Storing Cilantro
This year I attempted to grow some herbs, of which the most successful was cilantro. Which at this point is flowering prolifically, in an attempt to become coriander. I started the stuff inside, then planted it in front of my building, for lack of a better place, in not very good soil, in a sunny location. Cilantro thrived, relatively, and a basil plant survived but is tiny. The basil I want to transplant into a pot for the winter. I may do that with cilantro, but it’s kind of tall. In fact, it seemed to have gotten tall and flowered over producing nice leaves, so more of the leaves look feathery than I might have expected.
I don’t have a lot of use for it, in any event. I’ve used a little already. It’s so strong, it goes a long way. I would never have gotten interested, but one time I tried fish tacos. The cilantro on those was so good, I figured I had missed something. My previous experience with it was a jar of dry, part of a big spice set I was giving years ago. The cilantro may as well have been dried grass clippings. No scent. No discernible flavor effect on food. Apparently it is particularly prone to lose flavor when dried. Or so I learned when I searched for info on drying it, finding that freezing is recommended as an alternative.
This morning I picked one stalk, the only one not flowering, brought it in, and trimmed the leaves/small stems off the stalk to freeze. We’ll see what happens, but hey, the same thing has come in handy with onions. Perhaps I’ll do another plant dried, just to see what happens, and let one go to seed – if it can before the frost – to get coriander. I grew coriander once, in my teens, before I’d ever heard of cilantro or been aware anything but the seeds could be eaten. I had no use for it beyond it was an herb and I planted an herb garden. I decided I wasn’t keen on coriander at the time
, based on the smell of the seeds and how the scent clung to my hands.
Anyway, in the future I am more likely to buy herbs already started, since it was sketchy starting them from seed. If I do plant seeds, I’ll toss them in the ground outside, see what happens and not expect much, rather than undergoing what proved to be a devastating transplanting process.
I love the idea of fresh basil, but the thing I want the most is fresh rosemary. That sprouted reluctantly, but did not survive. I’ll eventually just buy some in a pot, cutting to the chase.
