I put it in salsa, soups, salads, or as a fresh topping for most dish. Everything is better with Cilantro. It is the first thing I buy when at the grocery store. The first time I tasted it was as a child in an Easter Scrambled eggs dish with tomato, onions at a family brunch and had no idea what it was so for many years of my life I was hunted for that flavor.
Only figured out what it was the special flavor when I had a taco and salsa in Mexico, I was thrilled. Since then, Any food I have is so much better when that herb is added like fresh salsa which I often make and everyone loves it. I have grown it also but eat it up too quickly which is why I resort to buying it as well.
My best friend and also my husband hated the taste at first and now my husband loves it and my friend still hates it, she says it tastes like something rotten. As pesto is my favorite way to eat it now. Can't stand the stuff. Tastes Strongly of soap to me and unfortunately, there's often no way to tell if it's cilantro or parsley in a dish parsley is also strong tasting to me, but not quite as bad and since it's become a new, 'designer' herb, it's in so many dishes now.
Cilantro has never tasted like soap to me. I love it! I've grown it for many years and it always tastes the same -- delicious! Having said that however, my husband and some of my friends refuse to eat it, because they say it tastes like soap to them every time they try it. My point is -- it can't be the cilantro itself that tastes like soap, but rather it's something in some peoples' taste buds that causes the issue.
It's the herb that add that buzz to salsa, chicken, spicy food, etc! Thankfully, my neigbour has now become a fan on cilantro! Yum, Yum, YUM! When I 1st discovered the cilantro plant it was used in a fresh salsa.
Can anyone explain is phenomenon? I've never thought of the flavor of cilantro as soap-like. I do however know I hate the taste and will taste the smallest of portions Will pay attention to the soap like taste idea the next time I'm exposed!
Cilantro signals Mexican food or Asian food to me! Fresh and flavorful! Living in Arizona we enjoy this wonderful herb often! In cooking at home, I always have a fresh supply handy or am always growing in my garden. My sandy loam garden in N England has self seeded its cilantro for years which have tended to be spindly single stem plants that bolt early.
Pleasantly surprised that this year I have several tall bushy plants with several strong stems around 10mm diameter. As a Hispanic we use cilantro a lot. My mother would use it a lot growing up. I never thought it tasted like soap up until I planted my own. I have a nice bunch growing and I tried it and it tasted like soap. I am sad cause I want to use it in my food. Have you tried cilantro from the store recently?
It could be that your taste buds have changed! Perhaps try seeds of a different variety from a different source. I live in Arlington Texas and I planted it in half a whiskey barrel with several other herbs.
I planted at end of March and my plant is about 3 feet tall now. I LOVE cilantro Cilantro does taste like soap to me. I thought it may have been because I used too much until I read this article. Cilantro tastes terrible to me. I always hated Mexican food because it tasted bad, then I found out that it was just the herb I didn't like. Thank you.
Hi Grammy. Several recipes for compost tea were posted on April 15, No molasses needed! I wonder if the volunteer was acclimated because it was seeded in cooler weather? The plant was always very low to the ground the whole time, not upright like cilantro usually grows. I would assume that helped it survive. If the warm winter has helped your cilantro get an early start, protect it with a cloche should temperatures unexpectedly dip.
Your plants may well have adapted somewhat to cooler temperatures—though new growth will likely suffer or be killed back by frost. Around here, Cilantro is a cool weather annual. Once the daytime temps start hitting 75 which for us is mid May , it begins to bolt. Store the dry seed in a lidded glass jar in a cool, dry location. For the best flavor, grind it right before use. Experiment using green coriander seed in marinades and dressings. The flavor of dry, ground coriander works especially well with cumin, so I often add an equal amount of coriander to recipes that call for cumin.
Do this on a weekly basis to avoid bolting. Use the leaves immediately or freeze them to use later. A versatile writer, Jann enjoys research as well as doing the actual writing. A career in television writing, as a magazine editor and celebrity interviewer, Jann adapts to her environment, having traveled the world, living overseas and packing and unpacking her treasures for a new location over 30 times.
By Jann Seal Updated August 31, Related Articles. Cilantro Vs. Culantro Are Herbs Annuals or Perennials?
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