For the love (don’t be hatin’) of cilantro.

Continued from our Retreat & Renew Daily Tip.

Cilantro (the fresh leaves of the coriander herb) offers good nutrition—but it’s not to the ‘taste’ of everyone. It appears that the dislike of cilantro by some individuals runs deep. . . and it might just be genetic. Still, I don’t mean to disrespect cilantro—it’s actually a terrific herb.

It’s just that some people really don’t like it—rather, they almost ‘can’t’ like it due to a sensation that comes from what may turn out to be a unique genetic characteristic that leads their nose—which captures the aroma of food that accounts for 70-80% of the flavor we taste—to associate the flavor with soap. And if you’ve every tasted soap, it’s not something you typically fantasize about eating.

However, cilantro lovers love (or at least like-strongly) the fresh, citrusy flavor of this herb/vegetable.

Rich in antioxidants and other phytonutrients, researchers have found that compounds in cilantro have antibacterial properties, too. Cilantro is commonly used in Mexican, Caribbean and Asian cuisine.

Here are a few fun and flavorful ways to add cilantro to your menus (and it’s always smart to check with your guest list first! Cilantrophobes will announce themselves freely and without embarrassment.)

· Add to coleslaws and salads.

· Use in curries and chutneys.

· Chop into dishes with black beans including sides and soups.

· Include as a classic ingredient in Mexican salsa.

· Add to veggie or chicken burritos.

· Combine in a salad alongside garbanzo beans, corn, bell pepper, sweet onions, olive oil, vinegar and black pepper.

For a cilantro celebration, try Rancho La Puerta’s Roasted Corn Soup with Ancho Chile Sauce Roasted Corn Soup

If you love cilantro, enjoy it in abundance and good health. . . .and if you don’t, you might try Italian parsley as a stand-in for its green leafy looks.

Wendy Bazilian, DrPH, RD Wendy Bazilian