While it may now be coriander growing season there is an alternative to the norm.
Culantro is a perennial 'coriander' with long spikey leaves and seed heads. A bit ouchy to touch and the leaves are not soft like coriander's, but the taste ticks all the coriander junkee's boxes.
Since I've finally got Culantro in production, I'm pleased with myself.
Pictured is a omnipresent Caribbean sauce I made with just the harvested spikey seed heads which you need to keep cutting so that the leaves can come on.
Given the ingredients, what's not to like.
Unlike coriander you can add it while cooking a dish, and this green seasoning is ideal just for that. Very refreshing it is to the palette.
Add it to anything.
It isn't like Chimichurri so don't go using it like a BBQ sauce.
Of course, you can freeze this seasoning for all those times you don't have coriander leaves. Add it just before serving. Goes great in mayonnaise for a salad dressing. Add it to salsas.Use it in marinades...
I'm much enamoured with Thyme and this recipe also delivers that big time.Thyme and celery is a match made in some god's belly.
And Thyme is a primary Caribbean herb.
You can make this seasoning with normal coriander stem bunches -- but its cooking utility will be limited to stirring in at the very end of cooking and the flavour hit from that herb will be lighter.
As for those who are genetically or psychologically opposed to consuming anything coriandery (such peoples do exist!), you have my utmost sympathy.
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