Category Archives: Edibles

Celebrate the International Year of Pulses: Eat More Beans!!

beansAs many of you may know, I have given up meat and am pursuing a plant-based diet. Fortunately for me, the United Nations declared 2016 the International Year of Pulses. This means more recipes and more information on how to cook with pulses, which are key to a plant-based diet. One cannot help but eat more beans, chickpeas, lentils, and split peas!

Pulses are a subgroup of legumes, members of the Leguminosae family (commonly known as the pea family), that produce edible seeds. Pulses are harvested for their seed. To use beans as an example, green beans eaten off the vine are legumes but since they are green (not matured or dried) they are considered a vegetable. Let the pods dry on the vine and shell them to release the dry beans/seeds and they are considered a pulse.

Pulses are excellent sources of fiber, protein, iron, and potassium; are gluten and cholesterol free; are low in fat and sodium; and have a low glycemic index. Cheap and easy to find, pulses are sold in grocery stores in cans or bags where canned vegetables and beans or bags of dried beans/lentils and rice are shelved.

Today, I took the “pulse pledge” — I pledged to eat pulses once a week for 10 weeks. As a family we actually do eat them often: my 15-bean stew, refried beans in tacos, hummus, and lentil chili. But taking the pledge will encourage me to try new recipes from the online sources below.Tiger Eye bean

As a gardener, I pledged to myself to grow a pulse this summer. Although I grow green beans every year, I have never grown a “pulse” or I should say I have never grown a shelling bean. I just purchased Tiger Eye from Southern Exposure Seed Exchange in my first round of seed purchases and am continuing to look at other catalogs (see below). Shaped like a kidney bean, Tiger Eye is a beautiful brown mustard color with maroon swirls. It is supposed to taste like a pinto bean but creamier and can be used like a refried bean or in soups and stews. Many of the shelling beans are beautifully colored or marked beans with intriguing names such as Jacob’s Cattle, King of the Early, and Black Turtle. Grow shelling beans like green beans only let the pods dry on the vine. In the fall, probably late October in my Northern Virginia zone 7 garden, when the plant is mature, the leaves are brown, and the pods rattle in the wind, cut the pods off, take the beans out, and store the beans in a dry, cool place.

For 2016, take the pulse pledge and learn to cook beans, lentils, split peas, and chickpeas. Better yet, try growing your own!

Resources for more information on pulses including recipes:

http://www.pulses.org

http://www.pulsepledge.com

http://www.iyp2016.org/

http://www.northernpulse.com

http://www.cookingwithpulses.com/

http://www.pea-lentil.com/

http://www.northernpulse.com/

Cookbooks that can be downloaded:

http://www.northernpulse.com/uploads/resources/885/cookbook-final–2011–for-website-2013.pdf

http://www.northernpulse.com/uploads/resources/904/pulses-the-perfect-food-july-2013.pdf

http://northernpulse.com/uploads/resources/410/cookbook-order.pdf

Sources of shelling beans (nursery seed catalogs):

Fedco Seeds

High Mowing Organic Seeds

Seed Savers Exchange

Southern Exposure Seed Exchange

Vermont Bean Seed Company

You Can Grow That: Parsley

parsleyParsley is one of those easy to grow landscape edibles that adds beauty to your garden and flavor to your cooking. Here in Northern Virginia, parsley can stay green above ground all winter long (I took this photo in January 2016).

I always use parsley fresh, not dried, partly because I have several plants in my garden, year round. Since it is a biennial, I sow seeds every spring to ensure that I have plants. Mine are Italian Gigante from Renee’s Garden  which is a type of flat leaf or Italian parsley, best for culinary purposes. There is a curly leaf type but that is best used as a garnish. Parsley can be grown from seed or can be bought as a small plant from the local nurseries in the spring/summer. Sometimes, if a plant begins to flower before I am able to harvest the leaves, I let it flower and set seed so the seed can drop and germinate next year. I started growing parsley years ago and now have a string of plants just beneath the deck, in a place that gets morning sun and afternoon shade. Parsley likes organic matter, moisture, and morning sun or dappled sun. My plants are in the ground but they also can be grown in containers and window boxes.

To harvest, cut outer, older leaves at the base, leaving the core or inner, younger leaves.  Cut with scissors (don’t pull) and put in a large bowl of water for about 20 minutes (to wash the foliage and drown any bugs). Pat dry and cut the leaves and stems into small pieces with scissors or a knife.

I harvest leaves for my bean stews, roasted vegetables, pierogis, pasta, and salads. I have used leaves for garnish for Thanksgiving and Christmas dinners and on plates of fruit.

Known for vitamin A, C, and K, parsley’s high level of chlorophyll also freshens your breath!

You Can Grow That! is a collaborative effort by gardeners around the world to encourage others to grow something. Click on the logo to read more posts.

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Free Seed Catalogs (With an Emphasis on Veggies and Herbs)

I have updated my website page of free seed catalogs (also listed below). The first list is of companies will mail a free print catalog — just ask! The second list is of companies that list seeds on their website. I grow edibles in Northern Virginia so I tend to collect those catalogs that offer vegetable and herb seeds.

Seed companies that mail free catalogs

Adaptive Seeds http://www.adaptiveseeds.com

Baker Creek Heirloom Seed http://www.rareseeds.com

Botanical Interests http://www.botanicalinterests.com

Burpee http://www.burpee.com

Fedco Seeds http://www.fedcoseeds.com

Harris Seeds http://www.harrisseeds.com

High Mowing Seeds http://www.highmowingseeds.com

Hudson Valley Seed Library http://www.seedlibrary.org

John Scheepers Kitchen Garden Seeds http://www.kitchengardenseeds.com

Johnny’s Selected Seeds http://www.johnnyseeds.com

J.W. Jung Seed http://www.jungseed.com

Kitazawa Seed Company http://www.kitazawaseed.com

Nichols Garden Nursery http://www.nicholsgardennursery.com

Park Seed http://www.parkseed.com

Peaceful Valley Farm and Garden Supply http://www.groworganic.com

R.H. Shumway http://www.rhshumway.com

Seeds of Change http://www.seedsofchange.com

Seed Savers Exchange http://www.seedsavers.org

Seeds from Italy http://www.growitalian.com

Select Seeds/Antique Flowers http://www.selectseeds.com

Southern Exposure Seed Exchange http://www.southernexposure.com

Sow True Seeds http://www.sowtrueseeds.com

Stokes Seeds http://www.stokesseeds.com

Territorial Seed Company http://www.territorialseed.com

Tomato Growers Supply Company http://www.tomatogrowers.com

Totally Tomatoes http://www.totallytomato.com

Urban Farmer http://www.ufseeds.com

Vermont Bean Seed Company http://www.vermontbean.com

Online Seed Companies (companies do not produce print catalog, order from web site).

American Meadows  http://www.americanmeadows.com

Renee’s Garden  http://www.reneesgarden.com

Sample Seeds http://www.sampleseeds.com

Landreth Seed Company http://www.landrethseeds.com

Happy Halloween and Don’t Forget to Save those Pumpkin Seeds!

desktop pumpkinThis past spring I noticed a small gourd-like plant in my garden that I did not plant on purpose. Curious, I left it and watched to see what it would become in the fall. Sure enough it grew to be a small pumpkin, probably from the compost pile or a bird. Not a particularly pretty one, but a unique, homegrown fall decoration for my office. In October, I cut it and put it on my desk next to the glass pumpkin jar, full of candy.

My kids are too old now to carve the large pumpkins for Halloween but last week my daughter had to purchase one to carve in her high school arts class. I did the initial gutting at home and as I pulled out the seeds, I noticed how plump and healthy they looked—too good to throw away. I decided to save a few to plant next year. They won’t produce a pumpkin as large and as fine as my daughter’s pumpkin, no doubt it was a cultivar bred for Halloween, but they will produce some type of a pumpkin that I can bring to work, just like the small one I found in the garden. I don’t know why I never thought of it before but I can grow my own desktop pumpkins just as easily as growing squash or melons in the garden. So I washed and set aside a handful of the seeds and roasted the rest for us to enjoy snacking on that evening.  Next year I will have my own homegrown desktop pumpkins!pumpkin seeds

You Can Grow That: Mrs. Burns Lemon Basil

lemon basilEvery summer I grow Mrs. Burns lemon basil, a lemon scented type of sweet basil. Like all basil plants, Mrs. Burns lemon basil prefers warm weather, full sun, and plenty of moisture. I grow mine from seeds in large pots on the deck and in the vegetable garden. Throughout the summer I harvest the leaves and use them fresh in fruit salad; with seafood, chicken, and vegetable dishes; as garnishes for drinks, desserts, and salad; and in syrups and vinegar dressings. My family particularly likes using the fresh leaves for tilapia and other white fish fillets. We layer a few stems on aluminum foil on a broiler pan, then layer the fish fillets on top, drizzled with butter and chopped scallions or bread crumbs, and broil until the fish is cooked. The leaves turn black, which is fine because you can throw them away before you serve the dish but they leave the fish infused with a unique smoked lemon flavor. We also like to make syrups by boiling 1 cup of sugar, ½ cup water, and about ½ cup of leaves in a small saucepan for a few minutes. After straining out and removing the leaves, we let the syrup cool and then drizzle the sweet lemon liquid over fresh fruit or cold drinks like lemonade and ice tea.

Mrs. Burns lemon basil is an heirloom cultivar of a sweet basil and yes, there really was a Mrs. Burns who introduced the plant in 1939 in New Mexico. This particular cultivar is different than “lemon basil,” the lemon flavor is supposed to be more intense and the leaves are supposed to be larger than lemon basil. Certainly the leaves are lighter, smoother, and more pointed than sweet basil.

In addition to its culinary use, Mrs. Burns lemon basil attracts birds after the plant has flowered and set seeds. I deliberately do not harvest some of my plants to have a stand of tall flower stalks with whorls of seeds by summer’s end. Yellow finches in particular love to eat the seeds off the stalks. Then in October, before the first frost, I cut the stalks and put them upside down in a large paper bag. Later, while watching Downtown Abbey in January, I pull the stalks out of the bag and extract the remaining seeds to plant in May. It’s a full circle but then so is gardening.

You Can Grow That! is a collaborative effort by gardeners around the world to encourage others to grow something. Gardeners usually post articles on their blog on the fourth day of the month (fourth day, four words: #1: You; #2: Can; #3: Grow; #4: That). Click on the logo below to read more posts.

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Cookbooks That Focus on the Harvest Are More Useful to Gardeners: The Renee’s Garden Cookbook

The Renee's Garden CookbookThe more I garden, the more I want to increase my repertoire of vegetable and herb-based recipes. I have plenty of cookbooks that were given to me years ago, but they are of little use to me now. With them, I have to wade through dozens of recipes to find one that highlights fresh chard, kale, or spinach, much less mention rosemary, thyme, or basil, all of which I have in abundance in my Northern Virginia garden. For me, cookbooks that focus on the harvest are more useful to gardeners than ones that focus on the type of course. Because many of my vegetable seeds come from Renee’s Garden, an online seed company in California, recently I learned that owner Renee Shepherd published The Renee’s Garden Cookbook with co-author Fran Raboff, cookbook author and cooking teacher. The Renee’s Garden Cookbook is the third in their collaborative effort; Renee and Fran already published Recipes from a Kitchen Garden and More Recipes from a Kitchen Garden a few years ago. The recipes for these cookbooks come out of a gardener/cook partnership; Renee brings the harvest from her company’s trial gardens to Fran’s kitchen and together they cook and test recipes to make easy dishes for families to enjoy. The recipes are by no means vegetarian dishes but vegetables and herbs are prominent.

I have the most recent cookbook, The Renee’s Garden Cookbook, and I suspect from the sample recipes on the Renee’s Garden web site that the other two books are similar. Unlike traditional cookbooks, Renee and Fran divided the recipes in The Renee’s Garden Cookbook by the main vegetable, salads, and herbs. In the first section, 29 vegetables are highlighted in alphabetical order, each with several recipes and sidebars on growing the plant. The section on salads and salad dressings has both leaf as well as fruit salad recipes with instructions on growing lettuce and Asian greens. The third section covers savory and sweet herbs. Savory herb recipes include herb encrusted lamb chops; Whitney’s tender chicken with pasta, mushrooms, and fresh herb sauce; apple chutney with wine and sweet basil; Thai shrimp soup with lemon grass; and spiced mint vinegar. Sweet herbs are used for desserts such as upper crust pear pie with lemon basil or lemon thyme; yogurt cheese pie scented with lemon geranium; caramel custard cups scented with rose geranium; and lavender jelly to name a few. Your mouth waters and you instinctively add the plants you don’t have to your “garden wish list” (got to get those scented geraniums!). Illustrated by Mimi Osborne who designs the watercolor images on the Renee’s Garden seed packets, the 158-page book has over 300 recipes.  Each copy is $17.95 or $19.05 for a gift box (great holiday present). To order and to view sample recipes and the other cookbooks, visit http://www.reneesgarden.com.

 

Discovering New Plants and Gardening Products at IGC East Trade Show

Last week, I visited IGC East in Baltimore and was impressed with several new gardening products as well as plants. IGC is a trade show where staff from Independent Garden Centers gather to learn and possibly order new plants and products from wholesale vendors to sell at their garden center. They also have the opportunity to attend lectures designed to help them in their nursery business. I attended as press and visited hundreds of vendor booths to see what new items might appear in the garden centers next year.

Medinilla on left and Dolce Vita on the right

Medinilla on left and Dolce Vita on the right

I think the biggest “Wow!” plant was the Medinilla and the double bloom variety called Dolce Vita. Native to the Philippines, these large-leaved plants are grown as houseplants year round or outdoors in the summer here in our Mid-Atlantic area. They have incredibly large pink flowers that last for months. I originally thought “banana” when I first saw them because of their pendulous shape but the spokesperson from Northend Gardens said the two varieties are related to the tibouchina plant, another tropical plant that is commonly sold in the summer here for its purple flowers. A series of Medinilla plants on a rafter with the pink blossoms hanging down would be such an eye catching “Wow!” for customers in a nursery but also in any public area such as restaurant or store.

Succulent Combos

Lil’ Cuties

For me, the second “Wow!” plant was a red-stemmed, green-leaved succulent that I spotted in the Overdevest Nurseries’ booth. This particular plant stood out for me as unique but it was part of their line of “Lil’ Cuties,” arrangements of succulents in small containers. Drought-resistant, these succulent combinations offer a lot of color for minimal effort; perfect for decks and patios.

Overdevest’s new line of “Chick Charms” was cute and would make a nice gift. Chick Charms are hens and chicks in small containers, each with a novelty name. This particular collection of hens and chicks were selected from an evaluation of over 400 varieties of sempervivums; who knew there could be so many!ChickCharms

In the world of edibles, I thought 2 Plant International had an exciting idea: The “Seeds are Easy” line of cleverly designed burlap bags of seeds would entice anyone to start growing herbs or vegetables.

Seeds are Easy

Seeds are Easy

These bags are easy to pick up by the handles, making them a clean, no mess gift–easy to drop into the shopping cart. All one has to do is water and watch the seeds germinate and grow. Perfect for windowsills. Distributed by Bloom Pad North America, there are bags of tea herbs, culinary herbs, and vegetables. They also sell a sprouts glass jar with sprout seeds such as radish, mustard, and alfalfa.

Lake Valley Seed packages of sprouts

Lake Valley Seed packages of sprouts

Speaking of sprouts, Lake Valley Seed has increased their line of sprouts and I love the design of the seed packets. You should be able to find their rack of seed packets in your local garden center – look for alfalfa, broccoli, mung bean, radish, rainbow mix, salad mix, and sandwich mix. My family would be particularly interested in eating the sandwich mix and the salad mix, which I know are easy to grow indoors.

And for the upcoming holidays, gardeners may be interested in the new line of soaps by Garden Voyage Botanicals. These are all natural, shea butter enriched soaps made in the U.S.A. Of particular interest is the Gardener’s soap with cranberry seeds and walnut shell powder and a special Noel holiday line of peppermint, bayberry, and evergreen soaps. I am always looking for a good soap to use after gardening, I hope Santa puts some of these in my stocking this year.

Gardener's, Peppermint, and Lavender soaps

Gardener’s, Peppermint, and Lavender soaps

Flexzilla Garden Hose

Flexzilla Garden Hose

But really Santa, try fitting a Flexzilla garden hose in the stocking this year. I had seen these kink-resistant garden hoses on the P. Allen Smith Facebook page but at IGC East I was able to see a demonstration of the swivel grip connections that make them easy to fit onto the spigot and garden attachment – really ingenious!  Plus these hoses have extreme all weather flexibility making them easy to bend around trees and bushes and are drinking water safe. Flexzilla markets its products in its signature lime green color and its garden hoses come in various lengths. P. Allen Smith introduced the “water colors” collection of blue, green, coral, and brown in 50-feet lengths.  I don’t care if Santa gets me a water colors shade or the lime green — a kink-free hose with swivel grip is a must for every gardener!

Two other new items for veggie gardeners like me: Neptune’s Harvest, a well-known line of organic fertilizers, will introduce a liquid tomato and vegetable fertilizer next year with a 2-4-2 formula. Made with hydrolyzed fish, molasses, seaweed, yucca extract and humic acid, this all natural fertilizer is supposed to repel deer. That’s what I need for those few times I accidentally left the garden gate open only to discover in the morning that my pepper plants have been decapitated.

EarthBox Root & Veg Garden Kit, photo courtesy of EarthBox by Novelty Mfg.

EarthBox Root & Veg Garden Kit, photo courtesy of EarthBox by Novelty Mfg.

The second new item hails from my favorite self-watering system, EarthBox, which will introduce a root and veggie box  in 2016 designed to be deeper for root vegetables. I have several of the original EarthBoxes on my deck that I use specifically for tomatoes and I never have a tomato disease problem so I am most interested in trying the new design for root crops. These boxes are taller than the original EarthBox and square instead of rectangle but with the same tube, screen, fertilizer, and black plastic wrap.

These are just a few highlights from spending a day at IGC East. If you don’t see these items at your independent garden center next year, contact the dealer directly (click on the hyperlink) to locate a local retailer in your area.

In My Virginian Garden: A July Update

I have not posted in a while partly because the garden is in full swing, I am so busy harvesting, and partly because we have been making changes here at the homestead that necessitate me being outside instead of inside at the computer. We had a few trees thinned and one chopped down entirely which has increased the sunlight, putting a few plants in shock, but great for some other plants that needed extra sun. I am now able to extend my front garden where the old crab apple tree was, which will be a fall project. We also had the deck power washed which traumatized the container plants that had to be put out on the lawn for now, including the tomatoes in the earthboxes, and greatly moved the soil around many plants. So I have spent much time moving, tending, nursing, and healing the garden but in the end I will have more light (always needed for edibles) and more garden beds.

Black Beauty Eggplant Flower

Black Beauty Eggplant Flower

So far, I have had great success with melons, cucumbers, beans, tomatoes, peppers, and the herbs of course. The puzzler of the year are the eggplants, which I grew successfully last year in a different place but this year, no fruit. Lots of flowers, and everything else nearby is flowering and fruiting, but no eggplant. I read that they are self fertile and I should brush the flowers with a paintbrush, which I just started to do, but still nothing. These are Black Beauty eggplants so maybe next year I will try a different type. I have about six plants among basil, tomatoes, cucumbers, beans, and squash, with plenty of bees,  and they are the only plants that do not bear fruit.

On the bright side, I am enjoying the Burpee celery plant,’Peppermint Stick’. I would have never grown a celery plant unless Burpee sent it to me but it has turned out to be really easy to grow and very tasty, much more so than what you get in a store. The stalks are more pungent and the leaves are so big they could be used to garnish as well. I am sold, will grow celery from now on!

Burpee Peppermint Stick celery in ground

Burpee Peppermint Stick celery in ground

Burpee Peppermint Stick celery in bowl

Burpee Peppermint Stick celery in bowl

Another success is Renee’s Garden’s Gourmet Tuscan Melon plant. These I started from seed and grew in the large Smart Pots so they could get pampered with the richest soil and plenty of water. I have several melons so far. I have not eaten them yet but just having them is a success for me. We have been fortunate to have had quite a lot of rain in the early summer which I think is responsible for so many melons — it certainly has given me a bumper crop of cucumbers.

Renee's Garden's Gourmet Tuscan Melon

Renee’s Garden’s Gourmet Tuscan Melon

Another surprise was the Jericho lettuce, also from Renee’s Garden. It was partly shaded by a tree limb, which we cut down and since the sunlight has increased, these lettuce plants have been growing and doing well. Lettuce in July is a rare treat, will harvest these soon!

For fun, I planted Proven Winners’ Superbells calibrachoa ‘Holy Moly’, which is a flowering annual, in a large container with Burpee’s ‘Sweet Savour’ pepper. I really like the combination: Holy Moly lends itself to yellows, red and oranges but also plays off blue because it can been seen as an orange color (at first I could not decide if the container should be red, green, or blue). In early summer, the Sweet Savour peppers were yellow, but now at the end of July, the peppers have turned red and orange. They are small, perfect for a container, and although look like hot peppers are actually sweet.

Close Up of Proven Winners' Holy Moly

Close Up of Proven Winners’ Holy Moly

Burpee's Sweet Savour peppers in late July

Burpee’s Sweet Savour peppers in late July

Beans: Easier than Radishes for Encouraging Kids to Garden

bush beans (2)People recommend radishes for encouraging kids to garden but I say BEANS! Beans germinate quickly; are easy to grow; are more visible; are sweeter; and the leaves are not as prickly as radishes. I grow pole beans in the ground and bush beans in containers on the deck and my kids love to pick them as a snack and for dinner.

This year, I am growing ‘Rolande’ bush beans from Renee’s Garden. Bush beans make a pretty “deck” plant, as long as the container has drainage holes, is large enough (mine are 12 inches wide and tall), and is in full sun. Although bush beans do not have to be staked like pole beans, I put a short stick in mine to lift the plant up to better find the beans. This particular type is called “filet” or “haricot vert.” The beans will grow to be very thin, no thicker than a pencil, and about 6 inches long. Because they are thin, they cook quickly. I grew mine from seed indoors in early May but I could have started them outdoors after the last average frost (mid-May in Northern Virginia). By the end of May, when I was sure that night time temperatures were staying in the mid-fifties, I transferred one seedling to one container which had been supplemented with granular vegetable fertilizer. The plant in this photo is quite lush, but it will put all its energy into producing beans quickly (I can already see beans) over a short period of time and then exhaust itself.bush beans in container

My pole beans will produce beans later in the summer, but over a longer period of time. They are a little more work in that I have make sure their tendrils climb up a pole (until they figure it out on their own) and I have to harvest for a longer period of time. Beans should be harvested often, sometimes as often as every other day, in order to encourage more beans. I am growing Renee’s Garden’s ‘Emerite.’ ‘Emerite’ is a filet type, just as thin as ‘Rolande’, but longer, about 7 to 8 inches.  I have learned early on to keep it simple when it comes to beans. I don’t mix varieties in one place; I grow one type in one location so I know when to harvest that particular bean. With the filet type, I harvest when the beans are thin, so I know not to wait for them to “fatten up.”bush beans Fresh beans can be eaten raw or sautéed or steamed with herbs such a parsley, sage, rosemary, thyme, savory, tarragon, or dill. Garlic or onion is good as well as sliced almonds.

 

Simple to Grow Culinary Herb: Cilantro Leaves, Coriander Seeds

cilantroI am a firm believer in “right place, right plant,” but there is also “right time,” which is especially true with edibles. Here in Virginia, Memorial Day Weekend brings down the curtain on Act 1, cool season herbs and vegetables. As the sunny days approach 80 degrees, the cilantro leaves the scene and the tomatoes enter stage right.

I love cilantro and I plant it every spring even though I am the only one in my family who likes it. It is a love it or leave it herb but it is used extensively in Asian, Mexican, Indian, African, Latin American, and Middle Eastern cuisines.

Cilantro, Coriandrum sativum, is a member of the carrot family. Because of its tap root, it is best to sow seeds directly in the garden bed or in a container in late March/early April. Often called Chinese parsley, the leaves do look like parsley but if you rub them you will smell a somewhat citrusy/woodsy scent. Cilantro is a cool weather annual; it will “bolt” or flower as the days get hotter, often in May or June. Mine are in morning sun and afternoon shade which tends to cool them down and delay bolting. I noticed a patch of blooming cilantro at Green Springs Gardens in Alexandria a few weeks ago. The plant sits in full sun in their vegetable garden, topped with tiny white flowers. It’s not bad that it is flowering because the flowers attract beneficial insects and the result are coriander seeds but the flowering causes the leaves to become bitter so they are no longer useful in the kitchen.cilantro flowers

I like to harvest the leaves on a regular basis from April through June for fried rice pad thai, stir fry chicken, salsa, Mexican dishes, and any type of fish or shrimp. The trick is that you have to either add the leaves toward the end of cooking because they cannot take a lot of heat or use the leaves raw. Always use fresh cilantro leaves, don’t dry the leaves.

Last year, I made a point of letting some plants go to seed so I can start to use the seeds in cooking and baking. I simply put the head of tan seeds into a paper bag and let them sit for a few weeks. I then pulled the seeds off the stems and stored them in a glass jar. My first experiment with coriander will be to make cookies. If you have any other ideas/recipes for coriander or cilantro, please send them to me, I am always collecting recipes for herbs.

Coriander Cookies

2 cups flour

1 cup sugar

2 tablespoons ground coriander seeds

3/4  cup soft butter

1 egg beaten

1 teaspoon vanilla

1 tablespoon milk

Mix first 3 ingredients, stir in butter. Mix next 3 ingredients and add to first bowl, roll into 2 inch balls and place on cookie sheet, flatten with a fork. Bake at 400 F for 6-8 minutes, don’t overcook.