Any meal can be elevated with the addition of a chopped fresh herb. We have enjoyed a bunch of cilantro in our weekly farm box for the past few weeks and I was recently reminded of what a powerhouse herb it is. Cilantro is a known detoxifying herb, due to its ability to “chelate” (a fancy word for remove) heavy metals from the system (such as mercury, aluminum and lead). It is also packed with antioxidants (more concentrated than fruits and vegetables for the most part) and is antibacterial and anti-inflammatory.
All of this and it tastes great too! EXCEPT to some people who belong to the I Hate Cilantro Club. Have you heard of this? Some people taste soap when they taste cilantro and can’t figure out why the rest of us love it. Julia Childs was a soapy cilantro person, so in my book that makes this affliction legit. My apologies to those of you with this issue – we’ll pick another herb in the weeks to come!
For my cilantro lovers, here’s a tasty fresh salsa that includes the peaches that recently appeared at the farmers markets. It’s holding me over until the tomatoes are ready!
Recipe: Peach Cilantro Salsa
- 1 Peach (small dice)
- 2T Cilantro (chopped tiny)
- 1/2 Spring Onion (minced)
- 1 squeeze of Lime (to taste)
- Salt (to taste)
- Optional: 1T Jalapeño (minced)
- Mix it all together.
- A little time in the refrigerator helps the flavors meld together. Good luck waiting that long!
- Serve over tacos, with chips and/or guacamole, on bruschetta — whatever works!
Preparation time: 10 minute(s)
Number of servings (yield): 2
Cilantro is also wonderful blended in a pesto. Or soaked in chilled water with melon for a vitamin water. Or chopped up and used to top meats, beans, salads, humus, Mexican specialities, and Thai soups, to name a few. Cilantro also aids digestion, so chewing a stalk with a few leaves (or pouring hot water over the stalks to make a quick tea) at the end of the meal can do a body good.
So let’s hear it… how many of you are in the I Hate Cilantro Club?
Do they have a club for us Cilantro Lovers?