Hey dude! GREAT INFO! I just moved to Switzerland and found my new asian market and they sell cilantro with the root! Cooking tom kha gai and wanted to see if I could throw in the root this time since planting them flopped, so this was 10/10 🎉
Yes! Growing your own would be the best solution. In the summer though, farmers do seem to have it more at the market. I've asked several grocery stores, and it's not always them that cuts it off, often it is cut off at the farm and then sent to the store.
I didn't know you could use the root. Mine went to seed almost immediately. The seeds are still green and I think you need to let them dry before use? Should I pull my plants now to get the root before it dies or wait for the seeds to turn brown?
Melora Foy you certainly can use the root, it's the heart of thai cooking. As far as your growing questions, I've asked my friend Luke who is much more knowledgeable than me on the subject, and has an amazing thai garden. He said: Coriander is an annual, so you can just leave them and the plant will eventually die, leaving the fully dry coriander seeds for use. However if left to go to seed the root will be very woody. You can still use the fleshy outer coating of the root, but the inside will be to fibrous and the whole thing much less fragrant. Coriander goes to seed so quick, you can get 'slow to bolt' plants now and these are better all round as you get more leaves and the roots stay entirely fleshy longer. In Thailand the whole plant is pulled before the leaves turn thinner and it flowers. So you get a lovely flush of leaves and tender roots all in one.
thenadlad that's a good question. I would let the flowers go to seed and use the seed in cooking as fresh coriander seeds are incredible and something I've really only seen in Thailand (prior to drying). I would be interested to know how fragrant the root is at this point, so perhaps you can let me know!
Yes I plan on collecting the coriander seeds, I've never used fresh coriander seed, I didn't know people did! I will definitely keep you posted on the roots, although I have no reference for what they should taste like.
thenadlad actually my only contact with them was when I was working at a restaurant in Thailand - I can't recall exactly what they were using them in because of language barrier but I believe it was some kind of canapé.
so my plant has the fresh green coriander seeds now. they are amazing. they taste halfway between cilantro leaf and coriander seed with an amazing citrusy note. the texture is like a cooked grain such as quinoa or cous cous
Hey dude! GREAT INFO! I just moved to Switzerland and found my new asian market and they sell cilantro with the root! Cooking tom kha gai and wanted to see if I could throw in the root this time since planting them flopped, so this was 10/10 🎉
I didn’t know how to clean the coriander roots until now. Thank you.
You’re welcome 😊
Man I wish I could find those! I have to grow my own roots if I want any, but on the plus side they're fresh! :D
Yes! Growing your own would be the best solution. In the summer though, farmers do seem to have it more at the market. I've asked several grocery stores, and it's not always them that cuts it off, often it is cut off at the farm and then sent to the store.
the secret too Moo Ping
Does it taste like soap? The leaves do to me and the seeds not. How about the root will i have the same issue like with the leaves?
I didn't know you could use the root. Mine went to seed almost immediately. The seeds are still green and I think you need to let them dry before use? Should I pull my plants now to get the root before it dies or wait for the seeds to turn brown?
Melora Foy you certainly can use the root, it's the heart of thai cooking. As far as your growing questions, I've asked my friend Luke who is much more knowledgeable than me on the subject, and has an amazing thai garden. He said:
Coriander is an annual, so you can just leave them and the plant will eventually die, leaving the fully dry coriander seeds for use. However if left to go to seed the root will be very woody. You can still use the fleshy outer coating of the root, but the inside will be to fibrous and the whole thing much less fragrant. Coriander goes to seed so quick, you can get 'slow to bolt' plants now and these are better all round as you get more leaves and the roots stay entirely fleshy longer. In Thailand the whole plant is pulled before the leaves turn thinner and it flowers. So you get a lovely flush of leaves and tender roots all in one.
As a Thai it still bother me a lot that western supermarket cut coriander root out. Such a waste
Agreed. It’s a tragedy.
If I have a cilantro plant that has already flowered can I still use the roots or will the flavor not be as good?
thenadlad that's a good question. I would let the flowers go to seed and use the seed in cooking as fresh coriander seeds are incredible and something I've really only seen in Thailand (prior to drying). I would be interested to know how fragrant the root is at this point, so perhaps you can let me know!
Yes I plan on collecting the coriander seeds, I've never used fresh coriander seed, I didn't know people did! I will definitely keep you posted on the roots, although I have no reference for what they should taste like.
thenadlad actually my only contact with them was when I was working at a restaurant in Thailand - I can't recall exactly what they were using them in because of language barrier but I believe it was some kind of canapé.
so my plant has the fresh green coriander seeds now. they are amazing. they taste halfway between cilantro leaf and coriander seed with an amazing citrusy note. the texture is like a cooked grain such as quinoa or cous cous
thenadlad fresh coriander seeds are AMAZING. I completely agree.