingly complex but delicate flavor with a hint of pepper, mint (lime like flavor) and lemon. It is used to brighten up dishes. While potent fresh, the flavors of cilantro mellow considerably with heat.
Like most tender herbs, cilantro is best used fresh, added at the end of cooking to preserve its flavor.
The fresh leaves can be rinsed, patted dry, and chopped before adding them to a variety of dishes. Cook them in or use them as a spicy, fresh garnish for complex flavor in salsas, salads, and burritos or in meat dishes, curries, and chutneys.