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Post by spike on Nov 4, 2022 9:29:12 GMT -5
I am on the Love it side!
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Post by september on Nov 4, 2022 9:40:52 GMT -5
Cilantro lover here too. But I keep forgetting to coordinate plant it so it matures later when the tomatoes ripen.
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Post by pepperhead212 on Nov 4, 2022 11:17:59 GMT -5
I guess I don't have to say I'm in the love it section - Mexican and other Hispanic foods, Thai, and Indian, more than any, is what I use it in. Yet, I always thought it was strange that it is also called "Chinese parsley" (though I rarely hear that any more), yet I very rarely see it in Chinese recipes - almost always the SE Asian dishes. And, unfortunately, it just won't grow for me - early bolting, like spinach.
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Post by september on Nov 4, 2022 13:01:56 GMT -5
pepperhead212 , the best cilantro I had was when I let it go to seed and spread as volunteers in the garden. Maybe you could toss out some seed in the fall and let it get started by itself in the extra early spring?
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Post by pepperhead212 on Nov 4, 2022 16:07:37 GMT -5
september I tried that years ago, scratching some seeds into the ground in the fall, and had them come up in the spring, but it bolted when it got hot, as always. I tried countless varieties - or at least, different names, stating "slow bolting", in various ways, but the same thing would happen. I always figured there had to be some varieties that are heat resistant, given all the regions it is used in! Those tropical areas can't all be importing their cilantro from cool areas! I'm thinking it has to do with length of day, like with onions, but I never saw long or short day cilantro!
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Post by september on Nov 4, 2022 21:50:05 GMT -5
pepperhead212 , how about growing it in your hydroponic tubs in the house? Less heat there.
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Post by pepperhead212 on Nov 4, 2022 22:30:30 GMT -5
september I've grown it with different amounts of light - 16 hrs had it grow longest, 14 hrs it bolted a little sooner, and 12 hrs much sooner. Still, since it is available all the time now, really cheap, I use the space in my hydro for other things.
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Post by daylilydude on Nov 5, 2022 16:48:42 GMT -5
Hope y'all don't mind, but I went ahead and added herbs and spices to this post to see where it all goes.
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Post by paulf on Nov 5, 2022 17:44:11 GMT -5
Still the two at the bottom of my list is onions and garlic, okra and brussels sprouts.
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Post by pepperhead212 on Nov 5, 2022 18:05:27 GMT -5
I can't think of any herbs or spices I don't like, even with all those weird herbs I found in the Asian markets. However, I've had a lot of poorly made dishes, that was the result of the combinations of spices, and the way they were used. One thing that turns me off, when it's used in some savory dishes in which it tastes like raw cinnamon is added to the dish, in large amounts.
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Post by Laura_in_FL on Nov 7, 2022 10:22:09 GMT -5
There's a genetic difference between people that causes some people to taste "soap" when they eat cilantro while other folks don't taste "soap" at all. That explains a lot of the "love it or hate it" attitude towards cilantro. brownrexx, it may be that other ingredients in the salsa are masking the "soapy" taste. My hubby loves salsa even if it has some cilantro in it, and he is okay with a bit of cilantro cooked into in some other dishes that have strong flavors besides cilantro. But he hates cilantro straight. And whenever I make any dish that calls for garnishing with cilantro I definitely have to serve the cilantro on the side! EDIT: regarding herbs and spices, I once again have to say that anything that tastes of anise/licorice gets a thumbs down from me (fennel seed, some of the stronger basils, etc.). And bitter flavors in general I only like in small amounts, balanced with other flavors.
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Post by guruofgardens on Apr 22, 2023 10:11:27 GMT -5
spike - I pickle beets also, but rarely eat them. I mostly bring them to dinners and give the pints to friends. Family loves them so I make a slew of jars every year. Veggies I stay away from are kale, okra, regular basil (though I love lemon basil), eggplant, and a few other greens.
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