Herbs: About Cilantro

Cilantro is a love it or hate it kind of herb. Its smell is distinct and strong, and if you're not used to it, can be very overpowering. My mom used to tell a story of going to eat in Indian food while visiting some friends in England. Here she is, this little Mississippi woman, sitting on cushions on the floor, about to eat out of a bowl with her fingers. The waiter brings over a dish of diced cilantro and her friend says, "Oh, you'll love this, it makes the dish so-o-o-o good," and then sprinkles a big handful over Mom's food. Mom had a hate-it relationship with cilantro for a long time after that meal. It as the first time she had ever tasted it, and that night, even a little would have been too much.

Fortunately for me and my later Indian, Chinese, and Mexican cooking endeavors, Mom gave cilantro another chance and learned to love it. She started using it (in small doses) to flavor curry and salsa. She got braver and added it to soups, enchiladas, dip. There was no going back.
I plant cilantro every year in my herb garden, usually a couple of plants, but I never have quite enough for a really big batch of salsa or tacos or curry, so I still end up buying a bunch from the grocery store every couple of weeks. They're cheap, usually under $1 per bunch, and keeps well for a few days. And the smell? I think it's heavenly. Others may wonder what's wrong with me. The only time I haven't liked cilantro is between month 4 and 5 of my first pregnancy. I still wanted it, but I just couldn't handle the fragrance. No tacos for me for a few weeks. I made up for it after my daughter was born.

If you are on the love-it side of things with cilantro, you might get started incorporating more of its goodness into your life by making up a big batch of cheese dip, salsa, and fajitas for your next al fresco dining experience. If you end up with more cilantro than you can use, process it in your blender with a little water until it is a fine puree. Use an ice cube tray to freeze it with a bit of oil, then put the cilantro cubes in a plastic bag, seal, and keep frozen until ready to use. Throw them into soup, stew, casserole, dip, whatever, while you're cooking it.

If you just ate a huge helping of tacos last night and you need a break from food involving tortillas, try making Chicken Satay or Lamb Curry with Cauliflower and Double Cilantro or Cilantro Herb Butter to top your grilled fish, chicken, or vegetables.

Since some of you are bound to be cilantro-haters, I acknowledge that curry, salsa, and stir fry can exist without a generous sprinkling of cilantro on top. Just not in my house...