Using Cilantro, Rosemary in Cooking
Answered by: Yvonne Tremblay
Question from: Tina Worthington
Posted on: March 10, 2005

How to use cilantro in cooking?

Cilantro leaves (also called fresh coriander) are commonly used in Southeast Asian, Chinese, Spanish, Mexican, South African, Central American and East Indian cooking and gives an authentic taste to dishes. The roots are used in Thai cooking. Cilantro has a sage like taste with sharp citrus notes. When it goes to seed, collect as soon as the flowers and seeds become brown -- use for planting, or grind and use as coriander spice.

How to use rosemary in cooking? I really like the smell of rosemary.

Yes, rosemary does have a wonderful aroma and taste! Please see previous posting on rosemary including a recipe for my Rosemary Jelly (http://www.richters.com/show.cgi?page=./QandA/Culinary/20031026-1.html). Visit www.yvonnetremblay.com for a directory of culinary herbs and their uses.

Could I leave the rosemary plant in the kitchen or does it need to be outside?

Most herbs will grow better outside in the summer as they thrive in lots of sunlight. You can move your potted plant outside once the evenings are in the mid-40 degrees Fahrenheit (5 degrees Celsius), or plant in the ground then transfer back to a pot in the fall to winter indoors. (Bring outside in the day and in at night, for the first couple of weeks, to get the plant acclimatized.) Pinch back stems to encourage bushy new growth -- snip about 3 inches (7 cm) from tips and use for cooking or drying. Rosemary needs good drainage. Do not over water or leaves will turn brown. It is still ok if you can feel moisture about 1-inch (2.5 cm) from the surface. Plants in clay pots will need to be watered more often. Clay pots allow the roots to breath. If leaves turn yellow, it could be a sign that the plant is root bound and needs a bigger pot.

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