I also like cilantro, and it has always amused me that it is also called coriander and Chinese parsley. The first time I noticed it in a meal was in the first Szechuan restaurant we ate in, Chuan Yuan, and that was when we lived in Brooklyn. It imparted a slightly soapy taste and it took several years before we realized it was the cilantro. I still love it.
@andyw same plant - two names. I saw cilantro called young coriander when I was in Taiwan and I noticed it when shopping in some Asian and middle eastern markets. We call it cilantro till it goes to seed them suddenly we call it coriander. Weird.
I’m sure there’s some perfectly logical reason for all this but I was never curious enough to actually look it up. Now I think I should.
@spacemart Wikipedia agrees with you in part, but uses the terms sort of interchangeably (look under the entry coriander). I see I am in the 3-21% who perceive the soapiness. That gene might explain my dislike of certain detergents (even though I love cilantro). Very interesting and thank you for making me look it up!
@andyw Hah, my first taste of it was at the very first Vietnamese restaurant I’d ever been to in SF, in the 80s. I said to our friends “They didn’t rinse the soap off of this plate!” And they laughed and told me it was cilantro. I’m one of the 14% of haters.
@spacemart That is very interesting about detergents. My family used Tide for as long as I can remember, so when my wife and I did clothes, that’s what we used. Then at some point (at least 30 years ago) I started having a very, very, low level of nausea or discomfort which I somehow linked to a mild smell. After a bit I decided the smell was from the Tide, so we switched and the nausea disappeared. Now I can smell people’s detergent when walking or riding my bike past their house. Maybe it is the same gene-there is an interesting study there!
@andyw@spacemart Hmm, that IS interesting. I can’t stand scented detergent or (shudder) dryer sheets, and I also dislike a certain synthetic green apple scent that a lot of shampoos have nowadays. Oddly enough I’m a perfume collector but there are many of those that I can’t abide either.
@Kyeh@spacemart I don’t like most perfumes either. We almost never use dryer sheets. We use Alberto VO5 (Normal) for a shampoo and it has no smell that I have noticed. It is usually 99 cents for a bottle, which is nice.
@hchavers@macromeh Rosemary is great on potatoes! Just adding to fried potatoes too. Rosemary plants are very hardy, we have huge plants outside that aren’t bothered by hard freezes or hot sun.
Oregano and thyme also are very easy to grow and the plants grow for many years outside. Thyme does tend to ‘over-grow’ it’s area though…
In my practice, I use a ton of sage and rosemary. I absolutely love the smell. In cooking, I use a lot of basil, rosemary, oregano, and thyme. They’re all useful and wonderful. Kinda difficult to pick just one.
WRT to fresh herbs, i said basil because i do love it, both to grow and eat but, cilantro is what i have in my fridge pretty much 24/7 and use most often because i cook a lot of tex mex/mexican, and it’s also good with asian food.
i also love dill. i actually think dill is more polarizing than cilantro, it seems. even without the whole genetic taste receptor bit.
when it comes to dried herbs, oregano is definitely the winner for me.
bonus herb storage tip nobody asked for: if you treat a bunch of herbs like a bouquet of flowers they’ll last a long time. for parsley, dill, and cilantro just trim the stems, put them in a glass with some water, and store in the fridge, with the produce bag ballooned over top to recreate humidity a la the fridge at the florist. (but for basil, just leave it on the counter in the bag and try to use it as soon as possible.)
For me it was a tough choice between rosemary and basil. We grow both, but the rosemary plant turned into (practically) a rosemary hedge, so it’s the basil that is always the first to run out.
I use rosemary and basil all the time. Another one I like (it a mixture) is herbs de Provence. In the summer I grow rosemary, basil, mint, cilantro, lavender, sage and a few others. It’s harder to grow herbs in the winter here, not enough light.
Tarragon is quite good
@ybmuG exactly what I was coming to say. I’d been experimenting with savory French toasts, and tarragon makes it a million times better.
@simplersimon A little lemon with that might be good as well - goes really well with the tarragon. Think Bearnaise
@simplersimon Dang - now you got me to thinking. Ever add asparagus to it? Artichoke hearts? Those would also be good with the lemon and tarragon.
@ybmuG
Just had a tarragon flavored carbonated beverage. It’s kind of popular in former Soviet states.
/image tarragon soda
@DVDBZN Hmmm, there’s an eastern European deli by us. I’ll have to see if they carry it.
I like several of these-even rosemary. The stuff you list must be from a Fish Named Mary.
Cilantro. BRING ON THE CRITICISM!
@Zeusandhera I love it, but it is polarizing. See below-I was too slow with mine too be the first inline for rebuke.
@Zeusandhera I will dump dry cilantro in with pinto beans and it seems to work somehow. Not much of a fan otherwise, I think.
@Zeusandhera the 86% unite.
@thismyusername @Zeusandhera
Fan of cilantro here
Wtf is roesmary?
@someguynamedmat an herb you put on fish eggs
@someguynamedmat I think she’s the one that had the bayb some years ago.
Dill. Duh.
@llangley crap… and all this time I thought it was Dill Doh!
@chienfou I knew this reply was imminent
@llangley glad to be of service…
WKRP
This:
/image purple haze
@OldCatLady fog it up
@OldCatLady
That looks to me like a rock…
@jst1ofknd @OldCatLady more like a compressed shitload of stones
Alpert
No love for Herb Woodley?
I also like cilantro, and it has always amused me that it is also called coriander and Chinese parsley. The first time I noticed it in a meal was in the first Szechuan restaurant we ate in, Chuan Yuan, and that was when we lived in Brooklyn. It imparted a slightly soapy taste and it took several years before we realized it was the cilantro. I still love it.
@andyw coriander is the seeds. and is totally different tasting
@andyw same plant - two names. I saw cilantro called young coriander when I was in Taiwan and I noticed it when shopping in some Asian and middle eastern markets. We call it cilantro till it goes to seed them suddenly we call it coriander. Weird.
I’m sure there’s some perfectly logical reason for all this but I was never curious enough to actually look it up. Now I think I should.
@spacemart Wikipedia agrees with you in part, but uses the terms sort of interchangeably (look under the entry coriander). I see I am in the 3-21% who perceive the soapiness. That gene might explain my dislike of certain detergents (even though I love cilantro). Very interesting and thank you for making me look it up!
@spacemart that is only true in the US. lots of places outside the US call the leafy herb coriander.
@andyw Hah, my first taste of it was at the very first Vietnamese restaurant I’d ever been to in SF, in the 80s. I said to our friends “They didn’t rinse the soap off of this plate!” And they laughed and told me it was cilantro. I’m one of the 14% of haters.
@spacemart That is very interesting about detergents. My family used Tide for as long as I can remember, so when my wife and I did clothes, that’s what we used. Then at some point (at least 30 years ago) I started having a very, very, low level of nausea or discomfort which I somehow linked to a mild smell. After a bit I decided the smell was from the Tide, so we switched and the nausea disappeared. Now I can smell people’s detergent when walking or riding my bike past their house. Maybe it is the same gene-there is an interesting study there!
@Kyeh I’m sorry you don’t like it, but that does leave more cilantro in the world for me!
@andyw True! Although I’ve gotten so I can tolerate it in Mexican food, but not in Asian dishes.
@andyw @spacemart Hmm, that IS interesting. I can’t stand scented detergent or (shudder) dryer sheets, and I also dislike a certain synthetic green apple scent that a lot of shampoos have nowadays. Oddly enough I’m a perfume collector but there are many of those that I can’t abide either.
@Kyeh @spacemart I don’t like most perfumes either. We almost never use dryer sheets. We use Alberto VO5 (Normal) for a shampoo and it has no smell that I have noticed. It is usually 99 cents for a bottle, which is nice.
Hancock
@ybmuG Then we’ll also have to consider The Love Bug.
Rosemary.
/giphy parsley sage time
/image h.g. wells
The herb is matched to the rest of the dish. Oregano is great with Pasta, Rosemary really enhances steak, and Mint in Tea makes is a good drink.
@hchavers
@hchavers A little fresh rosemary makes potato salad a whole new experience. Also great on roasted cauliflower and lamb.
@hchavers @macromeh Rosemary is great on potatoes! Just adding to fried potatoes too. Rosemary plants are very hardy, we have huge plants outside that aren’t bothered by hard freezes or hot sun.
Oregano and thyme also are very easy to grow and the plants grow for many years outside. Thyme does tend to ‘over-grow’ it’s area though…
or this
@chienfou “”
I only came to this thread to see how long it took for someone to say marijuana. I guess I’m the first (and I’ve never even touched the stuff).
Although I guess the music videos above qualify as references. At least the Tom Petty song.
@jst1ofknd If you’ve never touched it then that explains why you didn’t recognize the Purple Haze bud imaged above.
@Barneybot isn’t a real bot.
Disappointed dill didn’t make the list!
As God as my witness, THIS was the first Herb that popped into my head.
Herb Tarlick
@LaVikinga YES!!! I came back to say THIS!
As God is my witness…I thought turkeys could fly… (but that was Les)
Love, love, love this show!
@LaVikinga @llangley “As God as my witness…I thought turkeys could fly” was actually uttered by Arthur Carlson
3:20 mark
@DrWorm @llangley Thank you for this! First laugh of my morning!
@DrWorm oops, yep. Les was in the parking lot.
In my practice, I use a ton of sage and rosemary. I absolutely love the smell. In cooking, I use a lot of basil, rosemary, oregano, and thyme. They’re all useful and wonderful. Kinda difficult to pick just one.
@Hrairoo I’ve also tossed green rosemary branches on coals to smoke beef before & it really worked out great! (I have a LOT of rosemary).
@daveinwarsh That sounds delicious! I’ll have to try that.
“Roesmary”
Nevermind…
DILL! We love dill. Great with Parm/Regg/Panko on chix breasts, dips, salads, potatoes. Love dill. Easy to grow as well.
They all smell like plants. It’s a crap shoot without a recipe. “Smells like… weird grass. Maybe… different weird grass. Mint. And more weird grass.”
possibly cilantro. a taco is not the same w/o
WRT to fresh herbs, i said basil because i do love it, both to grow and eat but, cilantro is what i have in my fridge pretty much 24/7 and use most often because i cook a lot of tex mex/mexican, and it’s also good with asian food.
i also love dill. i actually think dill is more polarizing than cilantro, it seems. even without the whole genetic taste receptor bit.
when it comes to dried herbs, oregano is definitely the winner for me.
bonus herb storage tip nobody asked for: if you treat a bunch of herbs like a bouquet of flowers they’ll last a long time. for parsley, dill, and cilantro just trim the stems, put them in a glass with some water, and store in the fridge, with the produce bag ballooned over top to recreate humidity a la the fridge at the florist. (but for basil, just leave it on the counter in the bag and try to use it as soon as possible.)
@jerk_nugget I’ve discovered you can do this with romaine lettuce, too! That last skinny inner portion that usually just wilts and goes to waste.
For me it was a tough choice between rosemary and basil. We grow both, but the rosemary plant turned into (practically) a rosemary hedge, so it’s the basil that is always the first to run out.
Where’s the love for Cilantro??!
@larapittmon I am gonna guess the poll creator is one of the 14%.
I use rosemary and basil all the time. Another one I like (it a mixture) is herbs de Provence. In the summer I grow rosemary, basil, mint, cilantro, lavender, sage and a few others. It’s harder to grow herbs in the winter here, not enough light.
Shiso - it’s a Japanese herb sort of similar to basil, but with its own unique flavor. I guess it’s part of the mint family.
@Kyeh Yikes, I didn’t know that would come up so big!
@Kyeh
Not gonna say it, nope, not me.
@therealjrn yeah, I walked right into that one!!
Cumin - a little goes a long way!
@mediocrebot didn’t really ask this q w a straight face, did it?
/youtube don’t bogart that joint my friend
Without a doubt Edelman.