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Coriander ( Click
here for the harvest chart )
For
Rates Click
Here
Coriander is primitive to the Mediterranean and the Orient, and is
related to the parsley family. It’s known for both its seeds
(actually the dried, ripe fruit of the plant) and for its dark
green, lacy leaves. The flavors of the seeds and leaves do not
resemble each other. Mention of coriander seeds was
found in early Sanskrit writings and the seeds themselves have been
discovered in Egyptian tombs dating to 960 b.c. The tiny (1/8-inch),
yellow-tan seeds are lightly ridged. They have a mild fragrance and
have an aromatic flavor akin to a combination of lemon, sage and
caraway. Whole coriander seeds are used in pickling and for special
drinks, such as mulled wine. Ground seeds is used in many baked
goods (particularly Scandinavian), curry blends, soups, etc. Fresh Coriander
leaves, commonly known as cilantro and Chinese parsley have
an extremely pungent (some say fetid) odor and flavor that lends
itself well to highly seasoned food. Though it is claimed to be the
world’s most widely used fresh coriander is definitely an acquired
taste. Choose leaves with an even green color and no sign of
wilting. Store a bunch of coriander, stems down, in a glass of water
with a plastic bag over the leaves. Refrigerate in this manner for
up to a week, changing the water every 2 days. Coriander leaves are
used widely in cuisines of India, Mexico, the Orient and the
Caribbean
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