A bill note of 2000 Colombian pesos is placed over a handful of cilantro outside a public market in San Cristobal, Venezuela April 7, 2022. Picture taken April 7, 2022. REUTERS/Manaure Quintero 

Farmworker Emperatriz Alfaro, 24, works in a field of cilantro during the global outbreak of coronavirus disease (COVID-19) in Oxnard, California, U.S., March 19, 2020. REUTERS/Norma Galeana 

A farmworker harvests cilantro in a field during the global outbreak of coronavirus disease (COVID-19) in Oxnard, California, U.S., March 19, 2020. REUTERS/Norma Galeana 

Farmworker Juan Antillon Alfaro, 48, poses for a photo in a field of cilantro during the global outbreak of coronavirus disease (COVID-19) in Oxnard, California, U.S., March 19, 2020. REUTERS/Norma Galeana 

Organic cilantro seedlings sprout from growing towers that are primarily made out of polyvinyl chloride (PVC) pipes at Citiponics' urban farm on the rooftop of a multi-storey carpark in a public housing estate in western Singapore April 17, 2018. Picture taken April 17, 2018. REUTERS/Loriene Perera 

Organic cilantro seedlings sprout from growing towers that are primarily made out of polyvinyl chloride (PVC) pipes at Citiponics' urban farm on the rooftop of a multi-storey carpark in a public housing estate in western Singapore April 17, 2018. Picture taken April 17, 2018. REUTERS/Loriene Perera 

Orgeval yellow courgettes, chives, parsley, broad beans and spring onions from the vegetable kitchen garden installed on the roof of La Mutualite building in Paris July 23, 2013. This rooftop urban vegetable patch is managed by Sibylle, biotechnology engineering student, for the French Chef Eric Castandet to supply fresh seasonal produce to the restaurant 'Terroir Parisien' on the ground floor of the building. Currently emerging in French cities, green spaces have sprouted on the flat roofs of towns all over the world as part of the growing trend for urban agriculture in line with increased concern about the origins of our food. Picture taken July 23, 2013. REUTERS/Philippe Wojazer (FRANCE - Tags: ENVIRONMENT) 

A cook makes spring rolls with coriander at "Paxi", a coriander restaurant, in Tokyo February 26, 2008. Coriander, also known as cilantro and most commonly sold as phakchi in Japan, was first brought to the country more than 700 years ago, but many Japanese hate it because of its pungent flavour and smell. Now, a growing number of coriander fans are spreading their love for the herb by planting their own coriander, swapping coriander notes on the web, and congregating at Tokyo's first coriander restaurant. Picture taken on February 26, 2008. REUTERS/Kim Kyung-Hoon (JAPAN) 

A cook makes spring rolls with coriander at "Paxi", a coriander restaurant, in Tokyo February 26, 2008. Coriander, also known as cilantro and most commonly sold as phakchi in Japan, was first brought to the country more than 700 years ago, but many Japanese hate it because of its pungent flavour and smell. Now, a growing number of coriander fans are spreading their love for the herb by planting their own coriander, swapping coriander notes on the web, and congregating at Tokyo's first coriander restaurant. Picture taken on February 26, 2008. REUTERS/Kim Kyung-Hoon (JAPAN) 

A cook prepares food using ingredients that include coriander (front) at "Paxi", a coriander restaurant, in Tokyo February 26, 2008. Coriander, also known as cilantro and most commonly sold as phakchi in Japan, was first brought to the country more than 700 years ago, but many Japanese hate it because of its pungent flavour and smell. Now, a growing number of coriander fans are spreading their love for the herb by planting their own coriander, swapping coriander notes on the web, and congregating at Tokyo's first coriander restaurant. Picture taken on February 26, 2008. REUTERS/Kim Kyung-Hoon (JAPAN) 

Dried coriander is displayed at "Paxi", a coriander restaurant, in Tokyo February 26, 2008. Coriander, also known as cilantro and most commonly sold as phakchi in Japan, was first brought to the country more than 700 years ago, but many Japanese hate it because of its pungent flavour and smell. Now, a growing number of coriander fans are spreading their love for the herb by planting their own coriander, swapping coriander notes on the web, and congregating at Tokyo's first coriander restaurant, Picture taken on February 26, 2008. REUTERS/Kim Kyung-Hoon (JAPAN)