You can grow cilantro in your garden - I've grown it in my
spare bedroom. It's an annual that acts seems like a perennial.
Once planted, it grows to maturity and you can use both the
leaves as well as the seeds in cooking. In addition, as the seeds
fall to the ground, this will enable more plants to sprout the next
year and in the years that follow. You'll never have to plant it again.

This soup features that fine herb.

Moroccan soup serves 8
1 cup lentils 2 cups chicken broth
1 large onion, chopped 15 oz can pea beans
1 cup chopped parsley 2 Tbsp flour
1 bunch cilantro, chopped 2 Tbsp lime juice
fresh ground ginger 1 Tbsp tomato paste
1/2 tsp ground cinnamon 1/2 cup thin spaghetti
2 Tbsp olive oil fresh ground pepper
15 oz can chopped tomatoes
In a small saucepan, cover the lentils with water and cook for 2 minutes.
In a Dutch oven, saute the onion, parsley, half of the cilantro, ginger and
cinnamon in oil over low heat for 5 minutes. Add the tomatoes, broth,
beans, lentils and 4 cups water and bring to a boil. Lower the heat and
simmer for 45 minutes or until the lentils are tender. In a small bowl,
whisk the flour in 1 cup of water, stir in the rest of the cilantro, lime
juice, tomato paste and add to the soup with the spaghetti and pepper.
Simmer until the pasta is soft, about 5 minutes. Serve.