Coriander leaves (Coriandrum sativum), also known as cilantro, are aromatic, green leaves commonly used as a fresh herb in cooking. The plant has a distinctive flavor, with a bright, citrusy taste that can be slightly spicy or peppery. Coriander leaves are rich in vitamins A, C, and K, as well as antioxidants that support immune health and reduce inflammation. Often used in salads, salsas, curries, and garnishes, they add a fresh, zesty kick to a variety of dishes. Coriander leaves are low in calories and contain essential minerals like potassium, calcium, and magnesium. They are particularly popular in Indian, Mexican, and Middle Eastern cuisines. The leaves have a short shelf life, and they are best used fresh to retain their flavor. Some people may find the taste of coriander leaves soapy, due to a genetic variation in taste perception. In addition to culinary uses, coriander leaves are also believed to have digestive and detoxifying properties. The herb is easy to grow in home gardens, thriving in moderate sunlight and well-drained soil.