(USDA Organic) Cilantro -A feathery herb rising up on a few, branched stems. Leaves: at first rounded with toothed edges and large lobes, mature leaves are finely divided and feathery. Cooking: The leaves are used in the cuisines of Mexico, South America, China, the Philippines, North Africa and East Indies. Sprinkle some chopped fresh cilantro leaves onto a hot, broth soup; tuck a bunch of leaves inside a roast chicken or fish; sprinkle the leaves over bowls of chili or stir it into guacamole dip. Stir it into cooked rice along with slivers of fresh coconut, thinly sliced dried apricots and grated lemon zest.