Cilantro, also known as coriander, is grown as both a spice (seeds) and an herb (leaves and stems) and is widely used around the world. Its sweet, pungent fragrance and flavor is used in cuisines from Asian to Middle Eastern, Indian, Mediterranean, Mexican and more.

organic cilantro
organic cilantro
A tagged bunch of Josie's Organics Cilantro. A tagged bunch of Josie's Organics Cilantro.


In the store, look for cilantro that is rich in color with fresh leaves and stalks. For maximum freshness, store cilantro in the refrigerator in a zip-lock bag or wrapped in a slightly damp paper towel. Use as soon as possible as cilantro loses its flavor and nutrients if kept for long periods of time.

Prior to consumption, wash cilantro in clean water, discard roots and remove any old or bruised leaves. Pat dry to remove excess moisture.

When cooking with cilantro, it is generally added at the end of the recipe to keep the fragrance and aromatic flavor intact. Cilantro can be eaten raw or cooked.


Cilantro is an herb that is rich in antioxidants, essential oils, vitamins and dietary fiber.

Grilled Beet and Beef Skewers with Cilantro Feta Sauce



  • 1 lb. sirloin beef, cut into 1" cubes
  • 2 Tablespoons coriander seeds, coarsely ground
  • 1 Tablespoon paprika
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 3 Josie's Organics red beets, washed, quartered, trimmed, greens reserved
  • 3 Josie's Organics gold beets, washed, quartered, trimmed, greens reserved
  • 2 Tablespoons vegetable oil


  • 1 8 oz. package feta with brine
  • 2 cloves of garlic, chopped
  • 2 Tablespoons olive oil
  • 1-2 Tablespoons milk or water (as desired)
  • ¼ cup Josie's Organics cilantro, coarsely chopped

Serves 6

In a small bowl, mix together the coriander seeds, paprika, salt and pepper. Place the beef cubes in a large resealable plastic bag. Add the spice mixture and shake until the beef cubes are completely covered. Set aside.

Fill a medium size pot with 1-2″ of water. Place the beets in a steam basket and put into the pot. Bring the water to a boil on medium-high heat. Let the beets steam 15-20 minutes until tender with a knife. Remove the basket and let the beets cool about 5 minutes.

While the beets are steaming, pre-heat the grill to medium-high and make the sauce.

Place the feta, garlic and olive oil in a small food processor. Pulse until thick and creamy. Stream in milk or water until dressing is thin enough to coat the back of a spoon. Fold in the cilantro. Place in a container and refrigerate until ready to serve.

Thread the skewers with 2-3 pieces of beets and beef. Brush the kebabs lightly with the oil. Place directly on the grill and cook 4-5 minutes on each side until the beef is pink in the center and beets are charred on the edges. Remove from the heat and let rest 5 minutes.

Slice the beets greens into ½” strips, toss with olive oil and season with salt and pepper.

Serve the kebabs on a large platter with the sauce and greens on the side.

Total Fat
Saturated Fat