What's Cookin' - Coriander/Cilantro

Published May 21, 2008 in The Spectrum & Daily News

By Kathryn van Roosendaal

One of my favorite things about growing herbs is that you can use more of the plant. For instance, if you grow basil you can use the leaves in recipes and then save the richly scented stems for potpourri or flavored oils. With some herbs you can actually use the whole plant: the leaves, stem, roots, seeds and flowers.

Coriander is one of these versatile herbs. The entire plant carries its characteristic pungent scent and taste, just in varying amounts. The ripe seeds have been used for centuries in sausages and curries and can also be used to add flavor to apple pies, biscuits and tomato dishes. The feathery upper leaves and flowers can be dried like dill leaves and used sparingly in fish dishes and salads. The scalloped lower leaves are so popular they have their own name – cilantro – and are used in salsas, sauces, curries and soups. The stems are used on potpourris and flavored vinegars and the roots can be cooked like a vegetable.

How’s that for a useful plant.

Coriander is one herb most people prefer not to grow indoors because of its pungent scent. If you don’t mind the smell all the time, you can keep several pots of this annual with staggered planting times so you always have what you need for recipes.

In our climate coriander grows best if it is seeded in the fall in a protected area outside. It likes rich soil and plenty of sun. Once it’s sprouted, you can pick the leaves anytime you need cilantro for a recipe or harvest all the leaves when you harvest the seeds and freeze them for later use. Let the seeds ripen and turn brown on the plant, then harvest them and store them in a cool, dry place. Dig up the roots in the autumn as you are sowing a new batch of coriander for next year.

Lentil and Coriander Soup

It’s probably getting a bit warm in Southern Utah for this soup now, but save it for autumn. It is warm – both in temperature and taste – and uses the best of coriander’s flavor. You can make it a heartier dish by adding cooked chicken or beef.

1 tablespoon vegetable oil

1 large onion, chopped

4 ounces split red lentils

2 cups tomato juice

1 cup water

salt and pepper, to taste

1 tablespoon ground coriander seeds

1 tablespoon chopped fresh coriander leaves (cilantro)

Heat the oil in a saucepan and sauté the onion for 5 minutes. Add the lentils and sauté for a few more minutes. Stir in the tomato juice, water, salt and pepper and coriander seeds. Bring to a boil, then reduce heat and simmer covered for 20 minutes. Serve hot sprinkled with the cilantro. Serves 4.

Kate’s Salsa

Salsa just wouldn’t be salsa without cilantro, the lower leaves of the coriander plant. You can also use this recipe to make peach-mango salsa by substituting peeled and chopped peaches and mangos for the tomatoes.

3 cups tomatoes, chopped

1/2 cup green onions, minced

1/2 cup bell pepper, chopped

2 to 3 tablespoons fresh lime juice

2 tablespoons chopped fresh cilantro

1 tablespoon Jalapeno pepper, minced, or to taste

1 teaspoon garlic, minced

Combine all ingredients and let stand covered in the fridge at least 2 hours to let the flavors mix. Makes about 4 cups.