I've always heard of Coriander and thought it had something to do with Celery Root, but I looked this up:What a delightful post @farm-mom. I confess that I too, absolutely LOVE the smell of sweet Basil, I like my Italian Oregano as well (I had no idea there were so many varieties of oregano, but I can cut the bloom tops of my plants [which helps them bush back out] and use them in salads, raw, which gives a most unUSUAL and delightful flavor)
Coriander (/ˌkɒriˈændər, ˈkɒriændər/ Coriandrum sativum) is an annual herb in the family Apiaceae. It is also known as Chinese parsley, dhania or cilantro
All parts of the plant are edible, but the fresh leaves and the dried seeds (as a spice) are the parts most traditionally used in cooking.
Most people perceive the taste of coriander leaves as a tart, lemon/lime taste, but to nearly a quarter of those surveyed, the leaves taste like dish soap,
linked to a gene which detects some specific aldehydesthat are also used as odorant substances in many soaps and detergents.
Now I highlighted this because in my highschool biology class, the teacher passed out little strips of paper with traces of "Phenolphthalein" (it was at the time the active ingredient in ExLax) about 1/3 of the class (including me) could taste a very bitter, acrid taste, the rest only tasted paper.
Most people thought Ex-Lax tasted like chocolate, but I could never stand it.
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Good morning Jerry, hope all is well. I have oregano also, I just picked a bunch, ran it through the food processor, then froze it in ice trays. It's great to have on hand during the cold months adds so much flavor to my red sauce and it's healthy .
Thanks for that little science lesson, never too old to learn new stuff. I like the smell of coriander and love the cilantro in fresh salsa. Now that the tomatoes are ripening like crazy we are busy making salsa, as well as sauce to freeze and vacuum pack. It's always so busy here at the end of the summer, processing our veggies and herbs, preparing for the winter months.
Hope you are well, thanks for dropping by my friend, always a pleasure.
Hi Robin, I've been eating tomatoes nearly every day, plus having so many in the fridge, on the window ledges, some were beginning to go bad, so I went (twice now) to the trouble of blanching to remove the peels, (but without actually cooking them) dicing them roughly and freezing.
I've got two bags in my freezer, plus some cilantro (from the store) basil (from here) and celery (from the store) It is a lot of work for one person.
Good for you man, believe me I know it's a lot of work to process all the garden goodies but so worth the effort.
❤️