oldcoot
Senior Cook
On the recent Parsley subject, we discussed and bemoaned the tendency for home-grown cilantro (chinese parsley, coriander) to bolt: flower and go to seed too quickly.
Minutes ago I made a personal discovery that may change some minds about that.
My cilantro has been in bloom for several weeks now. So seeds are forming. When BB sized and ripe, they are the spice, Coriander. With their own unique flavor, no hint of the cilantro flavor.
But:
Out of curiosity, I picked one small green seed and chomped it. WOW! The really intnese cilantro flavor actually took my breath away. Unbellievable! What a potential as a flavor source in soups and stews, or ??
Minutes ago I made a personal discovery that may change some minds about that.
My cilantro has been in bloom for several weeks now. So seeds are forming. When BB sized and ripe, they are the spice, Coriander. With their own unique flavor, no hint of the cilantro flavor.
But:
Out of curiosity, I picked one small green seed and chomped it. WOW! The really intnese cilantro flavor actually took my breath away. Unbellievable! What a potential as a flavor source in soups and stews, or ??