I know the stems are, per a CI taste test, but what about the ferny tips that form when the plant starts to bolt? It's been 95 degrees here all week and everything is bolting but I have a hankering for some cilantro dip....
And The Seeds Better Know as Coriander
Yes, it's funny how they are never referred to as "cilantro seeds."
The roots have exceptional flavor.
but cilantro -is- referred to as coriander leaf. :P
Becky> those tips are the same "consistency" (?) as dill and fennel... so i use em on salmon, potatoes and to top salads.
Now if only there was a use for bolted chinese cabbage. :(
Yes, back many years ago when I first heard of cilantro, long before it's great popularity and widespread availability, it was referred to as coriander leaf or Chinese parsley.
Yep. you really need the rots when trying to produce a good Thai curry paste or Thai Grilled Chicken. Lao cooking uses them as well. The Lao stores around hear carry them with some hefty roots.
I meant "Roots"
Thank you for clarifying, it"s early and my mind was swirling! Thought there might be a new herb I was missing out on!
All of cilantro is edible, including the roots, which are actually sought after for Thai (and some Indian?) applications.
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