Corriander is actually the seed that cilantro produces after flowering. Were you wondering why our cilantro patch looked a little out of hand with all the flowers, this is why! (Don’t worry, soon there will be a new cilantro patch by the end of the sunflower row) Coriander can be ground up and has a slightly sour taste. It pairs well with apples, beef, chicken, citrus fruit, eggs, ham, lentils, onions, plums, pork, and potatoes. Herbs and spices that pair well include cinnamon, cloves, cumin, garlic, ginger, fennel, and nutmeg. (PSU pairing guide)
Cutting instructions: Corriander should be harvested when the cilantro has since flowered and the seeds appear slightly brown (the image you see for this blog post of coriander is still too green to be harvested). Snip the stem of the cilantro plant and hang upside-down in a paper bag. Store in a cool, dry place and as the seeds ripen they will fall off into the bag. Crush the seeds to use in recipes.
Coriander Vinaigrette Recipe
- 1 1/2 tablespoons crushed coriander seeds
- 6 tablespoons white wine vinegar
- 1 shallot, finely chopped
- 2 garlic cloves, minced
- 1/2 cup chopped cilantro
- 3/4 cup extra-virgin olive oil
- Kosher salt
In a small skillet, toast the coriander seeds until very fragrant, about 2 minutes. Transfer the seeds to a medium bowl and add the vinegar, shallot, garlic, and cilantro. While whisking constantly, slowly drizzle in the oil and whisk until emulsified. Season with salt and pepper. (Original Recipe)
Try using this dressing on chopped veggies from the CSA, like the tomatoes and peppers for a summer salad!