Coriander has been known and used since ancient times as an aphrodisiac, a medicinal and as a meat preservative. Traces of it have been found in Egyptian tombs, and it has since spread around the world. Today it is known and used in many countries as a seasoning agent and still revered for its medicinal qualities.

GROWING INFORMATION:The spice known as coriander is the seed of Coriandrum sativum and cilantro is the fresh leaf of that same plant, harvested early in its growing phase. It is a hardy annual, meaning that it completes its growing cycle in one year and it can be sown directly in the garden in early spring. I have found that trying to grow coriander/cilantro from potted plants is not very successful. After planting it tends to bolt to seed very quickly when the weather warms up. The best way to get both cilantro and the seeds of coriander, is to set aside an area in your garden and do succession sowings of seeds - starting early in the spring and continuing to mid-June. Coriander does not do well during the hot summer months - so let the last sowing go directly to seed. Then if you really enjoy cilantro, start sowing seeds again in September and do succession sowing until October. If you let seeds ripen and fall, your next year's early crop will be sown for you by Mother Nature.

The plant likes full sun in well-drained, moist and fertile soil.

HOW TO USE CORIANDER/CILANTRO:

Coriander seed: I enjoy the flavor of ground coriander seed in many different types of dishes. It has a sweetness to it with hints of clove, orange and a certain peppery overtone. My suggestion to you is to taste the seed and see what food connections you get. To me it helps to deepend and intensify flavors in meat loaf. I enjoy it as a seasoning for lamb and beef, particularly combined with fresh garlic and maybe dried/fresh fruits in the dish. The whole seeds are used in making many kinds of pickles. Finely cracked coriander adds a very interesting note to bland and smooth dishes, like squash purees and cream soups. A coriander infused sugar syrup is great with fresh peaches, apricots and pears.

Cilantro - leaf of coriander plant: There are people who love the flavor of cilantro and there are those who don't care for it. The ones who don't like it generally describe its flavor as being "soapy" which I find interesting. Cilantro was the hot herb of the 80s as everywhere chefs were finding wonderful new ways to use it. It is perhaps used most frequently in Mexican and Tex-Mex southwestern style cooking. The cookbook author/chef - Mark Miller - calls it the parsley of the southwest. You'll also find it in Puerto Rican cuisine as well as others.

GREEN SALSA

2 green tomatoes (seeded)
1 cucumber, peeled
2 medium green peppers, seeds removed
1/2 medium onion, peeled
1/2 ripe avocado
1/2 green jalapeno pepper - seeded
3 scallions
2 cloves garlic, peeled & put through a press
3 Tbsp minced fresh cilantro leaves
2 Tbsp extra-virgin olive oil
2 Tbsp rice vinegar
Juice from 1/2 of lime
1/4 tsp salt
Optional: Tabasco sauce, to taste

Cut the green tomatoes, cucumber, green peppers, onion and avocado into 1/3" dice, as neatly as possible. Finely mince the jalapeno pepper. Cut the scallions in thin, thin slices. Put the garlic through a garlic press and stir into the diced vegetables. Thoroughly combine them with all the other ingredients in a mixing bowl. Let sit at least 1 hour (up to 4) in the refrigerator before using. This allows the flavors to combine. Strain off some of the excess juice immediately before serving. Taste for salt and add more. If you like it hotter, then add Tabasco.
Plan to use it all up as the cucumbers and avocado do not hold up well beyond a couple of hours.

Serving Suggestions: as a garnish for grilled fish, shrimp and lobster, cold soups, and as a condiment for Quesadillas, etc.. For a quick lunch I like it on top of cottage cheese!!