"As a culinary school graduate, former line cook at farm-to-table Michelin star restaurant Gramercy Tavern, and now private chef and culinary producer in Los Angeles (not to mention a restaurant enthusiast), I have dabbled in almost every cuisine under the sun. One general ingredient that I firmly believe most dishes are incomplete without is herbs. Fresh, vibrant, fragrant, and tender, nothing quite breathes more life into a plate of food than an herb, and usually a variety of them."
"While I absolutely adore basil, and was distraught when having to choose between the two, cilantro is an herb that is, without fail, always stocked in my produce drawer of my refrigerator ( thoroughly washed and wrapped in paper towels to extend the freshness). I reach for it multiple times per week when cooking dinners at home, if not more often, and it's absolutely the most frequently-used herb in my kitchen."
A culinary professional relies heavily on cilantro, keeping it washed and wrapped in paper towels in the refrigerator and using it multiple times per week. Cilantro's fresh, vibrant, fragrant qualities are credited with bringing life to dishes. The herb is especially prominent in Mexican, Central and South American, Southeast Asian, Indian, Chinese, Middle Eastern, Caribbean, Mediterranean, Eastern European, and North African cuisines. When forced to choose a single herb, cilantro is preferred over basil despite affection for both. Cilantro is also commonly used among culinary professionals, indicating its widespread versatility and frequent role in cooking.
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