Cilantro is an acquired taste. Start out with a little and work up.
It is indispensable in Indian cooking and a lot of oriental dishes as well.
Of course, if you think of it as medicine you can choke down anything. ;-))
The taste of a wad of cilantro is actually quite different than eating it in a
dish...
Dan
Re: CS>Cilantro [Re: CS>mercury and heavy metals]
* From: Garnet (view other messages by this author)
* Date: Thu, 25 Nov 2004 05:25:22
Cilantro is the herb, Coriander is the seed. To my knowledge it is the
Cilantro, the green leafy plant and not the seed that chelates mercury.
I can't get enough of the stuff and will eat it by the handfuls on
Tortilla Soup, in Pico de Gallo (chopped onion, tomato, garlic and
jalapeno peppers), with lemon in a pot of rice, on just about any
mexican food. It is also known as Chinese parsely and is one of the
unique flavors of that cuisine. I can't make hot and sour soup without
it.
I have known people who are highly allergic to it though and will become
immediately nauseous if they eat even a tiny leaf.
Happy Turkey Day!
Garnet
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