Cilantro Cost

Cilantro is the herb that Mexican cuisine and salsa lovers know best. It’s a popular addition in many dishes from Ecuador to Egypt, but it’s most commonly used for salsas like those found on tacos or burrito bowls.

How much does fresh cilantro cost per pound?

Fresh cilantro usually costs around $8 per pound or anywhere between $1 and $3 per bunch. These prices will be influenced by where you purchase it from, the market conditions, and the time of the year. You can also buy dried cilantro, which will usually be found in jars and should cost anywhere between $2 and $15.

For a fresh herb that is hard to find in stores and grocery markets alike, cilantro seedlings are also a possibility. The process of growing these plants from scratch may seem daunting – but it’s actually quite simple: simply follow the instructions on your seeds packet and repurpose any other container you have lying around with some soil.

You might also like our articles about the cost of cornstarch, baking powder, or potatoes.

The price of herbs depends on who you buy them from. Farmers Daughter Herbs sells a bundle for $1 and a half pound retails at around three times the price. At the same time, Food Coop prices are closer to $2 per bunch.

Cilantro details

Fresh cilantro is a relatively small herb that can be found at any grocery store or farmer’s market. Cilantro comes in bunches, and each bunch weighs less than 2 ounces. Unlike other products you buy individually like oranges, bananas, etc., the price of fresh cilantro cannot vary even if it has not been weighed beforehand.

Cilantro is a tender herb that has the flavor of mint or basil. It can be eaten raw, but it tastes better when you add them near the end of cooking to preserve its flavorful taste. Cilantros are commonly paired with beans, eggs, and cheese in dishes such as salads and dips.

Important tips to remember

Cutting CilantroCilantro is a delicate herb that can be easily spoiled if not stored properly. The best way to store cilantro at home, according to Cook’s Illustrated magazine, is in your fridge with the stems cut and fitted into a jar of water; loosely cover the leaves with plastic wrap or seal them inside an airtight container before placing it in your refrigerator for storage.

Cilantro stems are just as useful when cooking as the leaves. The stem can be used for dishes that need a milder flavor than cilantro, like soups and stews where you want to maintain some of its freshness without overpowering it with too much spice or flavor. You could also use them in salad dressings, sauces, dips.

The cilantro market is a fickle one, and when shortages happen prices can be triple or quadruple what they had been the year before. For example in 2015, Mexico saw production go down by 50% (which was just about everyone’s favorite place to get their fresh produce) which led to an increase of price from $8-9 per carton up to $25-$32.

Cilantro is an amazing plant that has no cholesterol but instead has high amounts of dietary fiber and antioxidants. That means it reduces bad cholesterol while increasing the good one. It also offers a lot of minerals such as potassium, iron, magnesium, and calcium.

When preparing herbs, make sure to use only the leaves. Cut them in desired sizes with a sharp knife because if your knife is dull it will bruise the herb which forces flavor out of it.

Any way to spend less money?

Buying locally grown fruits and vegetables will always be more cost-effective than buying them through grocery stores.

Alec Pow
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