Why should fresh cilantro leaves ideally be added as a garnish rather than subjected to long simmering?
Because certain powerful vitamins, such as Vitamin C, are heat-sensitive.
The nutritional value derived from fresh cilantro leaves can be significantly diminished if they are subjected to prolonged heating processes, such as long simmering in soups or stews. This degradation is primarily due to the instability of certain vital micronutrients when exposed to high temperatures over extended periods. Specifically, Vitamin C, an important nutrient supplied by the fresh leaves, is highly susceptible to heat. Therefore, to maximize the intake of these heat-sensitive components, the recommended culinary practice is to add the fresh cilantro only at the very end of the cooking process, using it as a finishing garnish. This preserves the potency of these delicate vitamins while still providing the herb's characteristic bright flavor.
