You know, some times in the dead of the winter when the celantro at the grocery store isn't looking too good..I tried this celantro (organic) that was ground up in a toothpaste sized tube. It worked really well and lasted a month or so. I seem to never hav enough to keep growing or dried up to last the winter and may try some of these recipes ..
I needed some cilantro today for salsa but all I had were some green seeds on the plants that come up every spring after rain - so I used those chopped fine. What a pleasant surprise. They had a nice clean taste both strong and pleasing. Somewhere between cilantro and coriander. Now to figure out a way to preserve some of those. I think I'll try grinding them with a bit of water and freezing in cubes.
Coastal Southern California, zone 10, avocado belt, still in a drought.
I read somewhere online that in South America, I think Columbia was specifically mentioned, cilantro is only really used after it has bolted, and that stems, flowers, leaves, and green seeds are used in the cooking. I will try to remember where I read that and post a link.
Post by pepperhead212 on Jun 9, 2016 13:25:09 GMT -5
This does sound interesting, esp. since I have 2 types of cilantro growing, which were listed as coriander, to grow for the seeds. The leaves and stems of a bolting plant have an unpleasant flavor, IMO, but these green seeds would be at least something to get from your plants, if they bolt too soon. Maybe they could be brined, like green peppercorns?
Post by pepperhead212 on Jun 15, 2016 23:40:00 GMT -5
Here are those two varieties of coriander that I have growing. Both sold as coriander, not slo-bolt cilantro, which is never slo-bolt for me! It is amazing how slo-growing the one is! Both were planted at the same time, and in the same medium, with the same watering cycle. The slow one is a Thai variety, the fast one is Morrocan Coriander. Maybe that will be the elusive slo-bolt!