Post by pepperhead212 on Jul 11, 2016 22:57:54 GMT -5
Here are about 3 tb of the cilantro berries, which I stripped from about 1/5 of the clusters on the 11 plants in the pot. I only stripped ones that looked full grown - many had smaller ones (you can see I got a few small ones, but mostly large ones), and still had flowers on some, so I let them stay, and I'll get them later. I am thinking of putting them in a small jar, in some brine, with citric acid added, to preserve them, though I will be keeping it in the fridge, since there will only be one jar, I'm sure.
Something funny happened after this: after washing my hands, as well as washing a bunch of knives, and other things in the kitchen (thus washing my hands even more), then taking a shower, including washing my hair, that cilantro smell was still on my hands! It wasn't until I washed with some Goop, to get pepper oil off my hands (something I keep in the kitchen at all times for this), the smell was gone. Talk about strong!
I heard that rubbing your hands on a stainless steel spoon works to remove odors. I have noticed that the pot of cilantro going to seed on my patio is extremely fragrant. Most of my seeds seem to be in the same stage as what you have harvested.
Hi DW. I haven't really used them on purpose for anything special. If my cilantro has bolted, I still use it if I need it to flavor something. The stems, flowers, green berries, etc. I just take some and chop it up and use it. The texture of the stems and flowers and green seeds is much different than the leaves and the taste is stronger. I haven't harvested it separately on purpose like pepperhead. gianna mentioned using the green seeds earlier in the thread, I think. I wouldn't use this hard bits and pieces as a last minute garnish and flavor enhancer like the leaves. But I have used it in sauces, soups, curries, when I want the flavor of cilantro and will be cooking it.
Post by pepperhead212 on Jul 12, 2016 10:21:06 GMT -5
desertwoman Yes, gianna started the idea for the coriander berries, and restless mentioned something about Columbia using coriander in this form, and just picturing the things made me think of pickled green peppercorns, which gave me the idea of pickling them. When I googled it, I found that they are used in this form more than I had ever seen! And I found a bunch of links about pickling them! Most have vinegar, but since I don't always want a vinegar flavor in things, I'll use citric acid to get enough acid to do a water bath. Here's one link: www.motherearthnews.com/real-food/pickled-green-coriander-seeds-recipe-zbcz1506.aspx
I am wondering if the flavor will survive the cooking, as the flavor in the leaves doesn't last well - the reason it is usually added late. The flavor of coriander root survives cooking; I haven't pulled any of these plants to see what the roots look like, but maybe I can harvest those, too.
Post by pepperhead212 on Nov 12, 2016 23:37:27 GMT -5
I have 4 varieties of coriander sprouted now, to see if any will be slower to bolt. And I FINALLY got some Indian coriander to sprout! As I said, when mumsey asked if we thought regular dill seed from the spjce drawer would sprout, the only way to find out is to try! I have tried many batches of this stuff, to no avail, but recently I made an order from spicesinc.com, and needed a little more to get free shipping, so I got some Indian coriander, and some of this has sprouted. Another, grown for the seed - Moroccan corriander - from tradewindsfruit.com, was the fastest to sprout, with almost 100% germination. Renee's Bac Lieu and a coriander from seedsofindia.com (I was hoping it was the golden oval variety, but it wasn't) are the last two varieties. I'll have some under flourescents in my hydro system, and some in a soilless, sub-irrigated pot under LEDs. I'll keep you updated, and post photos.
I've just got some of that coming up in the garden, first time I've grown it so hopefully its a good one. Can't remember what exactly its attributes are supposed to be. I'd be interested in how the indian stuff grows. I also bought some started plants of regular as well a while ago that are growing well.
Post by pepperhead212 on Apr 1, 2019 21:24:42 GMT -5
This year I got some of that Indian coriander seed to plant. It's grown for seed, but I'm waiting to see how the plant's leaves grow. Hopefully, it doesn't bolt quickly - it should get large, to produce a lot of seeds... I'm hoping.
Post by desertwoman on Apr 1, 2019 21:51:40 GMT -5
How does Indian coriander differ from what I've grown in my garden? pepperhead212, My original seed came from Botanical Interests, years ago. It was an heirloom. I've always planted from the seed I collect each year.
Northern New Mexico Zone 6b (formerly Zone 5) Posting since 2005
Post by pepperhead212 on Apr 1, 2019 22:55:05 GMT -5
desertwoman The Indian coriander is easy to recognize, as the seeds are oval, and have a yellowish color in between the dark stripes on the seeds, compared to the usual round, grayish, middle eastern seeds. And the smaller seeds, that are reddish, are what they use in SE Asia, and are also grown in Sri Lanka. These have a stronger flavor, but similar to the middle eastern variety. I have tried to sprout some of those red ones from the packages, to no avail - probably irradiated seeds.
Here's a place where I have seen the Indian seeds, so I knew they would have a photo! I always buy them in the Indian grocery.
Somewhere above, I noted that I had grown some Indian coriander , from some seeds I had gotten at this website - did OK, but it wasn't grown for using the seeds to start, only to eat. So I should get better % with these...hopefully!
I love cilantro, too. I don't understand how some don't!
My favorites... Cilantro and tomatoes and hot chiles for salsa Cilantro (instead of lettuce) with bean or fish tacos (or any kind of taco) Cilantro in hubby's chicken mix for tamales Cilantro lime rice Cilantro, corn and black bean salsa Cilantro in quinoa and black bean salad Cilantro/lime salad dressing
Have you tried cilantro pesto? I haven't, but why not?!
I've not done cilantro pesto, per se. Cilantro pistou yes! And it's fantastic for dipping bread or just about anything. The difference in pesto and pistou is basically no nuts. I like champagne vinegar for acid and manchego for cheese.