Just a gentle reminder to the Coriander-newbie, it is best added right at the end of cooking, or even reserved and added just as as very flavoursome garnish. Coriander, unlike other herbs does not take heat that well.
calling both the green herb and the seed spice cilantro must be confusing. do recipes from outside the usa stipulate which one to use? they do have somewhat different flavors.
i've also heard the green herb called "chinese" parsely.
A true lover of nature does not despair now that his mistress has turned a colder cheek.