In my last post mentioning my recao harvest babso2you commented about her coriander plants bolting.
I suspected there was confusion of my recao with coriander. This happens all over the internet so I decided to make a visual guide so that at least here, in my blog, my readers will be clear that coriander? Is NOT recao.
This is coriander, cilantro, chinese parsley or for Puerto Ricans, cilantrillo:
In detail:
And this is culantro for Puerto Ricans, recao:
In detail:
I hope that clears up that confusion, that’s two very different herbs!
Bonus recipe:
(This is if you have already tried cilantro in your cooking and know that you like the flavor, otherwise it would be torture 🙂 )
Add cilantro (the first one!) to white rice. I use about the amount in the picture above for two cups of rice. Don’t cut it too small. That’s it! You’ll get a flavorful, aromatic rice that’ goes perfectly with white and red meats.
For any meat or rice casserole, recao.
Have a great, tasty day!
So pesky when things get given the same name!
I once asked a market trader for coriander and he said “what?” and I said “that stuff there” and he stood up to reveal that he’d been sitting on some carrots. I felt like a real idiot!
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Or similar names, which was actually your point!
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This confusion is literally all over the internet. I think last time I looked someone had clarify in Wikipedia, but there were no side to side comparisons so I made one. I couldn’t bear one more try of clarification, every time this happens I’m like I have them both here and they are NOT the same thing!
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This stuff is important! 🙂
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Yes! Imaginate 🙂
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