| Cilantro: A Bedbug By Any Other Name Would Smell as Sweet | |
by
Judy Sobeloff, from the August 2004 newsletter
I came to the Co-op's June "Buy Fresh, Buy Local" campaign kick-off event driven by inexplicable longing. I was looking for something big, at least the size of a pumpkin. I wasn't expecting cilantro. But cilantro was expecting me.
First, Kelly Kingsland of Affinity Farm offered me some cilantro pesto. Then I found myself downing cilantro scape dipping sauce from Betta Bunzel of Bunzel Organics.
Mere coincidence? No. "The Palouse is a perfect [climate] for cilantro," Betta said. “Most people plant it by seed in the spring because it's so easy."
Linda Christenson of Pinecrest Organic Gardens concurred. “It’s like a weed in the garden.”
Alas, despite the Palouse being a potentially perfect paradise for cilantro, I learned—gasp—that not everyone likes it. "The world is divided into two very different types of people: those who love cilantro and those hate it," writes Linda Gilbert. Unsure which camp I belonged to, I vowed to find out.
A member of the carrot family, cilantro is native to Southern Europe. Cilantro has been cultivated for thousands of years and is now used all over the world. Cilantro aficionados like Gilbert tend to "tout its citrusy, biting tang, and can't imagine a spicy Mexican salsa without its perky addition."
Crossword puzzle fans, take note. "Cilantro, Chinese parsley, and fresh coriander leaves are different names for the same plant. Cilantro usually refers to the fresh leaves used as an herb, and coriander to the seeds [usually ground up] used as a spice."
Those inclined to the occasional wild substitution, heed the following: "They are quite different in flavor, [and] can not be used as substitutes for one another" (foodreference.com).
Coriander is "believed to be named after 'koris,' the Greek word for 'bedbug,' as it is said they both emitted a similar odor" (gourmetsleuth.com). I wanted to test this claim, but was not sure how. Inhaling deeply, I liked the smell, while Fred said, "I can see why people hate it."
In spite of—or because of?—the smell, cilantro is thought to be an aphrodisiac and to have narcotic qualities when ingested in large amounts.
With all this in mind, we prepared our own Cilantro Extravaganza. My two-and-a-half-year-old liked the cilantro green beans way more than I'd anticipated, stunning me with her repeated calls for more. The marinade, which we ate over tofu, was incredibly good, a flavorful keeper. Fred said of the corn on the cob, "This is the best way I've ever had corn." I liked all the recipes, and therefore declare I like cilantro.
BOB'S FABULOUS YUMMY MARINADE (from More Recipes from a Kitchen Garden)
5 T vegetable oil
1/3 c. packed fresh cilantro with stems
1/4 c. fresh lime juice
1 oz. fresh ginger (about an inch?) cut into 1/4 inch slices
6 large cloves garlic
1-1/2 T ground cumin
1 small jalapeno or other chili (optional)
Combine and blend all ingredients together in a food processor or blender until finely chopped. Use to marinate tofu or meat, as a sauce for noodles or rice, or as a dressing for a green salad.
CILANTRO-CUMIN CORN ON THE COB (adapted from www.spicebarn.com)
1 T hot water
1 T butter
1 handful cilantro
1/4 tsp cumin
1/4 tsp paprika
1/4 tsp salt
1/4 tsp garlic powder
dash ground red pepper
6 ears of corn on the cob
Boil corn for 5 minutes, remove from water. Combine ingredients and brush over hot corn.
FRESH GREEN BEAN SALAD (from www.fabulousfoods.com)
1 lb. fresh green beans, ends trimmed
2-3 T red wine or herb vinegar
3-4 T olive oil
salt and pepper to taste
2 garlic cloves, peeled and minced
1/2 c cilantro, coarsely chopped
Place the beans in enough water to cover and cook for about 10-12 minutes, covered, until the beans are tender but al dente. Remove and place in serving bowl. Whisk together olive oil, vinegar, salt, and pepper. Toss the beans with the cilantro and dressing. Serve warm or at room temperature.
Judy Sobeloff is pleased to live in the perfect growing climate for cilantro.
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