Cilantro, which is really coriander seeds grown up, is even richer in vitamins and all good things to aid eyesight and fight against macular degeneration that it is as coriander.
Easy to grow outdoors in summer, it’s best to enjoy before it blossoms, since every part of the stems and leaves are edible and can be used in everything from soups and salads to exotic Mexican and Greek recipes.
It’s been around a long time and grows almost anyplace, either wild or cultivated. There was even some found in King Tut’s tomb. Cilantro is the Spanish word for coriander and indications of it in history can be traced back to Hippocrates in 400BC.
Cilantro, the leaves and stems, are mostly water, with the leaves full of Vitamins A , C and K, more than are in the seeds which are well known for their uses as a spice.
Taste cilantro as lemony or lime-like, but blend it in a salad dressing and it even makes tomatoes taste more delicious if that’s possible.
Easy to make vinaigrette recipe that will keep in the refrigerator for a couple of weeks
CILANTRO DRESSING
Wash about 2 Cups leaves chop, and put in blender with
½ Cup olive oil
2 Tbls. White vinegar
1 glove garlic
Salt and pepper if you like.
½ teaspoon Red pepper flakes
That’s it! Blend a minute or so until smooth. Add up to ½ Cup water if needed to make the blender run smoothly.
Enjoy on a salad of any greens, tomatoes, grated carrots and radishes or any combination of fresh vegetables.
More Recipes from Muriel HERE
