Herb Profile: Cilantro aka Coriander

Here in Southern California there are not too many people who have not at least tried Coriander, commonly referenced as Cilantro.

In our parts the mature leaves are used in an array of dips, sauces and marinades. The leaves hold their flavor best when served soon after harvest in their raw form.

Some like to enjoy the leaves of this plant in their salads or as a garnish for other dishes - fish & poultry are a favorite.

However the entire plant can be consumed. Let's explore the abundance that is Coriander, Coriandrum Sativum.

Seeds hold a warm, nutty, spicy, and orange-flavour and these properties are intensified with heating. Though the seeds can be found whole or ground in most spice sections. Coriander seeds store best whole. A mortar and pestle or coffee grinder can be used to grind seeds. While the leaves can be found in many Latin dishes the seeds are used in a lot of Indian dishes. Some people even eat the toasted seeds for a snack.

Roots; yes you can consume the roots! While they have a deeper more intense flavor than the leaves this makes them perfect for many Asian dishes. Especially Thai curries and soups.

Then there are the flowers These are usually white or pale pink and just like the leaves are best consumed shortly after harvest.

Learn more about cilantro by clicking the picture below.

Let us know what other herbs you are interested in. Thanks for rocking

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