mbr@aoa.UUCP (Mark Rosenthal) (10/22/85)
Months ago there was a discussion on the merits of the spice cilantro
(a.k.a. coriander leaves, chinese parsley). Some (myself included) said
it was wonderful. Others said it tastes like soap. I think I now
understand both sides.
When I was in Calif. I could get FRESH cilantro at the local markets
(e.g. the Berkeley Bowl). Its unusual pungent taste added interest to
many dishes. When I got to Mass. I could not find it for quite some time.
Eventually I found that Wilson Farms in Lexington carries it occasionally.
They bring it in from Calif. The first bunch I bought smelled and tasted
right, but I was busy and didn't use it right away. Within about 3 days,
it didn't have much taste at all. What taste there was reminded me vaguely
of (surprise!) soap! The next time I bought some at Wilson Farms I was going
to use it right away. Guess what. It was tasteless/soapy the same day!
So that's the answer. It must be fresh! And you can't be sure of getting
it fresh this far from its source. I wonder if you could grow it around here.
By the way, the above should not be considered a negative statement about
Wilson Farms. They generally have the freshest produce around. I expect it
has more to do with the keeping properties of cilantro.
--
Mark of the Valley of Roses
...!{decvax,linus,ima,ihnp4}!bbncca!aoa!mbrrcd@opus.UUCP (Dick Dunn) (10/24/85)
> Months ago there was a discussion on the merits of the spice cilantro > (a.k.a. coriander leaves, chinese parsley). Some (myself included) said > it was wonderful. Others said it tastes like soap... > ...Eventually I found that Wilson Farms in Lexington carries it occasionally. > They bring it in from Calif. The first bunch I bought smelled and tasted > right, but I was busy and didn't use it right away. Within about 3 days, > it didn't have much taste at all. What taste there was reminded me vaguely > of (surprise!) soap!... > ...So that's the answer. It must be fresh!... Disagree. I have smelled it just about as fresh as it comes, namely before it's even been picked, in one of our herb planters. Friends and I agree that it smells very much like soap, as far as that analogy is valid. (It's soapy along with a variety of other aromas and tastes.) Use the usual criteria for judging fresh herbs--nothing turning yellow or looking bruised or elderly. -- Dick Dunn {hao,ucbvax,allegra}!nbires!rcd (303)444-5710 x3086 ...At last it's the real thing...or close enough to pretend.
seb@mtgzz.UUCP (s.e.badian) (10/25/85)
Cilantro is very easy to grow yourself. Germination is very good and the stuff is about as easy to grow as parsley - anyone who doesn't grow their own parsley doesn't know what they're missing. Store-bought parsley pales by comparison to the home-grown variety. Try it, you'll like it! Get yourself some cilantro seeds and stick them in some potting soil. Cover with a little dirt and keep in a warm place. Doesn't have to be in the sun yet. It's a good idea to cover the pot with some plastic wrap so that the soil says moist (but not soggy, you don't want to drown the little devils). Once the seeds sprout place the pot in a sunny place and let 'em grow. It won't take long for the seeds to sprout, and nearly every seed you plant should come up if you use fresh seeds. You may have to transplant the cilantro to a larger pot after a while, but this may not be necessary if you use a little bit every once in a while. Your little plants should supply you with most of the cilantro you need. If you plan on using lots of it at one time (like 1/4 cup) you'll probably need more plants, since you don't want to strip you plants. The beauty of parsley (chinese or otherwise) is that it keeps on growing back. If anyone is interested, I can post hints to growing other herbs. Sharon Badian ihnp4!mtgzz!seb
mogul@Shasta.ARPA (10/25/85)
I don't know if un-fresh cilantro tastes like soap to some people, but I've always been dismayed at how quickly it turns into a slimy black mess in the fridge. It seems a shame to buy a bunch of cilantro, use 2 Tbs for a recipe, put the rest in the fridge and then throw it away a few days later. I finally found a solution, after staring at my container of frozen chives every time I opened the freezer. Now, when I buy a bunch of cilantro, I clean, rinse, & coarsely chop it, drain the water, and put it in a plastic container in the freezer. If you pack it loosely, you can easily remove tablespoon quantities without thawing, and you don't have to let it thaw before mixing it into a recipe. This doesn't preserve the aesthetic qualities of a fresh cilantro leaf, but who cares when you're making guacamole with it?
zwicky@osu-eddie.UUCP (Elizabeth D. Zwicky) (10/29/85)
Yes, you can grow cilantro in Massachusetts, or at least you can grow it in Ohio, where it is an annual. As far as annuals go, Massachusetts and Ohio are much the same. Unfortunately, using it fresh will not keep your friends who think it tastes like soap from complaining; I find it tastes horribly like soap straight from the plant, and in fact avoid even touching it because I can't stand the scent that rubs off on my hands. My father grows it from seed, partly because he loves it, and partly because rabbits agree with me, so that it will to a small extent shield dill from them. -Elizabeth Zwicky