Vegetables Illustrated by Unknown

Author:Unknown
Language: eng
Format: azw3
Publisher: America's Test Kitchen
Published: 2019-03-04T16:00:00+00:00

shopping and storage

Fresh herbs are readily available year-round. Generally, herbs sold in loose bunches are a better bet than those in plastic clamshell packaging, which can be of inconsistent quality and tend to get slimy quickly. Look for fresh herb bunches with perky, vibrantly colored leaves; avoid any bunches with bruised, wilting, or yellowing leaves.

The best way to store delicate fresh herbs—basil, parsley, cilantro, mint, dill, and tarragon—is stems down in water, with the leaves covered by a plastic bag. If using them within a day or two, store them at room temperature. Refrigerating them will prolong their life, but even so, delicate herbs don’t keep well for more than a few days. For herbs with sturdier leaves and woodier stems—oregano, sage, rosemary, thyme, and marjoram—wrap them in damp paper towels, place in a sealed zipper-lock bag, and store in the crisper drawer of the refrigerator for about a week.

vegetable science

Does Cilantro Taste Soapy to You?

There is no herb more divisive among home cooks than cilantro. Some people have a visceral reaction against it, describing the flavor as soapy, or like metallic pennies or moldy shoes! Though some aversion could be cultural, there is also a possible genetic reason. The personal genomics company 23andMe found that variations in a single-nucleotide polymorphism (or SNP, part of our DNA building blocks) are strongly associated with the perception of a soapy taste in cilantro. This SNP lies within a cluster of olfactory genes—and aroma is strongly associated with our perception of taste. Among these olfactory genes is the OR6A2 gene, a receptor that binds many of the compounds associated with cilantro’s unique smell. Still, this SNP shows relatively low heritability, making it an uncommon trait.

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