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From: mbr@aoa.UUCP (Mark Rosenthal)
Newsgroups: net.cooks
Subject: Cilantro vs. soap (again)
Message-ID: <330@aoa.UUCP>
Date: Tue, 22-Oct-85 12:01:34 EDT
Article-I.D.: aoa.330
Posted: Tue Oct 22 12:01:34 1985
Date-Received: Thu, 24-Oct-85 05:53:35 EDT
Reply-To: mbr@aoa.UUCP (Mark Rosenthal)
Distribution: net
Organization: Adaptive Optics Assoc., Cambridge, Mass. USA
Lines: 25
Summary: It's gotta be FRESH

Months ago there was a discussion on the merits of the spice cilantro
(a.k.a. coriander leaves, chinese parsley).  Some (myself included) said
it was wonderful.  Others said it tastes like soap.  I think I now
understand both sides.

When I was in Calif. I could get FRESH cilantro at the local markets
(e.g. the Berkeley Bowl).  Its unusual pungent taste added interest to
many dishes.  When I got to Mass. I could not find it for quite some time.
Eventually I found that Wilson Farms in Lexington carries it occasionally.
They bring it in from Calif.  The first bunch I bought smelled and tasted
right, but I was busy and didn't use it right away.  Within about 3 days,
it didn't have much taste at all.  What taste there was reminded me vaguely
of (surprise!) soap!  The next time I bought some at Wilson Farms I was going
to use it right away.  Guess what.  It was tasteless/soapy the same day!

So that's the answer.  It must be fresh!  And you can't be sure of getting
it fresh this far from its source.  I wonder if you could grow it around here.

By the way, the above should not be considered a negative statement about
Wilson Farms.  They generally have the freshest produce around.  I expect it
has more to do with the keeping properties of cilantro.
-- 

	Mark of the Valley of Roses
	...!{decvax,linus,ima,ihnp4}!bbncca!aoa!mbr