Cilantro is the herb that is either loved or hated by a person due to genetic differences among people. It either tastes like soap or it has a fresh citrus flavor that invigorates the taste buds more than umami. I love it, and my husband hates it. I eat salads with cilantro as the main green!
Estimated Picking Dates: July to mid September
*Deluxe share item only
Cleaning/Preparing: Wash cilantro before use, but NOT before storage unless plants are very dirty and wet! Simply rinse in running cold water or swish in a bath of cold water immediately before use. Remove roots, outer leaves that look dry, marred, or bitter, and remove any stems which appear to be tough or brown. Let drip dry in colander or spin in a salad spinner to dry well enough for dressing to stick if you are making a cold salad. If your greens wilt, follow the salad greens washing method to revitalize. (Fill sink or large bowl with very cold or ice water. Soak in very cold water for 20-30 minutes. Shake off extra water or spin until very dry. Refrigerate in a sealed container with towel to continue re-crisping.)
If you want to make sure your herbs are sanitized use the following procedure: Leafy Green Wash
1 cup distilled white vinegar
3 cups water
1-2 t. salt (optional) - enhances anti-bacterial properties
Mix the water and vinegar together in a bowl. Allow your herbs to soak in the bowl for about 2 minutes, then rinse them well. Proceed with standard drying (spin or shake and roll in towel)
Storage: Treat your fresh herbs like a bouquet of flowers or a fresh corsage.
Bouquet Method: Trim ends and place in a glass of cold water. Keep on kitchen counter at room temperature. Change water if it clouds.
Fresh Corsage Method: Wrap in a damp towel and store in a sealed plastic bag or container in the fridge. Refrigerated basil should last about 4 days.
Dry Corsage Method: If you do not anticipate using your basil in the next 4 days, dry the herb by hanging it upside down from a kitchen cabinet handle for about a week or lay it out in a single layer on a paper/towel out of the way for a week. Then seal in the plastic container.
Freeze: Chop or mince and place cilantro into a freezer zip top bag and freeze.
Preparing: Hold bunch of cilantro by stalks and snip leaves with a kitchen shears. Of slice bunch starting a leaf ends working towards stalks on a cutting board with a utility knife. If stalks are too tough for your taste in the recipe you are making, save the stalks for stock broth or pesto.
Featured Recipe: Taco Salad
Other common uses: Cilantro is not just a Latin American flavor. It is also common in Asian and Polynesian cuisine. It also shows up in some African foods. Use to finish a dish including stir fries, soups, curries, and salads. It is a necessary ingredients in spring rolls.
Substitutes: Coriander is the dry seeds of the cilantro plant and have a cilantro like flavor.
*Deluxe share item only
Cleaning/Preparing: Wash cilantro before use, but NOT before storage unless plants are very dirty and wet! Simply rinse in running cold water or swish in a bath of cold water immediately before use. Remove roots, outer leaves that look dry, marred, or bitter, and remove any stems which appear to be tough or brown. Let drip dry in colander or spin in a salad spinner to dry well enough for dressing to stick if you are making a cold salad. If your greens wilt, follow the salad greens washing method to revitalize. (Fill sink or large bowl with very cold or ice water. Soak in very cold water for 20-30 minutes. Shake off extra water or spin until very dry. Refrigerate in a sealed container with towel to continue re-crisping.)
If you want to make sure your herbs are sanitized use the following procedure: Leafy Green Wash
1 cup distilled white vinegar
3 cups water
1-2 t. salt (optional) - enhances anti-bacterial properties
Mix the water and vinegar together in a bowl. Allow your herbs to soak in the bowl for about 2 minutes, then rinse them well. Proceed with standard drying (spin or shake and roll in towel)
Storage: Treat your fresh herbs like a bouquet of flowers or a fresh corsage.
Bouquet Method: Trim ends and place in a glass of cold water. Keep on kitchen counter at room temperature. Change water if it clouds.
Fresh Corsage Method: Wrap in a damp towel and store in a sealed plastic bag or container in the fridge. Refrigerated basil should last about 4 days.
Dry Corsage Method: If you do not anticipate using your basil in the next 4 days, dry the herb by hanging it upside down from a kitchen cabinet handle for about a week or lay it out in a single layer on a paper/towel out of the way for a week. Then seal in the plastic container.
Freeze: Chop or mince and place cilantro into a freezer zip top bag and freeze.
Preparing: Hold bunch of cilantro by stalks and snip leaves with a kitchen shears. Of slice bunch starting a leaf ends working towards stalks on a cutting board with a utility knife. If stalks are too tough for your taste in the recipe you are making, save the stalks for stock broth or pesto.
Featured Recipe: Taco Salad
Other common uses: Cilantro is not just a Latin American flavor. It is also common in Asian and Polynesian cuisine. It also shows up in some African foods. Use to finish a dish including stir fries, soups, curries, and salads. It is a necessary ingredients in spring rolls.
Substitutes: Coriander is the dry seeds of the cilantro plant and have a cilantro like flavor.