Like many of you, I have been following the news regarding salmonella in tomatoes closely. It's distressing to be told some varieties of fresh vegetables are unwholesome. Recently, I read that jalapeno and serrano peppers are suspect, as is cilantro. Now, here in Texas, we can grow buckets of jalapeno and serrano peppers, but in our hot, humid summer, cilantro barely gets a few leaves and then it bolts right away. So, the news regarding fresh cilantro was very disappointing to me. I mean, I love my Pico de Gallo, which simply cannot, in my opinion, be made without fresh cilantro.

That got me thinking about cilantro, in general, and so I did some reading about it. As many of you know, cilantro, as the leafy part of the plant is known, also yields the spice, coriander, which is the seed or, more properly, the fruit of the plant.

According to The Big Book of Herbs, Coriandrum sativum derived its nomenclature from the Greek word koriannon. The root of the word is koris or bedbug.... which many people would agree is what the herb tastes like. It is an acquired taste, especially the green, leafy herb which we most familiarly call 'cilantro'.

There are other names for cilantro/coriander including, but not limited to Chinese Parsley. So, if you're following an Asian recipe and see the ingredient, Chinese Parsley, cilantro is what you need.

Cilantro is easy to grow from seed. It is slow to germinate however, so be patient. It can take from 2 to 3 weeks to sprout. Here in the south, we grow it as a fall through spring crop. In more temperate areas, it is a fine summer herb. The seed is sown either directly in the soil and kept moist or in pots to be later transplanted. It's best not to let the plant get too big in the pots, because the larger the plant, the less it takes to transplanting. Cilantro produces a tap root, which is why larger plants do not transplant as well as smaller ones.

Start harvesting the leafy greens as soon as the plant can withstand the loss of leaves. That would usually be in about a month to 6 weeks after the plant starts to grow. Harvest the outer stems, leaving the crown, or inner part, to keep growing new foliage. In moderate climates, the seed stalk usually starts to grow about 30 days after the leafy parts are established. You can cut off the flower stalk to try and keep the plant from flowering, but eventually, Mother Nature wins out, and the plant flowers and sets seed. To assure a steady supply of cilantro, seed about every 2 or 3 weeks, and you'll have fresh cilantro all summer.

The flowers are a very pretty white, and look almost like baby's breath in arrangements. The ferny foliage which grows on the flower stalk is also an attractive addition to an arrangement of cottage garden flowers or herbs.

The flowers of the cilantro plant attract butterflies and beneficial insects to your garden. It's a good plant to have in the vegetable garden specifically for its flowers that bring in predators to keep the 'bad guys' under control.

Cilantro loses most of its flavor when dried, so other methods of preserving it are best. You can chop the leaves, cover them with water in an ice cube tray and freeze it. Or, you can chop the leaves and cover them with cooking oil... a lighter oil such as canola oil works better than olive oil for this, then freeze the container. Since oil doesn't freeze hard, you can then scoop out what you need for a recipe and replace the container in the freezer. Obviously, when using frozen cilantro, you'll be using it in cooked dishes, not where the fresh leaf is called for.

In the deep South, where cilantro bolts so quickly, you can sow seed every 2 weeks or so and harvest the whole plant before the seed stalk begins to form. You'll have very tender leaves, not a lot from each plant, but if you're a real cilantro fan, this method would work.

If you do purchase a bunch from the supermarket and don't use it all at once, recut the stems a bit, then put the bunch in a glass or jar of water about 2-3" deep. Cover the container with a plastic bag and secure it around the container with a rubber band or tape, and keep it in the fridge. The leaves will stay fresh for about 3 days with this method.

There are medicinal uses for cilantro/coriander. It's mostly the seeds which are used. In bitter laxatives and other liquid medications, coriander is used for flavoring. The seeds also aid digestion, relieve gas and imrove the appetite. The essential oil can be added to salves and ointments to reduce the pain from rheumatic joints and muscles.

The seeds are also used for flavoring in certain liqueurs such as Chartreuse, Benedictine, and in certain brands of gin and brandy. Curries, chutneys and other spicy condiments often use crushed coriander seeds for flavor. In fruit pies, cobblers and streudels made with apples or pears, crushed coriander along with a bit of cinnamon, ginger and allspice is often used.

I have a theory about why some people really don't like the taste of cilantro. I think it's because when they were introduced to it, the taste overpowered the rest of the flavors in the dish. It's an herb that needs a light touch, unless you know everyone eating the meal is a big fan of the taste of cilantro. So, you might want to try it again... or not. It remains one of my favorites.

There are two things to aim at in life; first to get what you want, and after that to enjoy it. Only the wisest of mankind achieve the second.

-Logan Pearsall Smith, essayist (1865-1946) If you really like the flavor of cilantro, here's a simple recipe:

Cilantro Pesto

1-1/2 cups fresh cilantro leaves, or half cilantro and half parsley leaves
1 large garlic clove
1/4 cup freshly grated parmesan cheese
3 Tbsp pine nuts
5 Tbs olive oil
salt and freshly ground pepper

Combine the cilantro, garlic, cheese, pine nuts in a food processor or blender. Process to mix. With the machine running, slowly add the olive oil.
Season to taste with salt and freshly ground pepper and process to the desired consistency.
Let stand for at least 5 minutes before serving.

Serve with crackers, pita bread or as a condiment. Mix with sour cream or yogurt for a dip or dressing.



Cilantro Pepper Cream Cheese


8 oz cream cheese for a spreadable creation OR use yogurt or sour cream for a dip
1/4 cup chopped cilantro
3 tbsp coriander seeds
2 Tbsp freshly ground black pepper

Crush coriander seeds with mortar and pestle. Process all ingredients in food processor until just mixed.

Serve with crackers or use to stuff celery stalks.









Sources used for the article:

The Big Book of Herbs, Arthur O. Tucker PH.D and Thomas DeBaggio
Herbalpedia, Maureen Rogers, Herb Growing and Marketing Network