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| Cilantro |
by Jennifer A. WickesWhat is it? Cilantro is the green leaves and stems of the coriander plant. It has a pungent flavor that cannot be duplicated in its dried form. Where did it originate from? Cilantro has been around for centuries, but is usually seen in Asian, Caribbean and Latin American cuisines. Other Names In Great Britain, cilantro is known as fresh coriander, whereas in the United States, coriander (in cooking) relates to the seeds. Storage
Dried herbs will only maintain freshness for 6 months to a year, so the smallest possible sized container should be bought if any particular herb is not used often. Tips Choose leaves that have a bright green color and no signs of wilting. Despite it coming from the coriander plant, it cannot be used interchangeably. Coriander are the seeds to the coriander plant. Serve with: avocado, dried beans, chicken, turkey, chili, corn, cucumber, salad greens, tomatoes. ~*~ Cilantro Pesto Pasta Salad 1 pound dry rigatoni or other small pasta shape 1/2 cup extra-virgin olive oil 1 cup fresh cilantro leaves -- loosely packed, washed 2 cloves garlic -- crushed 1/4 teaspoon dried oregano leaves 1/4 cup pine nuts 1/2 cup sliced black olives Salt and freshly ground pepper -- to taste Cook pasta according to package directions, drain well. Meanwhile, blend oil, cilantro, garlic and oregano in blender container. Toss pasta with dressing; toss in pine nuts and olives; season to taste with salt and pepper. Cover and let sit at room temperature up to 2 hours or cover and refrigerate. Toss again before serving.  Recommended ReadingNew Herb Bible : Growing and Knowing Your Herbs - And How to Use Them by Caroline Foley, Jill Nice, Marcus A. Webb, Carol Foley New Herb Bible, full of the most up-to-date and comprehensive information, offers sound advice on how to grow herbs easily, for both decorative and practical purposes-almost anywhere from windowsills to flower pots to beds and borders. It covers every stage from preparing and planting to harvesting and drying. A full directory of the best known and most popular herbs explains which are best for culinary use, which relieve common complaints or cosmetic problems, and which delight the senses with their lasting aroma. Included are recipes and remedies, a complete guide to cooking with herbs, and a special medicinal section by an expert in the field. Each herb is photographed in full color for easy identification, rendering New Herb Bible as beautiful as it is informative-ideal for both the longtime enthusiast and anyone who, intrigued by their increasing popularity, longs to be initiated. (courtesy: Amazon) |
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About the Author: Jennifer Wickes is the editor and writer at "Seasonal Cooking". To visit her site, go to: http://groups.yahoo.com/group/SeasonalCooking/ |
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Create My Own Soup 
