Coriander stalk?

On Tue, 15 Feb 2011 15:57:35 -0000, "Emrys Davies"
wrote:


Think about how you'd talk about a celery plant. Each branch is a
stalk, the whole thing would be a "bunch".

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On 2011-02-15, Emrys Davies wrote:

Coriander is the European term for cilantro, which is the Mexican term
for the herb. Also, Chinese parsley:

"The leaves are variously referred to as coriander leaves, Chinese
parsley, cilantro (in America, from the Spanish for the plant)."

http://en.wikipedia.org/wiki/Coriander

I've never seen cilantro (I prefer that term, buying and using it
often) roots, though I've seen them called for in Thai recipes. I
don't know where those pics came from, but it's nice to finally see
what a cilantro root looks like. I think the only way you'll ever see
them is to grow your own, as even the most upscale or Asian of mkts do
not sell the root.

nb
 
On 2/15/2011 12:26 PM, sf wrote:
Ah! The poet and scientist of the 18th century, Goethe: root and leaf
division of plants.

--
James Silverton, Potomac
 
On Feb 15, 12:44?pm, notbob wrote:

I took a Thai cooking class last fall and one week we made curry paste
from scratch. Coriander root was one of the hardest things to find but
we eventually scored in little India here in Toronto. Another tough
one to find was raw Turmeric. Who knew it was a root?

Cam
 
In article ,
notbob wrote:


Depends where you shop. A regular poster here says that the roots often
come with the plant at her local market. Of course, that's not *our*
local market. It's a long ways from both of us, in the far southern
hemisphere.

--
Dan Abel
Petaluma, California USA
[email protected]
 
On Tue, 15 Feb 2011 10:10:38 -0800 (PST), Cam
wrote:


Turmeric, which you may find in both its more common orange color as
well as a more play, beige one, is not always available as fresh to
me year-round - at least from my East Asian markets, so I bought some
and stuck it in a pot of dirt.

It grows similarly to ginger, but unlike ginger, which sprouts quite
easily and quickly, turmeric can take a long, long time to get going.
Nevertheless, it is easy to keep a fresh supply around all the time
this way.

Boron
 
In article ,
notbob wrote:


Because I'm anal, obviously. If you had stopped after you posted that
you had never seen the roots for sale, well, that's fine, but when you
post that:

"I think the only way you'll ever see
them is to grow your own, as even the most upscale or Asian of mkts do
not sell the root."

then that's just plain wrong. Some people forget that this is a
worldwide group. My self-appointed job is to remind people of that.

--
Dan Abel
Petaluma, California USA
[email protected]
 
"Dan Abel" wrote in message
news:[email protected]...

I did the curry as per the recipe, except that I only used 400ml of water
rather the recommended 1000ml, but although it was quite nice I will not be
doing it again. Thanks everyone.
 
On 15/02/2011 1:14 PM, Dan Abel wrote:



it depends not only on where you shop, but the day or week. At the
grocery store in town they sometimes have cilantro in hard plastic packs
that have only a small amount of cilantro. Sometimes they have larger
bundles without the hard to penetrate package. Sometimes they have huge
bunches complete with roots. My wife picked on up a few weeks ago. I
was in there today and they don't have it.
 
On 2/15/2011 3:15 PM, Dave Smith wrote:
Yes, it's a tricky business getting cilantro (coriander) with roots even
in Thai and Vietnamese groceries. It's a great pity because one of my
favorite Thai marinades for chicken needs them. You can make do with
stems and leaves but the result is not as good. The local Giant store
never has roots and likes to sell cilantro in plastic boxes at
exorbitant prices. Even when they have bunches of cilantro they tend to
charge about twice as much as some other places (one is MacGruder's, for
local reference.)

--
James Silverton, Potomac
 
On 15/02/2011 4:14 PM, James Silverton wrote:


I have planted cilantro in my garden and it now is is popping up all
over. I have lots of the stuff in the summer, but I tend to want to use
it more in the winter than in the summer. I really hate buying bunches
of herbs. In the summer I have lots of them free for the picking. It is
hard for me to pay as much for something that is flavouring and/or
decoration when they are charging more for the herbs than the charge for
real food.
 
On 2/15/2011 5:57 AM, Emrys Davies wrote:

That's a pretty goofy picture. Most people in the US will use the leafy
section of the coriander and not use the stems. Of course, they may use
it differently in Asia or Europe. I've never heard the amount specified
as single stalks either. It's all so very strange.

We call it Chinese parsley over here. Some people don't much care for
coriander (I don't) so my suggestion is that you add it to taste.
 
Re: [email protected]

Emrys Davies wrote:


Coriander is dried seed. The plant which creates the seed is cilantro. The
root of the plant is also used. I would consider a stem of cilantro to be
the same as a "stalk" with the writer who used that term simply lacking in
descriptive accuracy.

Stems can vary in size and number of leaves. Therefore normally a recipe
would simply tell you how much in spoons or cups of chopped cilantro you
need to use, same as parsley. And FWIW there is no reason you can't use the
stems in most cases where the cilantro is chopped or blended in to a
mixture. .
 
On Feb 15, 6:30?pm, "Nunya Bidnits" wrote:

In the rest of the English-speaking world, it's "coriander" for
both.
The British, for example, didn't bother to borrow the Spanish word
to distinguish the leaf from the seed. We leftpondians call the leaf
cilantro because we started eating it with Mexican food.

Cindy Hamilton
 
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