Cilantro leave are used in Mexican and Asian cooking. When the flowers go to seed, the name changes to Coriander, which is used in various Asian culinary circles as a whole or finely ground seed.
Lately we’ve been using lots of cilantro as a garnish for fish tacos, yum-yum. The plants have been reseeding themselves in an area in the garden for a few years. A very distinct and intriguing aroma is released by merely touching the plants.
At a pot-luck recently, I had a cilantro salad dressing, made with lemon juice and olive oil. It was so tasty, I keep on making variations that go with all of my salads.