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In
his engaging book, Cunningham's Encyclopedia of Magical
Herbs, author Scott Cunningham tells us that cilantro,
and its seed coriander, have long been used in love sachets
and spells. He claims that adding the crushed seeds to warm
wine makes an effective "lust potion."
Cilantro,
also known as Chinese parsley, is the leaf of the coriander
plant. The spice coriander is the seed. The names cilantro
and coriander are sometimes interchanged. In England, for
example, only the word coriander is used and they are differentiated
by referring to the coriander seed or coriander leaf.
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This
can be confusing in recipes as the seed and the leaf have
very different flavors, although each will complement the
other.
There
are those who don't like the flavor of cilantro and they like
to remind everyone that the generic name, Coriandrum sativum,
is derived from the Greek word koris, which means "bedbug",
as one is supposed to smell like the other. I can't vouch
for this as I'm fortunate enough to never have smelled a bedbug.
I do love the flavor of cilantro however. It enhances wonderfully
the taste of soups, stews and salads.
Cilantro is a short-lived annual and a member of the carrot
family. It is native to southern Europe and the Caucasus.
The herb resembles flat-leafed parsley with green-segmented
leaves on stems rising about 20 cm. from a crown. Leaves may
be harvested about one month after germination.
Cilantro is best planted as a seed directly into your herb
bed as soon as the danger of frost has passed. The roots are
long and difficult to transplant. Place seed in drills 1-1½
cm. deep and 10-20 cm. apart, although some gardeners prefer
close planting to shade the roots and help keep them cool.
Cilantro is a difficult herb to grow because it is short lived
and needs cool temperatures. This herb will bolt (send up
a flower stalk) as soon as the roots get above about 24 degrees
Celsius. This will happen quickly in a small pot in hot sun.
Another reason to sow the seeds directly into your herb beds.
Cilantro is best grown in early spring or fall when the weather
is cool. With the best conditions Cilantro will last about
8-10 weeks before flowering. Once it does flower, it will
make seeds, which can be harvested as coriander or replanted
to grow more cilantro.
Cilantro does not like to compete with weeds so conscientious
weeding or mulching is important especially early in the season.
Mulching will also help keep the roots cool. It prefers a
moderately rich, slightly alkaline, well-drained soil in full
sun to partial shade.
Do not over fertilize cilantro as too much nitrogen reduces
the flavor. Good companion plants are caraway, anise and dill.
Cilantro, because of its powerful scent, has a reputation
of attracting beneficial insects and deterring harmful ones.
Fresh cilantro does not keep well, and looses its flavor when
dried. To store fresh cilantro, first pick only the small,
young leaves (removing any wilted ones) with the stems, and
place them in a jar with water like a bunch of flowers. Cover
them with a plastic bag and put it in the refrigerator. Change
the water every two days or so, eliminating any wilted leaves
in the process. Rinse the leaves before use.
Harvest the coriander seeds as soon as the leaves and flowers
have turned brown, but before the seed disperses. Cut the
whole plant and hang it to dry upside down in paper bags,
shaking occasionally to thresh the seeds. Coriander seeds
only partially dried have a bitter taste.
To release the flavor of coriander, first dry roast the seeds
in a frying pan over low-medium heat, shaking the pan frequently.
Allow to cool, and then crush the seeds with a mortar and
pestle (or grind them in a coffee grinder used only for that
purpose) just before use.
The unique and powerful flavor of the herb is due to a high
number of aldehydes, chemicals produced by the oxidation of
alcohol. Aldehydes are used in the production of perfumes
and artificial fruit flavors such as strawberry and peach.
The Spanish introduced cilantro to their American colonies
and the herb is now very popular in Mexican and South American
dishes (the word "cilantro" is Spanish for coriander
leaves). This may be partly due to the fact that the herb's
flavor mixes well with corn. The following is an unusual combination
of flavors that works. The use of maple syrup as a sweetener
adds a nice Canadian touch.
Cilantro
Cornbread with Maple Syrup
· 1¼ cups of unbleached white flour
· ¾ cup of cornmeal
· ¼ cup of maple syrup
· 2 tsp. baking powder
· ½ tsp. salt
· 1 cup of milk (or milk substitute such as nut milk)
· 2 Tbsp. olive oil
· 1 egg, beaten
· ½ cup of fresh, chopped cilantro
Heat oven to 400ºF. Butter a 20-cm square pan. Combine
dry ingredients and cilantro. Stir in the beaten egg, milk,
oil and maple syrup until just moistened. Pour batter into
pan and bake for 20-25 minutes until golden brown. Test with
toothpick for doneness.
Here's a great summer salad recipe:
Chicken Salad with Cilantro & Ginger
· 1lb. of skinless, boneless chicken breasts, cut into
quarter-inch strips
· ½ cup of soy sauce
· ¼ cup of oriental sesame oil
· 2 Tbsp. rice vinegar
· 2 tsp. of grated, fresh ginger
· 2 Tbsp. olive oil
· ½ tsp. chilli oil
· 1 head of romaine lettuce, torn into bite-sized pieces
· ½ cup fresh cilantro leaves
· ½ red onion, sliced thinly
· 1 large tomato, sliced
· ¼ cup of sesame seeds, toasted
· ¼ cup slivered almonds, toasted
Combine the soy sauce, sesame oil, vinegar and ginger. Set
about one quarter of this mixture aside and add more oil and
vinegar to taste as a dressing for the finished salad. Marinate
the chicken in the rest for at least one hour, but preferably
overnight, turning the chicken occasionally. Do not use the
marinade that has contained the raw chicken as a salad dressing.
Sauté the chicken strips in the heated olive and chilli
oil until cooked through, but not overcooked. Transfer to
a plate and allow to cool.
Combine the lettuce, cilantro, onion and tomato in a large
bowl and then arrange on a large platter. Top the salad with
the cooked chicken and sprinkle it all with the sesame seeds,
almonds and reserved marinade. Serves four.
A good summer vegetarian salad using cilantro is the following:
Mango
Rice Salad with Cilantro
· 1 cup of cooked and cooled long grain brown rice
· 1 avocado, peeled, stoned and cubed
· 1 large mango, peeled, stoned and cubed
· ½ cup of fresh, chopped green onions or chives
· 4 Tbsp. of fresh squeezed lime juice, or more or
less to taste
· 3 Tbsp. of flax oil, or healthy oil of your choice
· ¾ cup of fresh, chopped cilantro
Toss all the ingredients together and serve. Non-vegetarians
may want to add some sliced cold roasted chicken.
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