First off…Happy Memorial Day to all of our troops and veterans! I personally appreciate everything and every sacrifice made for us here at home. Thank a Veteran today, and pay your respects to those gone on before us whilst protecting our great country.
I tried something new today with the Cilantro out of my garden. It was quite good. Unfortunately, I used my whole supply of fresh Cilantro for it.
I learned recently – wish I had figured it out before this planting season – that Cilantro will “bolt”. Bolting is when the soil around the plant becomes too hot, and it triggers the plant to “bolt” in an attempt to produce seeds for the next year’s crop before it dies in the Summer heat. I read that once the Cilantro “bolts”, there is no turning back. You can try and slow it down by clipping the flowers, but there really isn’t any way to stop it. The leaves loose their intensity of flavor once the plant flowers, and cease to mature. Therefore, my supply of Cilantro was sadly limited this year.
I have also learned to plant them in succession in the early Spring months. Plant them apart by a couple weeks, and you will have continuous Cilantro during the Spring and Summer months. This I will try next year.
The positive side of “bolting”??? The seeds of the Cilantro plant…are actually Coriander seeds. Did you know that??? I sure as heck didn’t.
Enjoy Cilantro to it’s fullest, like I’m going to with my Coriander seeds I am growing…. *smiles*
See the article I read for this information by clicking here.
Cilantro Dipping Sauce
- 1 garlic clove
- 2 cayenne peppers
- 2 tablespoons of white vinegar
- 2 tablespoons of water
- 1 cup cilantro leaves
- 1/2 cup mayonnaise
Puree all ingredients, except for the mayo, together in a blender. After pureed, stir the mayonnaise in to the Cilantro. Enjoy!
I don’t have a picture of the final dip picture, but it turned out a light green. Very beautiful. Of course, I love the color green. *smiles*