Cilantro makes us think of foods from Southeast Asia, Latin America, and the Middle East. The whole plant is edible. When fresh and tender, feel free to chop both stems and leaves, or pull leaves off stems and reserve stems for cooking extra flavorful beans or for smoothies. Always chop fresh herbs with a sharp, dry knife, or simply tear them by hand. For full flavor, add cilantro at the end of cooking or sprinkle generously over a dish at the table.