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Post by claude on Oct 29, 2015 16:59:37 GMT -5
What is dulse?
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Post by desertwoman on Oct 29, 2015 18:55:32 GMT -5
It's a type of kelp/seaweed. It has all the trace elements we need and is high in minerals and some vitamins, and protein.
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Post by claude on Oct 30, 2015 6:18:19 GMT -5
It comes in a dried form? To use as a spice? My Mom was from Ireland..she would chew on dried seaweed..like a snack. I never acquired a taste. I like it in sushi though.
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Post by desertwoman on Oct 30, 2015 9:57:11 GMT -5
It comes dried and it comes in a powdered form too.
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Post by OregonRed on Oct 30, 2015 11:18:38 GMT -5
it's often used as a salt substitute for raw foodists and so forth
I used to make a seaweed broth from perhaps 6 different kinds, with vegetables herbs and so forth and drink it like tea - I referred to it as : vitamin water.
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Post by claude on Oct 30, 2015 17:34:29 GMT -5
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 ..
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Post by gianna on Jun 9, 2016 0:59:24 GMT -5
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.
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Post by desertwoman on Jun 9, 2016 9:15:35 GMT -5
I like this idea of chopping green cilantro seeds, gianna. I will give it a try when mine start forming. Thanks!
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Post by restless on Jun 9, 2016 9:48:18 GMT -5
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.
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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?
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Post by desertwoman on Jun 9, 2016 15:46:51 GMT -5
Maybe they could be brined, like green peppercorns? hmmm now there's an idea....
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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!
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Post by Latitude33 on Jun 17, 2016 23:49:46 GMT -5
I've adapted OR's method and found micro climates in my garden spaces to extend my cilantro plantings. Shaded areas, cool spots, and plantings every two weeks. So far, so good.
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Post by OregonRed on Jun 18, 2016 11:15:09 GMT -5
Excellent Lat
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Post by pepperhead212 on Jun 19, 2016 22:14:31 GMT -5
The large one bolted. I'll see how long it takes to get seeds on it. I should probably pull all of the small variety, and plant some more of the large.
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