2017 HERB OF THE YEAR CELEBRATION

Coriandrum sativum, known as both cilantro and coriander, is the 2017 Herb of the Year and lends itself to a soup and salad fiesta.  Gather some friends to celebrate this unique annual herb and enjoy several of these recipes:

SOUPS

Green Gazpacho
4 slices moistened firm, crustless bread
2 cloves garlic
1/4c fresh parsley
1/4c fresh cilantro
4 chopped scallions
1 peeled, seeded, chopped cucumber
1 green pepper, cored, seeded and chopped
1c seedless green grapes, cut in half
1 chopped celery stalk
1/2tsp ground cumin
1/2tsp ground coriander
1/4tsp cayenne
2Tbs fresh lemon juice
1Tbs white-wine vinegar
3/4c plain yogurt
1c chicken stock
            Combine the moistened bread, garlic, parsley and cilantro in food processor and puree until smooth.  Add half of the scallions, cucumbers, green peppers and grapes to the food processor along with all the celery, cumin, coriander, cayenne, lemon juice and vinegar and process until smooth. In a large bowl combine mixture with the yogurt, stock and the other half of the scallions, cucumbers, green peppers and grapes. Season with salt and pepper. Cover and refrigerate until chilled, at least 1 hour or for up to 2 days. Garnish each serving with avocado cubes.

Creamy Avocado Gazpacho
1 peeled, seeded, diced cucumber
1 diced zucchini
1 diced green pepper
1 diced stalk celery
4 thinly sliced scallions
2 halved ripe avocados
2c plain yogurt
Juice of 1 lemon
Juice of 1 lime
1 minced garlic clove
1/4c chopped fresh cilantro
1/4c chopped fresh flat-leaf parsley
1/2c water
            Combine the diced vegetables, scallions, and salt, then allow to sit for 30 minutes. Process the avocados, yogurt, citrus juices, garlic, and herbs until smooth, adding water to make a thick soup. Combine avocado mixture and diced vegetables then chill, covered for up to 24 hours. Serve garnished with fresh cilantro sprigs.

Tortilla Soup
4 medium corn tortillas
1/2tsp garlic salt
1 chopped onion
1 minced garlic clove
2 chopped tomatoes
1 seeded, minced serrano chile
1 chopped yellow pepper
3c chicken broth
2Tbs minced cilantro
            Sprinkle each tortilla with garlic salt, cut each into 6 wedges and place on cookie sheet.  Bake at 400 degrees until crisp, about 8 to 10 minutes.  Combine onion, garlic, tomatoes, chile and pepper in food processor until vegetables are finely chopped.  Sauté vegetables until crisp tender, about 5 minutes, then add broth and simmer until vegetables are tender, about another 5 minutes.  Season with salt and pepper and stir in cilantro.  Serve topped with toasted tortillas.

SALADS 

Mango Chicken Salad
2c cooked chicken breasts
1/3c mayonnaise
5Tbs wine vinegar
2 thinly sliced green onions
1/4c chopped fresh cilantro
1 minced jalapeno
1tsp salt
1/2tsp sugar
1 mango cut into chunks
mixed salad greens
            Combine the mayonnaise, vinegar, onions, cilantro, jalapeno, salt and sugar, then stir the chicken and mango. Divide greens among serving plates and add 2/3 cup chicken salad on each.

Garbanzo Corn Salad
1 bag frozen corn
2Tbs olive oil
2 grilled, peeled and chopped Jalapeno peppers
1 chopped sweet onion
8 chopped tomatillos
1/2c cider vinegar
1 chopped red or green bell pepper
1-16 ounce can Garbanzo Beans
1c chopped cilantro
            Sauté thawed corn in the olive oil for 5 minutes. Add hot pepper, onions, tomatillos and vinegar to corn and simmer for 10 minutes. Remove from heat and add the red bell pepper, garbanzo beans, salt and pepper. Chill at least 4 hours, then add cilantro just before serving.

Jicama Slaw
2Tbs white wine vinegar
1Tbs lime juice
1Tbs olive oil
2c shredded jicama
1 peeled, seeded and shredded cucumber
1/2c shredded carrots
1/2c thinly sliced bell pepper
1 thinly sliced shallot
1/4c chopped cilantro
            Whisk together vinegar, lime juice and olive oil for dressing.  Drain jicama, cucumber and carrots, then combine with bell pepper, shallot and cilantro.  Toss with dressing to coat and allow to set 15 minutes then toss again before serving.

BISCUITS

Mini Coriander Biscuits
2c whole wheat flour
1Tbs baking powder
2tsp ground coriander
2Tbs sesame seeds
2Tbs grated Parmesan cheese
2Tbs snipped chives
¼c cold butter
1c milk
            Combine flour, baking powder, coriander, sesame seeds, Parmesan and chives, and then cut in the butter until the mixture forms a coarse meal.  Stir in the milk until the mixture forms a soft dough and leaves the sides of the bowl. Turn the dough out onto a lightly floured surface, and form it into a log about 1 ½ inches thick. With a sharp knife cut into pieces about 3/4 inch thick. Arrange the pieces on their sides on a lightly greased baking sheet, leaving about an inch between each biscuit. Brush with egg glaze and sprinkle with sesame seeds. Bake at 350 degrees for 20 minutes, or until the biscuits are puffed and light brown. Serve warm.

SWEETS

Coriander Cookies: Cream 1c butter and 1c sugar, then add egg and mix well.  Add 2½c flour, 1Tbs ground coriander seeds and 1tsp baking soda, then 1tsp vanilla. Roll into two logs, wrap & refrigerate overnight.  Slice, sprinkle with sugar and bake at 350 degrees for 10 mins.

Coriander Fruit Dip
1-8 ounces cream cheese
1/4c plain yogurt
2Tbs honey
1/4tsp ground coriander seed
1/4tsp ground cinnamon
1/8tsp ground nutmeg
            Combine all ingredients in a food processor or blender until smooth. Serve chilled as a dip with fruit or add a dollop over a serving of halved red & green grapes.               

“Above all, love each other deeply, because love covers over a multitude of sins.

Offer hospitality to one another without grumbling.”

I Peter 4:8-9

2017 HERB OF THE YEAR

(Coriandrum sativum)

The herb known as both cilantro and coriander has been chosen “Herb of the Year” for 2017 by the International Herb Association. The IHA is a professional trade association providing educational, service and development opportunities for those involved in herbal endeavors. The Herb of the Year is chosen based on being outstanding in at least two of the three major categories: medicinal, culinary, or decorative.

Coriandrum sativum is probably one of the first spices used by mankind, having been known as early as 5000 BC.  An annual of the parsley family, the two parts of this plant are referred to as a different herb and spice.  The herb, cilantro, is the lower leaf with its distinctive fragrance which is sometimes called Chinese parsley and the spice is the sweet and aromatic seed known as coriander.  In addition, the entire plant is edible and many cuisines also use the citrusy tang of the pale flower umbels and the cooked tender roots as a vegetable.  The Hebrews originally used cilantro root as the bitter herb in the symbolic Passover meal.  The unique odor emitted from the leaves and fruit as it grows brought about its botanical name from koris, the Greek word for bedbug which referred not only to the smell but the appearance of the young seed!

If you grow this plant for its popular leaves, you must plant successively to be successful and it doesn’t transplant well, so sow the seed where you want it to grow every 7-10 days to keep a steady supply.  It is a cool weather plant, requiring part shade to full sun and well-drained soil.  Harvest and keep the plant pinched back to restrain it from going to seed too quickly as soon as a couple months after planting.  You can also harvest the entire plant and use the roots in soup.  The leaves should be used fresh or frozen as they lose their distinctive flavor when dried. When the plant “bolts” and starts to flower, the leaves are done.  They become bitter and unusable, but the coriander seeds will mature and can be harvested.  To harvest the seeds, wait until they have turned from green to brown, then dry and store.

Although a fairly recent arrival to the American kitchen, Chinese, Thai and Indonesian cuisines are well known for their use of both cilantro and coriander.  The Chinese call cilantro “fragrant greens” and add it to stir fries and sauces as well as boil the whole plant and eat as a vegetable.  The roots add zest to Thai curries and Indian curry powders use ground coriander seeds.  Cilantro is not native to Latin American cuisine, but now adds its distinctive touch to many dishes as a garnish even if it is not listed as one of the ingredients.

Cilantro is the perfect herb for salsa and adds a fresh flavor to even canned ingredients especially tomatoes, however experiment with a small amount because it does have a strong, unique citrus-y, spicy flavor.  The tender, young leaves are the tastiest and may be also used in chutneys, salads, dips, with beans and in soups in a number of cuisines including Asian, Mexican, Indian, Caribbean, North African and of course Tex-Mex.  Use cilantro flowers in salads or as a garnish.  The leaves and flowers attract beneficial insects especially bees and deter harmful ones with their strong odor but are also high in Vitamin A and C and steeped as a tea are said to have stomach soothing properties.

Coriander seeds are usually coarsely ground or finely powdered before use except in pickling spice mixtures where they are used whole along with dill seed, cinnamon, bay leaf, peppercorns and clove.  The tan-brown seeds have a sweetly aromatic flavor which is slightly lemony and are an integral part of seasoning blends such as curry, marsala and recados as well as used in desserts and sweet pastries.  The flavor of the seeds may be enhanced by a light roasting and should be crushed just when you are ready to use them.   Unlike cilantro, the flavor is rather mild and can be used by the handful rather than just a pinch.  These seeds which symbolize hidden worth are the secret ingredient in apple dishes and chili recipes plus aid digestion, reduce gas and improve the appetite.  They are combined with cardamom, caraway, fennel and/or anise to settle an upset stomach.  Employed by the food industry especially in meat products like sausages and to flavor gin, pickles and liquors such as Chartreuse and Benedictine, the oil from coriander seed is also used to flavor tobacco and make medications more palatable.

HERB TIP
If you're not fond of fresh cilantro,
try sprinkling a little ground coriander
over fresh parsley
equal to the amount of cilantro
called for in a recipe and chop fine.
You will get just a hint of the flavor!

CILANTRO LIME MAYONNAISE

1c mayonnaise
1/4c lime juice
8 sprigs cilantro
1tsp ground chili powder

            Combine all ingredients in a blender and serve with sandwiches.

SPICY HERB BUTTER
4Tbs butter
1/4tsp lemon zest
2Tbs finely chopped cilantro
1/4tsp finely chopped serrano chiles, seeds and membranes removed
1/2tsp ground coriander
1/4tsp finely minced garlic
1/2tsp finely grated ginger root

            Soften the butter, add the remaining ingredients and mix until well. Place on plastic wrap and form a log about 4" long, then freeze until ready to use.  To use: cut ¼” slices and place on fish or chicken during the final few minutes under the broiler or on the barbecue, just long enough for the butter to melt.

HOMEMADE PICKLING SPICE
2Tbs mustard seed
1Tbs whole allspice
2tsp coriander seed
1tsp ginger
1tsp red pepper flakes
2 whole cloves
1 bay leaf, crumbled
1-2” cinnamon stick, crushed

            Combine all ingredients and store in an airtight jar or container.  Use in your favorite pickle recipes.

"Every moving thing that lives shall be food for you.

I have given you all things, even as the green herbs.”

Genesis 9:3

CILANTRO-CORIANDER

(Coriandrum sativum)

Coriandrum sativum is probably one of the first spices used by mankind, having been known as early as 5000 BC.  It is also believed to be one of the first herbs cultivated by the colonists dating back to 1670 in Massachusetts and soon appeared in Latin America where the leaves became most popular.  An annual of the parsley family, the two parts of this plant are referred to as a different herb and spice.  The herb,  cilantro, is the lower leaf with its distinctive fragrance which is sometimes called Chinese parsley and the spice is the sweet and aromatic seed known as coriander.  In addition, the entire plant is edible and many cuisines also use the citrusy tang of the pale flower umbels and the cooked tender roots as a vegetable.  The unique odor emitted from the leaves and fruit as it grows brought about its botanical name from koris, the Greek word for bedbug which referred not only to the smell but the appearance of the young seed!

If you grow this plant for its popular leaves, you must plant successively to be successful and it doesn’t transplant well, so sow the seed where you want it to grow every 7-10 days to keep a steady supply.  It is a cool weather plant, requiring part shade to full sun and well-drained soil.  Harvest and keep the plant pinched back to restrain it from going to seed too quickly as soon as a couple months after planting.  You can also harvest the entire plant and use the roots in soup.  The leaves should be used fresh or frozen as they lose their distinctive flavor when dried. When the plant bolts and starts to flower, the leaves become bitter and unusable, but the coriander seeds will mature and can be harvested.

Cilantro is the perfect herb for salsa and adds a fresh flavor to even canned ingredients especially tomatoes, however experiment with a small amount because it does have a strong, unique flavor that some think tastes like soap.  The tender, young leaves are the tastiest and may be also used in chutneys, salads, dips, with beans and in soups in a number of cuisines including Asian, Mexican, Indian, Caribbean, North African and of course Tex-Mex.  The leaves attract beneficial insects and deter harmful ones with their strong odor but are also high in Vitamin A and C and steeped as a tea are said to have stomach soothing properties. 

Coriander seeds are usually coarsely ground or finely powdered before use except in pickling spice mixtures where they are used whole.  The tan-brown seeds have a sweetly aromatic flavor which is slightly lemony and are an integral part of seasoning blends such as curry, marsala and recados as well as used in desserts and sweet pastries.  The flavor of the seeds may be enhanced by a light roasting.   Unlike cilantro, the flavor is rather mild and can be used by the handful rather than just a pinch.  These seeds which symbolize hidden worth are the secret ingredient in both apple dishes and chili recipes plus aid digestion, reduce gas and improve the appetite.  Employed by the food industry especially in meat products and to flavor liquors such as Chartreuse and Benedictine, the oil from coriander seed is also used to flavor tobacco.

HERB TIP

If you're not fond of fresh cilantro,
try sprinkling a little ground coriander
over fresh parsley
equal to the amount of cilantro
called for in a recipe and chop fine.
You will get a hint of the flavor

without the "soapy" taste!

May is National Salsa Month and May 5^th is Cinco de Mayo, so here are some perfect recipes for celebrating using cilantro and coriander seeds:     

FRESH SALSA 

2c chopped tomatoes                                 

1c chopped peppers
1c chopped onion                            

1 clove garlic, minced
1Tbs vinegar                                     

1 lime, juiced
1Tbs fresh chopped cilantro                      

salt to taste

          Combine all ingredients and refrigerate until ready to serve.

THE BEST CHILI 

1 1/2 pounds hamburger               

1 large onion, chopped
1 bell pepper, seeded and chopped          

3Tbs dried parsley
1Tbs ground chile flakes                

1Tbs ground cumin
2tsp oregano                                               

1 1/2tsp salt
1tsp ground coriander                               

1/2tsp ground black pepper
2 bay leaves                                      

1-28oz can chili beans in sauce
1-28oz can tomato sauce

            Brown hamburger and drain. Add onion and bell pepper and cook 5 minutes. Stir in remaining ingredients. Rinse canned beans and pour into chili with tomato sauce.  Bring to a boil, reduce heat. Simmer at least 15 minutes, the longer the better.  Remove bay leaves before serving.

SPICY CREAM CHEESE 

8oz cream cheese                           

1/4 cup chopped cilantro                                

3Tbs coriander seeds                                 

2Tbs freshly ground black pepper

            Crush coriander seeds with mortar and pestle. Process all ingredients in food processor until just mixed.  Serve with crackers or use to stuff celery stalks.

"Every moving thing that lives shall be food for you.
I have given you all things, even as the green herbs.”  Genesis 9:3