F Agricola wrote:
Although my favourite herb is coriander, in our warm/hot climate it tends to bold to seed REALLY quickly. Even in winter the window of opportunity is small, but that isn't a major issue as the seed then becomes a spice and the root is ALWAYS used anyway.
So, my 'perennial' favourite is mint - can be used in so many instances: food, drinks, medicinal, etc.
(Parsley is equal in those qualities, but mints refreshing flavour and aroma just wins over.)
Morfydd St. Clair wrote:Oh, cool - I didn't know you can cook with cilantro/coriander root! Thank you!
(Does anyone else rate their weeds? Buttercups are thugs that are a pain to get out, and bindweed the same plus stinking. Meanwhile, henbit/dead nettle (whichever or both I have) is simple to pull and actually is gone by summer anyway, and it smells lovely!)
Xisca Nicolas wrote:Try pápalo or Mexican coriander! It needs more heat than regular coriander. It is not at all the same plant actually. Here we grow coriander only in winter!