Cilantro
Coriandrum sativum
N
ow here’s the plant that some love and bind a bunch together and place them upside
some hate; the haters declare that it tastes down in a large jar and let the whole thing dry
like soap—or even bugs, although I would be out. The coriander seeds drop off the drying
hard-pressed to fi nd anyone who could legiti plant, and you’ve got your second harvest—the
mately make that comparison! spice coriander.
To be fair, it does have a strange, somewhat You can also dig up the roots, dry them, and
unattractive aroma in its early leaf form, before whiz them up into a powder just before using
it goes to seed and produces the extraordinary them to flavor soups and sauces. The aroma is
spice seed coriander, which is widely used in remarkably complex and a great mystery wait
curry powders. ing to challenge your gourmet friends: “And
I’ve become a fan through an appreciation now . . . which herb did I use to flavor this?” I
of Tex-Mex foods as well as classic Mexican can almost guarantee they won’t get it!
dishes, where cilantro plays a major part both Try coriander seeds freshly ground (treated
as a garnish and in great fresh salsas. like peppercorns in the peppermill) over beets,
Just squeezing a fresh lime (or Meyer lemon) onions, potatoes, and lentils. (Lentils are a su
over a quartered avocado and sprinkling it with perb high-fiber food, and by adding ground
chopped cilantro is enough to justify a valued coriander and garnishing with the fresh leaves,
spot in the herb garden. we may have found a perfect starch dish for
In late summer, as the seeds form, you can those who live with diabetes!)
266 • GROWING AT THE SPEED OF LIFE
