Chez Panisse Vegetables by Alice L. Waters

Author:Alice L. Waters
Language: eng
Format: epub
Publisher: HarperCollins

CILANTRO OR CORIANDER

Fresh coriander, Coriandrum sativum—usually called cilantro, sometimes Chinese parsley—is rarely if ever used in the Mediterranean-style cooking we claim as the source of most of our inspiration. But whenever we make something in an Asian or Mexican vein, out come the fresh, strongly-flavored leaves of this rapid-growing annual. Added at the last minute, cilantro gives a clean, fresh edge to a dish, especially in combination with fresh ginger and garlic. Its aroma is particularly ravishing when the plants are flowering, although usually it is the young leaves that are harvested. Coriander seed is often used as a pickling spice and in marinades and court-bouillons.

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