Re: [CH] cilantro
Suz (socalsuz@earthlink.net)
Fri, 20 Nov 1998 20:02:08 -0800
There was a certain "something" in the best tasting salsas and for years I
couldn't figure out what it was.
Cilantro. Bought a bunch, chopped it up, tossed in my homemade salsa and
that had been the missing ingredient. All those years without .... *sigh*
I have had ZERO luck growing the stuff, but I try year after year. Either
it gets too much sun, not enough sun, or same with water. It starts out
healthy, green, I'm even able to pick a few leaves (very few) and then it
plunges into cilantro hell.
Because of my short-lived cilantro season, I've found how to keep the
supermarket cilantro "trees" fresh for 2-3 weeks. (Why do we have to buy
such a large bunch anyway? anyone??) rinse, wrap in paper towels and put
in a Tupperware veggie container. Works for me.
>> "Cilantro is difficult to grow, because it goes to seed very quickly.
Then
>> after it's picked, it wilts really fast and has a very unpleasant taste
and
>> soapy texture," says Schultz. Cilantro will only hold for three or four
days
>> wrapped in a damp towel. The refrigerator is too dry for the plant; and
if it
>> is soaked in water, slime forms on the leaves.
>
>To keep cilantro fresh: pour water in a small jar or drinking glass
>'till it's about 1/2 full, cut about 1/2 inch off the stem end of the
>bunch, immerse the end of the stems in the water as if it were a bunch
>of flowers in a vase, put it back in the 'frigerator...works for me.