The scent of cilantro didn't impress me a few years ago. I planted it in my garden as a border plant only because I loved the look of its lacy foliage. Funny how a few years can make a huge difference. Aunt Bett always said, 'Look for the magic that hides in plants, look real close and you'll find it." Here's my take on cilantro now; I looked for the magic.
The older I get the more I return to those teachings of my childhood. I grew up with a life centered around plants and it is to plants I am returning. Many years of good health no longer assure me of that longevity that I was so positive I'd forever enjoy when I was twenty something, but a little plant knowledge might be able to contribute to it. It isn't that my health has taken a downward turn, it's just that my body's needs are a little different now that I am older. It happens to the best of us. We wake up with an ache in a new place, or a pain where it wasn't yesterday; hands that are no longer strong, and legs that won't take us nearly as far or as fast.
"We are what we eat", we've been told, so let's start there and take a look at some things we might have been missing. Let's start with cilantro and coriander. Cilantro is the plant; coriander is its seed, Coriandrum sativum.
*It's old, cilantro is. The herb could be found in the famous Hanging Gardens of Babylon over 2,000 years ago.
*Ancient Hebrews used cilantro in their traditional Passover meal.
*The Chinese used it in potions, claiming it could give a body immortal life.
*Coriander, the spice that comes from the dried seeds, shows up as an aphrodisiac in 'Tales of the Arabian Nights' (compiled during the thirteenth century).
*Cilantro, related to both parsley and carrots (though more strongly scented than either), is considered to be one of the first Old World plants in North America, dating back to about 1670, when the British first brought it to Massachusetts.
Cilantro has a history, going back to our earliest ancestors. In our world of favorite flavors, loud scents and huge in-your-face-fancy plants, have we forgotten the health benefits of this mild mannered though slightly stinky little beauty? Let's get serious for a minute:
*Eating cilantro can aid your digestive processes, assisting in the production of digestive enzymes, relieving pain from intestinal gas.
*The herb is rich in
vitamins A, B6, C, E and K and contains other inflammatory-soothing benefits that include the relief of stress, headaches, coughs, nausea and rheumatic pain as well as arthritis.
*Specifically it contains potassium, calcium and iron.
*Cilantro contains an antibacterial compound, dodecenal, that has shown to be a safe natural means of fighting salmonella.
*Cilantro contains good quantities of an alcohol known as
borneol that is capable of destroying viruses and germs that cause colds.
*Regular intake of cilantro helps to reduce bad cholesterol and increases good.
*Studies are being done now and may show that cilantro has the ability to help control blood sugar and fight inflammation.
*The antioxidants found in cilantro help reduce free radical damage from exposure to sunlight. Research shows that daily use of cilantro helps in preventing skin cancer.
So now you know what it can do; how about growing it:
I grew it as a decorative border plant in my garden for years, before I realized its true value. It grows quickly, bolts even more quickly, but the good thing is that it reseeds itself. In a garden it does need some shade during hot summers. Now that I am older (and so much wiser, of course) I've learned it grows much better for me in pots.
Sow seeds thickly in wide shallow pots; when the plants are 3 - 4 inches tall, start trimming the leaves only on one small section of the pot and using them in recipes. Trim again and use often, turning the pot as you trim. By the time you get to the end of the first growth, the second growth spurt will have started where you trimmed the first time. Just start over and it will keep right on growing and bushing. Keep it in mostly sunlight, but if it gets very hot in your climate, it might need a little shade.
Cilantro bolts quickly, so it must be used just as quickly. It loses flavor when dried so it's best used when fresh. You can keep it fresh for a day or two if you treat it like cut flowers, place the cut ends in a glass of water and stick it in the fridge for a couple of days; no longer than that, because it can get wilted and slimy.
salsa
Mexican dishes
sprinkled on salads
pesto
soups
scrambled eggs
The best part is adding it to smoothies. Use small amounts of cilantro along with a bit of parsley and a touch of basil in your favorite green smoothie recipes. They are very concentrated with
antioxidants and you don't have to add a large amount to reap the benefits, so your smoothie's flavor won't be affected.
If you purchase fresh cilantro, look for leaves that are very green, tender, and aromatic. If you can't smell it, you won't be able to taste it either.
Don't forget
coriander, the dried seed of the cilantro. The seeds are like tiny round balls and are used whole or ground as a seasoning in curries, curry powder, pickles, sausages, soups and stews. Coriander is a very good source for potassium.
The older we get, the smarter we need to be. Let's take a closer look at some of those beauties we see growing in our gardens, or some that might be hiding in our kitchen cupboards. A lot of them offer much more than eye candy or a savory scent; it's what's hidden behind those pretty blooms and lacy foliage that we should be most interested in. It isn't that I want to live forever, but I do want to be able to enjoy the life I'm given.
Stay tuned; we'll keep looking for magic.
~*~
Images are courtesy of dave and bonitin and when you click to enlarge them, you'll be taken to their place in ATP's database.
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