Herbs are flavoring agents and are used to season and alter the flavor and odor of certain foods to make them more palatable. Parts of the plants-leaves, fragrant seeds, fruits, buds, barks, and roots-have been used for this purpose since the beginning of recorded time. Herbs are the part of aromatic plants which posses pleasing odors and tastes.
Many of these plants grow in different parts of the world and have been considered critical in the preparation of foods both in the home and in public eating places of European, Asian and Latin American countries. Since early colonial times it has been the practice in various parts of our country to grow some of these herbs in home gardens. Because of their importance on the preparation of foods in the home, no garden should be considered complete without at least a few of
those most commonly used by that family.
Most of the "savory" herbs can be grown in any section of this country in sufficient quantity for home use. Today, we'll talk about a very popular herb…Cilantro.
Cilantro
This is actually a member of the carrot family, native to Southern Europe and has been cultivated for thousands of years by many different cultures. It has an outstanding flavor in my opinion and has a place in our herb garden every year!
Commonly, the leaves of this annual plant are called cilantro, a Spanish name. In many cultures, cilantro/coriander is regarded as an aphrodisiac. Its crushed seeds--which now primarily come from Morocco and Romania--are today used to flavor gin, liqueurs, chewing gum, and even hotdogs!
Traditionally, they are reputed to combat flatulence. And some Arab women still chew them to ease labor pains. Today, in leaf and seed form, it's used most commonly in the cuisines of Mexican, North African, and Oriental countries.
When you buy fresh cilantro leaves in your supermarket, take them home and wrap them in paper towels before sticking them in a plastic bag--they'll keep for a long time that way.
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Cilantro Pesto
Ingredients:
1 jalapeno pepper, seeded
1/2 cup pine nuts
3 teaspoons garlic, minced
1/2 cup olive oil
3 large bunches cilantro (six, if they are wimpy small)
2 tablespoons Parmesan cheese
1/2 teaspoon sea salt
Procedure:
Combine first 4 ingredients in a blender and purée. Add cilantro and cheese and pulse into a paste. Add a touch more oil if it makes the blending easier. Add sea salt to taste
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Guacamole with Cilantro
Ingredients:
1 large tomato, diced
2 tablespoons finely chopped onion
1 green chile pepper, cored, seeded, and finely chopped
2 tablespoons fresh lime juice
1 ripe Haas avocado, peeled and seeded
1/2 teaspoon cumin seeds, toasted for a few moments in a hot skillet
1/4 cup firmly packed chopped fresh cilantro
Sea Salt to taste
Coarsely ground pepper, to taste
Corn chips
In a bowl, combine the tomatoes, chopped onion, chile pepper and lime juice and set aside.
In a larger bowl, mash avocado with a fork almost smooth. We like ours a little chunky. Add the cumin seeds, fresh cilantro, salt, and pepper.
Add the tomato mixture to the avocado mixture and stir until just blended. Let set at least 15 minutes for the flavors to blend before serving.
Serve with corn chips or as a wonderful cold sauce for grilled meat, chicken or fish.
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Crab and Asparagus Soup with Green Onions and Cilantro
Chefs Anne and David Gingrass
Serves Four
Ingredients:
2 tbsp. Peanut oil
1/2 cup Shallots, peeled and sliced into thin rings
8 oz. Picked Dungeness crab meat
4 cups Chicken stock
1 lb. Asparagus, thick ends removed and cut into 1/8" rounds
2 each Eggs, beaten
2 tbsp. Fish sauce
3 tbsp. Soy sauce
1 tbsp. Corn starch
1 tbsp. Water
White pepper, to taste
3 tbsp. Chopped cilantro
3 tbsp. Chopped green onions (green part only)
1 cup Pea sprouts (available at Asian markets)
Procedure:
Sweat the shallots in the oil over medium heat until translucent. Add the crab meat and asparagus and sauté for two minutes, stirring gently so as not to shred the meat.
Add the chicken stock and bring to a boil. Slowly pour the eggs in while stirring gently.
Combine the corn starch and water in a small bowl and mix thoroughly to make a slurry. Pour into the boiling soup while stirring and cook for five minutes.
Remove from the heat and add the soy sauce, fish sauce and white pepper.
Ladle into warm deep bowls and garnish with the cilantro, green onions, pea sprouts and tempura fried asparagus spears. Serve immediately.
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Fresh Jicama Cilantro Slaw
For the salad:
1 medium Jicama, peeled and sliced
1 small red pepper, stem, seeds and membrane removed and julienned
1 small green pepper, stem seeds and membrane removed and julienned
1 small yellow bell pepper, stem, seeds and membrane removed and julienned
1 small head of red cabbage, julienned thinly
2 yellow corn tortillas, julienned thinly sliced and fried
2 red corn tortillas, julienned thinly sliced and fried
2 blue corn tortillas, julienned thinly sliced and fried
For the dressing:
1/4 cup canola oil
2 cloves garlic, minced
2 shallots, minced
1/2 bunch cilantro leaves
2 tbsp. champagne vinegar
2 limes, juiced
2 tbsp. honey
Sea salt and fresh cracked pepper, to taste
Procedure:
Combine all salad ingredients, except tortillas in a bowl and mix well.
Mix the dressing ingredients and add to salad with tortillas. Toss lightly being careful not to break the tortillas into small pieces. Serve right away
Serves 4.
