And I can't grow it.
Well, that's not entirely true. I can grow it.
It's just that I want the leafy greens -- the parts of this plant that we call "cilantro".
The problem is, this is a true cool-weather plant that bolts -- or goes to flower -- when the soil temperature gets over 75F (24C).
So a few days in the 80's or 90's as we inevitably get here in St. Louis each spring, and my cilantro crop is well on its way to supplying us with all the coriander we need -- "coriander" is what we call the seeds of this plant.
I do like coriander though, so all is not lost. The flowers are quite nice too.
I do wish I could eat fresh cilantro for more than a couple of weeks though.
.
Same here. But it grows great in late winter and spring.
ReplyDeleteI love cilantro but I do understand why some people think it tastes soapy.
That's so funny...I've heard so many people say that...I read once that it's one of those things that's actually genetic...some people don't have certain taste receptors (or something) and it just tastes like bleach to them...glad I'm one of the people who can enjoy it...because it's AWESOME! My favorite what to use it is blended with Chipotle peppers into a rough paste, used to liberally coat steak or chicken and grilled...SO good :-) The brightness of the Cilantro perfectly compliments the smoky heat of the Chipotles.
ReplyDeleteThat is odd that it is a cool weather plant. I am from a part of India where the weather is hot and humid and we eat the leaves (we just call it coriander leaves) practically all year round! It is not associated with a season here.
ReplyDeleteCilantro smells, and tastes just like it smells- to me, exactly like stink bugs. Haven't tasted a stink bug, though...
ReplyDeleteI always let my cilantro hang in until it produces the seeds. It ensure that I will have lots in the spring without my having to plant any.
ReplyDeleteYep, same problem here. But now I'm thinking it might be because I have mine in those plastic "grow basins". Maybe if I plant into the ground they will last a bit longer (not getting hot so quickly). Just thinking I will try that.
ReplyDeletePerhaps try storing it the way you can basil, chop it up roughly, put into icecube trays, fill with water and freeze. Then just pop out a cube when you want it and put it in your dish and the water melts away.
ReplyDeleteHope that helps :)