While decluttering my bookcase I discovered a hidden gem: Parragon Books’ “100 Best Health Foods.”
This book takes an interesting, in-depth look at 100 amazing foods and discusses their healthy properties. That said, Parragon does not bother to go into any sort of detail as to which seasons the foods are from or where they are from, which is great… as the publisher is in the UK and I am not.
Also the recipes in this book are not necessarily for the busy on-the-go people or they don’t really make the healthy food the stand out in the completed dish.
My plan… I’m going to tackle these 100 health foods relative to their seasonality in my area (some are never seasonable here… but I will follow their seasons in the location in which they are grown) and find simple easy recipes that showcase the foods. Which could be great for amazing foods like plums… but not so great for anchovies…
Cilantro/Coriander is a different plant Mexican Cilantro (culantro) and it has a less volatile oil and weaker smell. Certian human genetic deviations only allow some eaters to experience an unpleasant soapy taste. Sorry if that’s you, I love cilantro.
The leaves have a bright citrus taste and the seeds have a nutty, orange taste.
Cilantro is full of antioxidants more so in the leaves than in the seeds. The leaves also have a high antibacterial quality. Both of these features could be why cilantro is popular in guacamole… potentially slowing down the oxidation of the avocado I would imagine.
Coriander seeds can be used as a diuretic and a digestive aid.
Studies have shown possibilities for treatments of diabetes and cholesterol.
*It should also be mentioned that I have lost my ability to spell.*
I keep both leaves and seeds on stock in my kitchen at all times. It is my goal to have at least one cilantro plant next year in my garden. We shall see if that takes place, it all depends on my soil’s ability to grow.