Cilantro to Coriander, the whole plant

Variegated Hydrangea, great after the winter.

For years I assumed that the leaves were the part of the coriander plant that we ate. And we did enjoy that. A long time ago when I had a huge garden and little help, Aureliano, my occasional helper, asked if he could have the coriander plant that I was pulling out. Of course he could. The leaves had been replaced by the lacy fern that happens as it matures and it was in full bloom. My Spanish wasn't good enough to determine what he was going to do with it.

That sent me looking for more information and since then I have discovered many more uses for this plant. OK, first you have to like it. Not everybody does. Apparently there maybe a gene that keeps some from enjoying cilantro. I hope you aren't one of them.

Anyway, as my plants aged this year I have enjoyed the leaves and I learned to use the tender stems, too. Then I loved the flowers on soups and salads, where they gave just a hint of the herb taste but a lot of the aroma. The ferny leaves, minced, are also edible and aromatic in salads and sandwiches. About that time the plant starts to go to seed. Well, of course, you can save the seeds for planting next year. The lovely brown seeds have moved the plant from cilantro to coriander and there they begin a whole new life.

The brown seeds are found in curry mixtures. You see them (or use them) in pickles and with fruit desserts. They can be added to baked goods. And I have not tried this yet, but I'm told the roots can be cleaned and used in Thai soups. I hope to look into that aspect soon. Do you know anything about using Cilantro roots?

There is one more phase we missed. There is a quickly passing interval between the flower and the brown seed. As the seeds are formed, before they brown they get full sized and shiny green. At that point they have a mild cilantro taste, and thus have even more uses. They must be shiny green; as they begin to dull they lose flavor and take on a woody aspect.


Recipe


It is fortunate that the shiny green seeds appear about the same time avocados are filling the market and are on sale. The two are a great pair.



Cold Avocado Soup with Green Cilantro Seeds



Zest of one lime, finely grated
Juice of half a lime
4 medium size Hass avocados, peeled and seeded
1 tablespoon green cilantro seeds
1 tablespoon minced onion
2 cups chicken broth (could use vegetable broth)
Salt and pepper
A few more green cilantro seeds


In a bowl place the lime zest and juice. Add the avocados and stir to coat the avocados with the lime juice. Place all in the food processor and pulse several times to be sure the avocado is covered with lime juice. With meat pounder or other heavy object (frying pan?) smash the cilantro seeds. They won't all break but that is OK. Add the seeds and the onion to the processor bowl. Run the processor while adding the chicken broth. Add salt and pepper to taste. Run the processor until the mixture is smooth. Pour the soup into a container and chill for about 2 to 3 hours, overnight is fine. Makes 6 to 8 cups, depending on the size of the avocados.


Stir before serving in small bowls. Garnish with a few green cilantro seeds, or a flower or two, if desired.






Note: Hass avocados are the ones with the dark pebbly skin.



More information if you want it:



Cilantro is rich in vitamins A, B and C and has no calories. The fresh herb is common in the cuisine or Asia, Mexico, south and Central America as well as India. Fresh leaves go well with tuna, crab, shrimp, salmon, pork and beef. This works with hot or cold dishes. Almost all fresh herbs lose their potency when heated. Cilantro is especially subject to this and must be added to any hot dish at the very last.