Home Farm Herbery

  (Munfordville, Kentucky)
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P.S. About Coriander and Cilantro

My research shows that Coriander has so many benefits that a book can be written on them. It has eleven components of essential oils, six types of acids (including ascorbic acid, better known as vitamin-C), minerals and vitamins, each having a number of beneficial properties.  

 Cineole, one of the 11 components of the essential oils, and linoleic acid, present in coriander, possess anti rheumatic and anti arthritic properties, which are very beneficial for swelling caused due to these two reasons. For others, such as swelling due to malfunctioning of kidney or anemia, it is seen to be effective to some extent, as some of the components help excretion of extra water from the body while.

Coriander has lots of anti oxidants, vitamin-A, vitamin-C and minerals like phosphorus in the essential oils in it which prevents aging of eye, macular degeneration and soothes eyes against stress.  Coriander is good in iron content which directly helps curing anemia and the list goes on and on.

So add Coriander and Cilantro to your culinary efforts and plant some also.

You can get Home Farm Herbery Coriander seeds at

http://www.localharvest.org/coriander-seed-C23730

or ground coriander at

http://www.localharvest.org/coriander-crushed-powder-C23809

Or Cilantro slow bolt seeds at

http://www.localharvest.org/cilantro-coriander-slow-bolt-seeds-C24593

Buy today!

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A Little History of Coriander ©

A Little History of Coriander ©

 

Every year at Home Farm Herbery we plant a new annual crop of Cilantro in order to get our coriander seeds from which we either sell the seeds whole or grind them into coriander powder.  

The seed of the cilantro plant is known as coriander. Although cilantro and coriander come from the same plant, their flavors are very different and cannot be substituted for each other.  Coriander is the dried, ripe fruit of the herb Coriandum sativum. The tannish-brown seeds have a sweetly aromatic flavor which is slightly lemony. A zesty combination of sage and citrus, coriander is actually thought to increase the appetite.

 

Not a lot of people in the USA cook with coriander and Cilantro is used in many Mexican dishes especially salsa.  Coriander is used in lentils, beans, onions, potatoes, hotdogs, chili, sausages, stews and pastries.

 

According to Wikipedia Coriander (Coriandrum sativum), also known as cilantro, Chinese parsley or dhania, is an annual herb in the family Apiaceae. Coriander is native to regions spanning from southern Europe and North Africa to southwestern Asia. It is a soft, hairless plant growing to 50 cm (20 in) tall. The leaves are variable in shape, broadly lobed at the base of the plant, and slender and feathery higher on the flowering stems. The flowers are borne in small umbels, white or very pale pink, asymmetrical, with the petals pointing away from the centre of the umbel longer (5–6 mm) than those pointing towards it (only 1–3 mm long). The fruit is a globular, dry schizocarp 3–5 mm (0.12–0.20 in) in diameter.

 

Most coriander is produced in Morocco, Romania and Egypt, but China and India also offer limited supplies. Moroccan coriander has the boldest appearance, followed by the Egyptian and Indian varieties. Romanian and Chinese coriander is typically darker in appearance than other types.

 

Many people do not know that all parts of the plant are edible, but the fresh leaves and the dried seeds are the parts most traditionally used in cooking. Coriander is common in South Asian, Southeast Asian, Middle Eastern, Central Asian, Mediterranean, Indian, Tex-Mex, Latin American, Portuguese, Chinese, African, and Scandinavian cuisine as well as in spice blends including curry powders, chili powders, garam masala, and berbere. (You can find all of these at our Local Harvest store

 

Coriander's has a long history and it can be traced back for thousands of years. Folklore says it was grown in Persia 3,000 years ago and used to fragrance the hanging gardens of Babylon. There is mention of coriander in the Bible where manna is described as being "like a coriander seed, white" (Exodus 16:31). As civilization spread, so did the popularity and uses of coriander. It has been used as a condiment and as an ingredient in medicines. It is still widely used in tonics and cough medicines in India. The leaves of the plant, cilantro, are also a popular flavoring in many Indian, Latin American, and Southeast Asian dishes.Though used in North American cooking many cooks in this country do not think culinary herbs are not high in many cooks pantry. However, I also think that over the past 10 years and especially with all the cooking channels that is changing.

 

Planting some Cilantro is really easy and you can have a small kitchen garden near your back door in the event you have the room to do so.  Even a 4 foot by 4 foot raised bed will give you room for several different herbs.  For those who have no room then consider small pots of herbs and especially Cilantro.  For those who cook, but have no desire to garden then you can simply go to LocalHarvest.org, search up Home Farm Herbery, click on it and then search Cilantro and you will get a bunch of stuff on it since we sell all the culinary cilantro and coriander one would want included a limited amount of seeds. http://www.localharvest.org/coriander-seed-C23730 

 

However, what would one cook with coriander?  Why not try this Coriander, Barley, Leek Soup

I think you might enjoy the exotic flavors that add pungency and depth to this hearty soup which is delicious all year round but especially on a cold wintery day.

 

This recipe makes 10 servings, the prep time is 15 minutes and the cooking time is 1 hr & 45 min.  Complete time is 2 hrs.

 

Ingredients: 3 c water

1 c uncooked pearl barley

2 tbsp olive oil

2 med. onions, chopped

1 bunch leeks, chopped

1 1/4 lbs ground turkey or chicken

2 ½ qts. Chicken stock

1 ½ c Chinese rice wine

2 ½ tbsp ground coriander

Freshly ground black pepper to taste

Directions:

In a saucepan, bring the 3 cups water to a boil. Stir in the barley. Reduce heat, cover, and simmer 30 minutes.

Heat the olive oil in a stock pot over medium-high heat and sauté the onions and leeks until tender. Mix in the chicken, and cook until heated through. Pour the chicken stock into the pot, and stir in the cooked barley. Reduce heat to low, cover, and cook 1 hour, stirring occasionally.

Mix the rice wine into the soup, and season with coriander. Continue cooking about 10 minutes.

Season with pepper to serve.

You can get Home Farm Herbery Coriander seeds at

http://www.localharvest.org/coriander-seed-C23730

or ground coriander at

http://www.localharvest.org/coriander-crushed-powder-C23809

Or Cilantro slow bolt seeds at

http://www.localharvest.org/cilantro-coriander-slow-bolt-seeds-C24593

Buy today!

 
 
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