Fresh coriander

"Doug Kanter" <[email hidden]> wrote in message
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"Peter Aitken" <[email hidden]> wrote in message
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"cathyxyz" <[email hidden]> wrote in message
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Doug Kanter wrote:
> "cathyxyz" <[email hidden]> wrote in message
> news:[email hidden]...
>
>>We love fresh coriander, especially the leaves. We have tried to grow
>>our own, but without much success. So we buy it from the supermarket
>>about once a week or so. Problem is, they sell it in rather big
>>bunches, so often it goes "off" after a few days, before I can use it
>>all up. I hate wasting it, so anybody know a good way to keep it fresh
>>in the fridge a bit longer?
>>Cheers
>>Cathy
>
>
> As soon as you get it home, treat it like a bunch of fresh flowers.
> Snip off the bottom 1/2" of stems, or more if some look bruised or
> unhealthy. Stick the bunch in a big glass or vase and put a little
> water in. As with cut flowers, it's always best if any leaves are NOT
> in water, so you may have to break off the lowest leaves. Because the
> stems are green, as opposed to bark-covered like some flowers, they'll
> tend to make the water yukky much faster. Use a clear container so you
> can keep an eye on this. When it reaches that point (looking cloudy),
> don't pour it out without removing the whole bunch first. Otherwise,
> you'll contaminate the greens with water that'll cause rotting up top.
>
> This also works with parsley. I've kept it for up to two weeks this
> way, if I paid attention to the water.
Good idea. I'll try that, thanks.
Cathy

I have had the same problem, coriander going off really quickly. Then I
bought some at the farmer's market and it has lasted a really long time.
This tells me that the supermarket coriander is already rather old when
you buy it.

It's rather depressing when I see how long farmer's market produce lasts
compared with the supermarket stuff. I forgot some farmer's market beet
greens in the back of the fridge for 2 weeks. When I found them they were
every bit as good, if not better, as what I could buy at the supermarket.

Some supermarkets (including mine) have misting nozzles over some produce,
and I really think they misteth too long - the stuff is soaked instead of
just - you know - slightly dampened. That's gotta lead to rot.

I've read articles about the nozzles/hoses when inspected, the inspectors
have found not-so-good bacteria in the hoses and nozzles indicating that
they haven't been kept clean.

Also, and I don't know if it is a myth or not, but that standing water on
vegetables leaches out vitamins. I don't hear this often anymore. But, it
has stuck enough in my mind that when I buy cilantro and parsley, etc. that
has been misted so thoroughly, I move to another area of the produce.

Dean Edell was talking this morning on his radio show about mold on veggies
and fruits -- I would think this would be a consideration, too.

Dee

"cathyxyz" <[email hidden]> wrote in message
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Peter Aitken said:

I have had the same problem, coriander going off really quickly. Then I
bought some at the farmer's market and it has lasted a really long time.
This tells me that the supermarket coriander is already rather old when
you buy it.

It's rather depressing when I see how long farmer's market produce lasts
compared with the supermarket stuff. I forgot some farmer's market beet
greens in the back of the fridge for 2 weeks. When I found them they were
every bit as good, if not better, as what I could buy at the supermarket.

This is also true of which supermarket we buy from. From one in
particular, (Woolies as it is known here), has much, much better quality
fresh veggies, and herbs etc. than some of the other places. I think they
just get supplies from the fresh produce market more regularly and they
are very strict with their "sell by dates". Woolies pulls stuff from the
shelves when they should. This makes a big difference.

Cheers

Cathy

I don't buy produce at the similar store here where I live. The produce is
a "little" cheaper, but not enough, to keep me there in their store, so I
go to another store to buy my produce. It really is a pain to do this.
Dee

"Michael Siemon" <[email hidden]> wrote in message
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In article <[email hidden]>,
"Dee Randall" <[email hidden]> wrote:
...

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Shaun aRe, I've used fresh coriander for many years now, but I am always
at
a loss when I use it to know whether to use the stems, so all these years
I've stood at the sink meditatively pulling off the leaves. Sometimes if
I
use it in a dish where I will be food processing it, I will not be as
meticulous in pulling the leaves off and will process some of the stems
in
(very few), but not all of the stems. What is your way of doing the
leaves/stems?
Thanks,
Dee

There's plenty of flavor in the stems. If you are chopping it fine,
use the stems along with the leaves. Even for garnishes a little
stem is no problem. Southeast Asian cooking tends also to use the
roots (well washed, mashed to a paste or finely minced), e.g. in
Thai soups like Tom Yung Goong. Pity that most markets only have
coriander with the roots trimmed off.

Most of the time when I buy coriander/cilantro at my regular grocery, if I
buy organic they will have the roots left on. I have come to expect that
the roots will be left on and am grumpy when they are not. I haven't done
anything with these roots except I believe the coriander keeps better in a
glass/jar of water. But you have given me some information that I will
maybe use when they are available; i.e., try using a couple of these roots
(or maybe one) finely minced in -- what do you think? -- a Korean box of
hot noodle soup, or just any Asian soup I make from scratch. Husband
doesn't like to eat the fish sauce (which I assume is used in the Thai soup
you mentioned) -- and he's the one who introduced me to asian food 35 years
ago. Go figure.
Dee

Blend it in water, then freeze into ice cubes.

cathyxyz said:

We love fresh coriander, especially the leaves. We have tried to grow

Quoted message said:

our own, but without much success. So we buy it from the supermarket
about once a week or so. Problem is, they sell it in rather big

bunches,

Quoted message said:

so often it goes "off" after a few days, before I can use it all up.

I

Quoted message said:

hate wasting it, so anybody know a good way to keep it fresh in the
fridge a bit longer?
Cheers
Cathy
--
I don't suffer from insanity - I enjoy every minute of it

"Dee Randall" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"cathyxyz" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Peter Aitken said:

I have had the same problem, coriander going off really quickly. Then I
bought some at the farmer's market and it has lasted a really long time.
This tells me that the supermarket coriander is already rather old when
you buy it.

It's rather depressing when I see how long farmer's market produce lasts
compared with the supermarket stuff. I forgot some farmer's market beet
greens in the back of the fridge for 2 weeks. When I found them they
were every bit as good, if not better, as what I could buy at the
supermarket.

This is also true of which supermarket we buy from. From one in
particular, (Woolies as it is known here), has much, much better quality
fresh veggies, and herbs etc. than some of the other places. I think they
just get supplies from the fresh produce market more regularly and they
are very strict with their "sell by dates". Woolies pulls stuff from the
shelves when they should. This makes a big difference.

Cheers

Cathy

I don't buy produce at the similar store here where I live. The produce
is a "little" cheaper, but not enough, to keep me there in their store,
so I go to another store to buy my produce. It really is a pain to do
this.
Dee

For entertainment, have you looked at what Wal Mart sells? I think they
drive over the lettuce and play a game of catch with the fruit before
putting it all on display. :-)

In article <[email hidden]>,
"Dee Randall" <[email hidden]> wrote:

....

Quoted message said:

Most of the time when I buy coriander/cilantro at my regular grocery, if I
buy organic they will have the roots left on. I have come to expect that
the roots will be left on and am grumpy when they are not. I haven't done
anything with these roots except I believe the coriander keeps better in a
glass/jar of water. But you have given me some information that I will
maybe use when they are available; i.e., try using a couple of these roots
(or maybe one) finely minced in -- what do you think? -- a Korean box of
hot noodle soup, or just any Asian soup I make from scratch. Husband
doesn't like to eat the fish sauce (which I assume is used in the Thai soup
you mentioned) -- and he's the one who introduced me to asian food 35 years
ago. Go figure.
Dee

The organic cilantro at Berkeley Bowl has (a small section of) roots,
and that's what I get when I'm over there. I don't know if the root
would be a good addition to Korean soups (no reason why not, I just
don't know if they use it or not), but most any Thai soup or curry
paste can use some. Especially if you make the paste in a mortar and
pestle to get it nicely mashed up. Fish sauce is pretty nasty by
itself, or in large quantity in soups/sauces -- but a little bit is
essentially undetectable except for a certain heightening of flavor.
You might try sneaking in a teaspoon of it, without saying anything.
Anything over a tablespoon, your hubbie would probably guess. :-)

"Dog3" <[email hidden]> wrote in message
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"Shaun aRe" <[email hidden]> wrote in
news:[email hidden]:

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Quoted message said:

Boozshe? Di' sshomeone szhay BOOZSHE?!?!?!? Gimme shum... <Hic!>

',&~}~

Shaun aRe

Ever had a rum plumby? There is a *story* behind that one <evil grin>.
Food is actually part of the story.

Michael

No - pray tell, WTF is it? - The <EG> has my curiosity piqued off da
scale(s) ',;~}~

Cheers!

Shaun aRe

"Dee Randall" <[email hidden]> wrote in message
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"Shaun aRe" <[email hidden]> wrote in message
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Sure! Same problem here, but we get it in HUGE bunches from the Asian
grocer's.

I've had success with drying it slowly - just hang by the stalks

somewhere

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dry until done and put in a sealed container - loses some flavour, but
retains a surprising amount.

Another is, first make sure it is totally dry

Just read this line I typed - want to clarify that I do not mean dehydrated,
I mean still fresh but just zero surface wetness. Cheers ',;~}~

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then chop it very finely,

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put
into a dry tub (leave space too) and freeze. The day after, shake the

tub

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Quoted message said:

vigorously and return to the freezer - it should stay fairly loose this
way
and is every bit as good as fresh for cooking with. Chopping it less
finely
is OK, but it doesn't tend to stay as loose.

<Snip>

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Shaun aRe, I've used fresh coriander for many years now, but I am always

at

Quoted message said:

a loss when I use it to know whether to use the stems, so all these years
I've stood at the sink meditatively pulling off the leaves. Sometimes if

I

Quoted message said:

use it in a dish where I will be food processing it, I will not be as
meticulous in pulling the leaves off and will process some of the stems in
(very few), but not all of the stems. What is your way of doing the
leaves/stems?
Thanks,
Dee

Depends Dee, I'll use the stems (roots well removed) finely chopped up after
removing the leaves, if it's going into something that is going to cook for
a while, reserving the leaves to add later so they retain their fresh
flavour. There's plenty of taste in those stems alright, I've just found
that some of them can be a little tough when partly cooked only. Oh, I will
chop them up fine for a salsa on occasion too, since they appear to me to be
more crisp rather than tough when totally raw.

You could make coriander oil/pesto type affair from just the stems if you
want to - just put into a blender with some oil and whiz it up fine - good
to make dressings with.

Cheers!

Shaun aRe - Weird how some people just cannot eat the stuff at all because
it tastes so different ('dishsoap' is one I've heard?!?) to them, isn't it?

"Michael Siemon" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

There's plenty of flavor in the stems. If you are chopping it fine,
use the stems along with the leaves.

Indeed, but I've found *some* of the stems can be a little tough when partly
cooked, at least with the stuff I've had (different places in England).

Quoted message said:

Even for garnishes a little
stem is no problem. Southeast Asian cooking tends also to use the
roots (well washed, mashed to a paste or finely minced), e.g. in
Thai soups like Tom Yung Goong. Pity that most markets only have
coriander with the roots trimmed off.

Hey - that's a new one to me! Thanks for posting the tip - will have to give
that a try... ',;~}~

Shaun aRe

"Cathyxyz" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Shaun aRe said:

Sure! Same problem here, but we get it in HUGE bunches from the Asian
grocer's.

I've had success with drying it slowly - just hang by the stalks

somewhere

Quoted message said:

dry until done and put in a sealed container - loses some flavour,

but

Quoted message said:

retains a surprising amount.

Another is, first make sure it is totally dry then chop it very

finely, put

Quoted message said:

into a dry tub (leave space too) and freeze. The day after, shake the

tub

Quoted message said:

vigorously and return to the freezer - it should stay fairly loose

this way

Quoted message said:

and is every bit as good as fresh for cooking with. Chopping it less

finely

Quoted message said:

is OK, but it doesn't tend to stay as loose.

Laying it flat on a piece of baking paper, rolling it up and freezing

means

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it turns less soft when it's defrosted, making it more usable raw for
uncooked foods.

Chop it up very finely. Dig out all your ice cube trays, fill each

hole with

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it, packed as tight as you can, add water to each hole until they're

filled

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to the top. Freeze. Empty out all the trays 8quickly* and bag or

place in a

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tub, return to freezer immediately so they don't become wet and all

glue

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together. Convenient sized individual portions - works for lots of

things,

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herbs, garlic, chiles, stock etc.

Chop or mince finely, add some neutral tasting oil, put into a jar

and

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refrigerate (you can do this in a blender if you wish but it will be

more

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green mush like of course) - use the oil in whatever dish you wish to

use

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fresh coriander but it won't substitute for ripped up fresh leaves.

Also

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won't last as long IME as the freezing or drying methods.

Hope TH some!

Shaun aRe

This is one of those print-it-out and stick-on-the-fridge things!!
Thanks a lot Shaun
Cheers
Cathy

You're most welcome Cathy! I just love to experiment, and I'm always hearing
tips from other people - stuff I enjoy has a way of sticking in my mind
easily (stuff I don't enjoy, well, heheheheh...)

Oh, I clarified a point in another post:

" Another is, first make sure it is totally dry"

I *don't* mean dehydrated before chopping and freezing here, I mean fresh
but totally surface dry, so it tends to remain more loose after freezing. I
wouldn't have *never* been able to live with myself had anyone taken it the
wrong way because of my stupidly careless use of language in the
explanation. I would have walked with head bowed in shame for the rest of my
sorry little life! Unforgivable... <sniffle>...

;-(

"then chop it very
finely, put
into a dry tub (leave space too) and freeze. The day after, shake the
tub
vigorously and return to the freezer - it should stay fairly loose
this way
and is every bit as good as fresh for cooking with."

<G!> Cheers!

Shaun aRe
--
I have that exquisite feeling, the feeling that I was born
a thousand years ago, and yet have experienced every *minute* moment of that
thousand years,
as if through the senses of an enchanted child.
This is the source of my love of life, my enjoyment of others, the very seed
of my happiness.

Shaun aRe said:

"Michael Siemon" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

There's plenty of flavor in the stems. If you are chopping it fine,
use the stems along with the leaves.

Indeed, but I've found *some* of the stems can be a little tough when partly
cooked, at least with the stuff I've had (different places in England).

Quoted message said:

Even for garnishes a little
stem is no problem. Southeast Asian cooking tends also to use the
roots (well washed, mashed to a paste or finely minced), e.g. in
Thai soups like Tom Yung Goong. Pity that most markets only have
coriander with the roots trimmed off.

Hey - that's a new one to me! Thanks for posting the tip - will have to give
that a try... ',;~}~

Shaun aRe

I am surprised you didn't know that Shaun 🙂
If you buy fresh coriander here from a proper fruit and veg shop, they
come with the roots and all. Hence my original post where I said
"especially the leaves".

We have quite a few Thai-type recipes that call for the roots. If you
don't have roots, you can easily substitute coriander powder, which is
what we do most often. The roots are very tasty, but are a little harder
to digest if you have a sensitive stomach! Judging by the amount of
chillies you consume, I don't think you will have a problem heh heh heh
heh 🙂

Cathy - ducking away...

--
I don't suffer from insanity - I enjoy every minute of it

Dog3 said:

Years ago my friend Dawn (I'm her oldest's godfather) ....

<snip>

ROFL 🙂 🙂

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Michael <- has a ton more stories like the time Matt and I sat and

watched

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the Gay Pride Parade and got drunk with 2 gay priests

Do tell... better than boring old coriander any day!! 🙂
Cheers
Cathy

In article <[email hidden]>, cathyxyz <[email hidden]>
wrote:

....

Quoted message said:

We have quite a few Thai-type recipes that call for the roots. If you
don't have roots, you can easily substitute coriander powder, which is
what we do most often. The roots are very tasty, but are a little harder
to digest if you have a sensitive stomach! Judging by the amount of
chillies you consume, I don't think you will have a problem heh heh heh
heh 🙂

Coriander powder is from the seeds, and it is quite useful in Asian
spice mixes, curry pastes, etc.; but the flavo[u]r is quite different
from the roots...

Michael Siemon said:

In article <[email hidden]>, cathyxyz <[email hidden]>
wrote:

...

Quoted message said:

We have quite a few Thai-type recipes that call for the roots. If

you

Quoted message said:

Quoted message said:

don't have roots, you can easily substitute coriander powder, which

is

Quoted message said:

Quoted message said:

what we do most often. The roots are very tasty, but are a little

harder

Quoted message said:

Quoted message said:

to digest if you have a sensitive stomach! Judging by the amount

of

Quoted message said:

Quoted message said:

chillies you consume, I don't think you will have a problem heh heh

heh
[quote="Quoted message"]

Quoted message said:

heh 🙂

cathyxyz said:

We love fresh coriander, especially the leaves. We have tried to grow
our own, but without much success. So we buy it from the supermarket
about once a week or so. Problem is, they sell it in rather big bunches,
so often it goes "off" after a few days, before I can use it all up. I
hate wasting it, so anybody know a good way to keep it fresh in the
fridge a bit longer?
Cheers
Cathy

maybe making coriander oil? gently heat some salad-suitable oil, (make
it warmer than tepid but NOT hot), then blender it with the chopped
corainder. in the fridge, it should keep for about 2 weeks. Great for
dressings.

"Dog3" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Shaun aRe" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Quoted message said:

No - pray tell, WTF is it? - The <EG> has my curiosity piqued off da
scale(s) ',;~}~

Cheers!

Shaun aRe

Years ago my friend Dawn (I'm her oldest's godfather) went out to

celebrate

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her breast reduction surgery (she had it done because of backaches etc.
from hauling those 2 enormous things around).

Indeed I've known people who suffered from such...

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We went to Tony's and had an
exquisite meal of Veal in a garlic sauce with baby veggies, soup and

salad.

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We had 3 martinis before dinner, a bottle of wine during dinner and a

glass

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each of 150 year old Grand Marnier for dessert.

We hopped in a cab and went to Cafe Balaban in my old neighborhood for
nightcaps. We had a couple of cocktails and exhibited outrageous

behavior.

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Dawn took her blouse off to show everyone her new chest. The crowd in the
bar egged her on and she wound up topless on top of the bar dancing to the
song "Last Dance."

Heheheh, OooOOOoo!

So how long before she could see again anfter the camera flash blindness?

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Management got a little terse with us. We decided to
finish our drinks and walk back to my place. Dawn was too hammered to
drive home, so she decided to stay with me. Well, I only had a bottle of
white rum in the place, and some plums. We threw in a bottle of rum in

the

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blender along with the plums and some sugar. We poured over crushed ice

and

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called them Rum Plumbys. We woke up in bed the next morning, naked
(nothing happened, I assure you 😉.

So how long did it take you to get over your dissappointment? <EG>

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',;~}~

The rum plumby is good then huh? What kinda plums (sweet/[censored]? Heheh...)?
Brown sugar or white?...

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I went into the kitchen and there was
a skillet on top of the refrigerator with uncooked eggs in it. I have no
idea how it got there.

ET did it.

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Today Dawn has a highly successful career in communications, 2 kids, a
nanny and she's married to another very close friend, Matt. Dawn no longer
drinks but Matt does 😉

Heheheheh, yeah, I can see how she might decide that to be a cautious course
of action...

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Ohhh... Then there was the night at Dressel's Pub when the 4 of us got
together. Dawn and I became drunk and very loud. We were verbally
comparing Matt's and my Steven's penis size and sexual prowess in the

sack.

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We mortified the West County patrons 😉 We embarassed Matt and Steven so
badly, they moved to a table clear across the room from us. Now, aren't
you sorry you asked?

Quite the opposite in fact.

West Country, UK?

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Michael <- has a ton more stories like the time Matt and I sat and watched
the Gay Pride Parade and got drunk with 2 gay priests

I bet THAT was a riot of fun ',;~}~

Cheers Michael - good stories.

Shaun aRe

"cathyxyz" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Shaun aRe said:

"Michael Siemon" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

There's plenty of flavor in the stems. If you are chopping it fine,
use the stems along with the leaves.

Indeed, but I've found *some* of the stems can be a little tough when

partly

Quoted message said:

Quoted message said:

cooked, at least with the stuff I've had (different places in England).

Quoted message said:

Even for garnishes a little
stem is no problem. Southeast Asian cooking tends also to use the
roots (well washed, mashed to a paste or finely minced), e.g. in
Thai soups like Tom Yung Goong. Pity that most markets only have
coriander with the roots trimmed off.

Hey - that's a new one to me! Thanks for posting the tip - will have to

give

Quoted message said:

Quoted message said:

that a try... ',;~}~

Shaun aRe

I am surprised you didn't know that Shaun 🙂

Why? I'm learning constantly, and I know I'll never run out of thing I don't
know, to learn from!

Quoted message said:

If you buy fresh coriander here from a proper fruit and veg shop, they
come with the roots and all. Hence my original post where I said
"especially the leaves".

I'd never seen or heard of them being used, always cut off and discarded -
monkey see monkey do in this case I guess!

Quoted message said:

We have quite a few Thai-type recipes that call for the roots. If you
don't have roots, you can easily substitute coriander powder, which is
what we do most often. The roots are very tasty, but are a little harder
to digest if you have a sensitive stomach! Judging by the amount of
chillies you consume, I don't think you will have a problem heh heh heh
heh 🙂

LMAO! Or rather ChileMAO! - I love the things, but they can wreak havoc with
my innerds, part of which have been known to almost become... outards...

Quoted message said:

Cathy - ducking away...

No need! Why would you duck from giving me a chuckle? Heheheheh...

Cheers!

Shaun aRe

"Cathyxyz" <[email hidden]> wrote in message
news:[email hidden]...
[quote="Quoted message"]

Michael Siemon said:

In article <[email hidden]>, cathyxyz <[email hidden]>
wrote:

...

Quoted message said:

We have quite a few Thai-type recipes that call for the roots. If

Quoted message said:

Quoted message said:

don't have roots, you can easily substitute coriander powder, which

Quoted message said:

Quoted message said:

what we do most often. The roots are very tasty, but are a little

Quoted message said:

Quoted message said:

to digest if you have a sensitive stomach! Judging by the amount

Quoted message said:

Quoted message said:

chillies you consume, I don't think you will have a problem heh heh

Quoted message said:

heh 🙂