On Wed, 02 Jul 2003 23:24:49 +0100, Colin Malsingh
wrote:

On Wed, 02 Jul 2003 13:00:30 GMT, Frogleg wrote:

Best to let cilantro flower and make seeds you can use for later
planting (or in recipes calling for coriander).

I agree with Frogleg's diagnosis.

In addition, though its a shame to lose the leaves, don't feel that
you have to dry the Coriander seeds before you use them. After all,
it's so much easier to buy the dried seeds than p[ick & dry them
yourself....

Instead, try using the seeds whilst they are still green and fresh.
You can add them whole to dishes that you are cooking and you will get
a nice explosion of the "leaf" coriander flavour when you eat them,
instead of the much more muted flavour that seeds add.

As an example, it's a bit like using whole green peppercorns (but less
explosive!).

What an interesting idea. I usually gather the seeds and save for next
planting, but *do* like to cook Thai- and Indian-type dishes, which
would seem to be ideal for this use. And of course, even one 'gone to
seed plant' has bezillions -- plenty to both use AND save. Thanks.