Oh, lovely green lacy leaves of spring.
Scented like lemons, giving rise to salsa so delightful and fresh, after a long winter of overprocessed, overcooked varieties.
Versatile, yet distinguished. Mild, yet essential. Irreplaceable, yet.....unloved?
Do you know there is an "I Hate Cilantro" web site? Who are these people? Why are they so moved to create a movement?
As a cilantro fan, it is hard to understand. The delicate, underlying brightness adds the "salsa" to salsa. Thrown into an asian noodle dish, it intensifies the identity of all of the ingredients. Used in a marinade, the citrus factor is boosted. Go crazy, throw it in a salad, even make a pesto!
Yet, most often, what I hear it compared to is, gasp, soap! Which of course makes me think of those naughty-mouthed children who were threatened with this punishment in my youth (I never suffered this fate, thank you mom and dad!). So, for all you haters out there, consider a unique feature of this inimitable herb.....chelation!! Apparently, this little powerhouse can be effective at carrying heavy metal accumulations out of your body. Think back to Jeremy Piven, and you get the idea.
And one more reason to fall in love...reseeding!
Last year, I left a few cilantro plants to their own devices after they went to seed (by the way, the seed is also a spice, known as coriander!). After overwintering in my raised beds, lo and behold, the seeds germinated and I have a cilantro forest! Effortless, except for the thinning needed to help it along.
So, put together a little salsa, and work on your relationship together.
Detox Salsa:
1 large can plum tomatoes (for extra flavor, try fire roasted variety)
1 small red onion, minced
juice of 1 lime
1 minced jalapeno (I like to fire-grill mine, pop in freezer, then take out as needed)
handful of cilantro
salt and pepper to taste
Toss all ingredients in a food processor. Process lightly.
Why doesn't mine look like yours?
ReplyDeleteCan you tell by the taste? Maybe the plant was mismarked.
Keep writing.