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Cilantro is a very versatile herb greatly used in Oriental, Caribbean, Italian and Mexican cooking. Sometimes known as Mexican or Chinese Parsley, Cilantro is used in many forms. Both the leaves, stems and roots can be used in a variety of ways, after the seeds form, the coriander seeds are used also. Cilantro is a member of the carrot family.
Cilantro is an annual, that grows best in cool weather. Too much heat will make it flower and go to seed early, and frost will kill the plants. While growing best in full sun, if you live in an area with long hot summers, it is best to plant your seeds in the fall for spring time harvest. If living where the weather is cooler, you will want to trim your seedlings to ground level after they reach 3 inches in height. You can continue planting every several weeks until the weather warms.
This is one of those herbs that you are going to love or hate, there is no in between with this one. While the leaves are similar in looks to parsley, the roots look like very skinny parsnips. It is best to pick just as the plants start to flower to use the roots for cooking. However the flowers themselves are edible and make a beautiful garnish. While having a taste slightly like sage, I also can taste a bit of celery and citrus.
Cilantro can be harvested while the leaves are green and full. Gather bunches and clean, dry thoroughly. This is best when frozen in a ziplock bag, then just take out the amount you need, chop and refreeze the unused portion. Cilantro can also be dried by hanging in a warm place, upside down. Seeds can be gathered after they turn slightly brown. Just cut off the flower heads, shake into a paper bag, then store in an airtight container. The cilantro roots can be used by pulling the entire plant, and after harvesting the leaves, clean, and keep the roots like a carrot.
The roots may be used in stir fry, but they can also be julienned and deep fried, much the same as french fries.
One recipe that I always make when my cilantro and tomatoes are ready is SALSA,
22 ounces chopped tomatoes, while fresh are best, you can used canned tomatoes
½ cup chopped onion
½ cup chopped cilantro
1 chopped jalapeno pepper
1 chopped garlic clove
½ teaspoon lemon pepper
½ teaspoon oregano
3 tablespoon lime juice
Combine all ingredients with 2 ½ cups water. If you are using canned tomatoes, save part of the juice from the tomatoes for your water. Refrigerate this several hours before serving with nacho chips.
Do a little experimenting with flavors in your Salsa. If making large batches it can be canned by placing the salsa in a sterile canning jar, seal. Can in a hot water bath for 35 minutes.
PESCADO EN CILANTRO- Fish in Cilantro Sauce
2 pounds fish fillets, thawed
1 small onion, diced
1 small clove garlic, minced
1 tablespoon cooking oil
1/4 cup toasted almonds, ground
2 tablespoons lime juice
½ of a pickled jalapeno pepper, rinsed, seeded and chopped (1 ½ teaspoons)
½ teaspoon salt
dash pepper
½ cup snipped cilantro or parsley
Cook onion and garlic in oil till tender, but not brown. Add almonds, lime juice, jalapeno, salt and pepper. Heat through.
In a well greased 13 x 9 inch baking dish, arrange fish fillets, sprinkle lightly with salt. Top with onion mixture and then sprinkle with cilantro. Bake, covered, in a 350 oven for 40 minutes or until fish flakes easily with a fork.
STEAK SEASONING- this is a wonderfully spicy steak seasoning. Great to sprinkle on while grilling.
Mix equal parts, garlic salt, red pepper flakes, coriander seeds, onion flakes and oregano. Add a touch of fresh ground pepper.
Cilantro is also excellent sprinkled on fresh cooked carrots, roasted red peppers and citrus fruits. In whichever way you decide to use this versatile herb, I am sure that you will enjoy the fruits of your gardening labor.
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