Deciphering Cilantro

So what is the difference between Cilantro and Parsley?

drawings of unidentifiable flora from the Voynich Manuscript
which is still undeciphered
and
 wiki'ed as "the world's most mysterious manuscript"

Err.... 

I've been able to console many customers with their cilantro vs. coriander dilemma (they're the same plant -- coriander is just cilantro's seed) -- but never thought to be ready to describe the difference between the two herbs.  Perhaps it's a simple question, but I'm all for giving you all TMI about the difference between the two.

Can you tell the difference?

Parsley is on the LEFT.  Cilantro on the right.  I still have trouble telling the difference sometimes but the main thing is the shape of the leaves.  The flat-leaf parsley has longer leaves whereas the cilantro is more compact... the best way to learn is to go to the store and check it out in reality.

First, they're easily confused because they are closely related, both being from the Apiaceae or Umbel family (as are carrots, celery, fennel, dill, and wild Queen Anne's lace, etc.)

As for the differences.  It's hard to keep them separate in an organized-matter, so here is my attempt at organizing, hopefully not overkill:

Whew!

Ok, so -- about cilantro being soapy.  There's a nice article about this, and here are a few key excerpts:

  The authoritative Oxford Companion to Food notes that the word “coriander” is said to derive from the Greek word for bedbug, that cilantro aroma “has been compared with the smell of bug-infested bedclothes” and that “Europeans often have difficulty in overcoming their initial aversion to this smell.”   

...

The senses of smell and taste evolved to evoke strong emotions, he explained, because they were critical to finding food and mates and avoiding poisons and predators. When we taste a food, the brain searches its memory to find a pattern from past experience that the flavor belongs to. Then it uses that pattern to create a perception of flavor, including an evaluation of its desirability.
If the flavor doesn’t fit a familiar food experience, and instead fits into a pattern that involves chemical cleaning agents and dirt, or crawly insects, then the brain highlights the mismatch and the potential threat to our safety. We react strongly and throw the offending ingredient on the floor where it belongs. 

...

“When your brain detects a potential threat, it narrows your attention,” Dr. Gottfried told me in a telephone conversation. “You don’t need to know that a dangerous food has a hint of asparagus and sorrel to it. You just get it away from your mouth.”But he explained that every new experience causes the brain to update and enlarge its set of patterns, and this can lead to a shift in how we perceive a food.“I didn’t like cilantro to begin with,” he said. “But I love food, and I ate all kinds of things, and I kept encountering it. My brain must have developed new patterns for cilantro flavor from those experiences, which included pleasure from the other flavors and the sharing with friends and family. That’s how people in cilantro-eating countries experience it every day." NY Times, Why Cilantro Tastes Like Soap 

Pretty cool.

Also, it's important to respect your herbs and keep them fresh.  For fresh green herbs like cilantro, dill, parsley, basil, etc. once you want to store them make sure they are dry and snip off the ends.  Place them in a cup or jar of clean water like flowers.

If you're going to store them in the fridge place a plastic bag over the top loosely to protect flavor.  Some recommend keeping basil and parsley room-temp because they can be damaged if they get too cold and most herbs will not last as long if the leaves get damp.

Change water as needed -- can keep herbs fresh and usable for up to 2 weeks!

Consider yourself debriefed but don't get frustrated if your cilantro-parsley wires cross -- it happens.

Sensitive Plant

I really like this.  

Looking to start some from seed again next year.

Seasonal Celebrity Spotlight: Brussels Sprouts

Have you been burned in the past by the brussels sprout?  Try to forgive and forget for the season, at least, and give them a second chance.

Brussels sprouts get a bad rep because they're usually cooked incorrectly -- overcooking is the most common, and least tasty, mistake made when preparing these cute little cabbages.

My favorite way to prepare them is roasted:

1.5 lbs brussels sprouts

3 T olive oil (or grapeseed or whatever you have)

.5 to 1 t sea salt

.5 to 1 t ground black pepper

First, cut of any excess stalks on the individual little guys and remove any undesirable outer leaves.

If you want to roast them whole -- the core cooks slower than the leaves so cut an "X" into the bottom with the cross of the X centered in the leftover stalk part.

If you want them halved (better in my opinion), then do that.

Put the prepped sprouts in a bowl, drizzle with olive oil and sprinkle with the spices, then toss so that they're evenly coated.

Bake at 400 on preferably a shallow dish or even better a cookie sheet, for 30 to 40 minutes!

THEN try to tell me you don't like brussels sprouts, and we'll talk about it.

Besides being heavenly and adorable, brussels sprouts are great for your bod.  They are part of the Brassica (aka the mustard) family (with broccoli, cabbage, kohlrabi, mustard greens, turnips, kale, cauliflower, radishes, etc. etc.).  All members of the Brassica family are cool weather crops -- which means for us in the Midwest they are freshly in season during the Spring/early Summer and Fall/NOW (and not when the weather is too hot mid-Summer).

All of these tasty veggies are full of sulforaphane, which is an anti-cancer agent, as well as a bunch of Vitamin C (also shows to reduce cancer), Vitamin A, folic acid, and PROTEIN (more than 25% of their calories)!  They are a very low-cal and low-fat source, in fact -- though they don't provide the full-spectrum of the essential amino acids, they can be completed with a side of whole grains!

Selecting your little cabbages:

• Look for firm, tight, bright-green headed sprouts -- preferably on the smaller-side.  Some say that smaller sprouts are sweeter but I'm not sure about that -- I DO know that sprouts which have been frosted before harvesting ARE indeed sweeter.
• Avoid brussels sprouts that are dull in color, puffy, wilted and/or soft.
• Try to get a bunch that are all like-sized so that they cook evenly.

You can keep them stored in the fridge for a few days, or freeze them for up to 2 weeks -- some say 5 weeks but I'm skeptical.

So, now to dispel the myth that brussels sprouts are disgusting.

When over-cooked, brussels release glucosinolate sinigrin -- which is responsible for the sulfurous taste and odor for over-boiled, mushy, gray brussels sprouts.

Glucosinolate sinigrin is also responsible for the bitterness of cauliflower and broccoli and brussels -- which I've experienced being stronger in veg grown conventionally and pumped full of synthetic Nitrogen fertilizers -- over organic crops, which tend to be sweeter, perhaps because they were grown on mineral-balanced, organic soils...?

If you choose to boil over roast, only do so for 3 to 5 minutes depending on the size of the heads to avoid overcooking and sulfur stink.

So, I dare you to give them a try.  Or a second, or third.  Or perhaps one of their Brassica cousins -- since they're all currently in season!

Rebel Pineapple

Thanks Stephen & Rebel Youth by Karlheinz Weinberger

Pineapples are difficult to figure out.  Especially considering that Hawaii is the most local source for the golden fruits we find in our Midwestern grocery store.

Like most fruits -- pineapples are best at peak maturity and ripeness.  However a fully-mature pineapple (the super-yellow one with uniform coloring on the far-left) is not fit to be shipped.  It is too juicy and soft and would never make it to our produce shelves in solid-form.  So the only way you can really enjoy a true, ripe pineapple is to either go to Hawaii or grow a pineapple from the original pineapple's top in your home (but it will take 2 to 3 years)!

But in the meantime, let's focus on how to improve our abilities to pick-out our second-best, lower-48 variety pineapple from the produce department.  Our pineapples are picked and arrive to us mature and hopefully fresh (bright and greenish, center pineapple in photo above) but unripe -- unfortunately, once a pineapple is picked it will not mature any further.  But you can still ripen it on your counter.

So, now you're looking for three things: mature, fresh, and then desired ripeness.

How to find the freshest, most mature, and ripening pineapple in the line-up:

• Mature: Pineapples ripen from the base-up to the crown and are considered mature when they start to develop a "color break" which could be yellow, golden or reddish -- contrasting with the unripe green. 
• The higher the yellowing/golden color break rises-up the fruit, the higher the sugar content.
• Fresh: Smell the fruit at the base -- fresh pineapples should have a sweet aroma.  If there is no smell -- it's unripe and will not ripen.  If it smells bad and like it's fermented (vinegary) then it's overripe.
• The flesh should be firm but can give very slightly under pressure but it shouldn't be soft.  Avoid any fruits with localized soft-spots or bruising.
• The crown's leaves may be dried-out and look a little rough -- but focus on the fruit which will probably look good even if the crown doesn't.
• Ripe: Depending on when you want to eat it -- as long as there is a color-break you can take the fruit home to ripen on the counter.  One that is more green (like the center photo) will take longer, perhaps a week, compared to a fully-bronzed/golden pineapple (like the far-right photo) would probably be ready within the same day or two!
• NOT TRUE: if you can pull a leaf from the stalk then it's ripe.

Avoid the not-fresh/overripe:

• An overripe pineapple can be brown, bronze, red or even green -- don't depend on darkness alone!
• Smell is the main indicator -- an overripe pineapple will smell fermented like vinegar or alcohol.
• Soft flesh and wrinkled, loose skin indicates overripeness.
• Avoid any oozing or molting leaves from the crown!

Raw pineapple contains a living enzyme called Bromelain which aids in digestion by breaking-down proteins.  Bromelain also has anti-cancer, anti-inflammatory and anti-clotting properties.  Regular consumption of raw pineapple has shown to reduce indigestion AND worm-infestation!

Pineapples are also high in Vitamin C (helps make collagen which is the body's main structural protein), Vitamin A, and the B-complexes.  

Also somebody once told me that consuming pineapples makes your body odor smell good but who knows.  I guess this could be true -- but more because of the high water content keeping you hydrated and diluting your sweat than of anything to do with the pineapple.  Eh?

Have a nice day! 

p.s.

What's the difference between ripe and mature in fruit (or rebel) terms?

Ripe fruits may not be mature (usually somewhat immature)-- they will be prime for eating -- sweet with nice texture.

Mature fruits may or may no-longer be ripe -- this means the fruit has reached it's full-potential and may or may not still taste good or have a good texture. 

Generally the texture of mature fruits can be too tough or woody to enjoy or the flavor may not be desirable anymore. 

Also there is a fine line walked between fully-mature and rotten so many fruits in the store are not mature when shipped or purchased to prolong shelf life and storability.

Movie Time: The Secret Life of Plants

This documentary was filmed in 1979 after a book which shares the same title.  It proves that yes, time-lapse IS the greatest film effect of all time -- capturing and speeding-up seedlings, fungi, and flowers -- emphasizing eerily human-like movements and motives that we tend to overlook because of their seemingly-static pace.

Plus they document a bunch of really crazy-interesting experiments such as a lady teaching a cactus Japanese and recording the vibrations of a cabbage to test plant consciousness.

These reasons and more are why this movie is so visually amazing and intriguing.  And, as if a time-lapsed, Japanese-speaking cabbage wasn't enough -- the music by Stevie Wonder is equally as trippy!

11 parts?  Inconvenient? Maybe.  But very worth at least skipping-through!

Enjoy!

You are what you eat eats also: Part I

Just a reminder.

The egg on the right came from a happier, healthier chicken.  It's richer in minerals because it had a larger diversity of healthy food: more nourishing greens and wholesome bugs in it's diet!

Grass-fed/pastured hens are raised on pasture, as opposed to being kept in confinement and fed primarily grains. Eggs from pastured hens contain up to 20 times more healthy omega-3 fatty acids than those their less fortunate cousins, factory hens. 
Pastured hens' diets are naturally complemented with bugs, earthworms, and other such critters that give their eggs a huge nutritious oomph. Although not necessarilly organic, pastured hens are usually much healthier and happier than their space-restricted and antibiotic-pumped industrial cousins. 
Pasturing is the traditional method of raising egg-laying hens and other poultry. It is ecologically sustainable, humane, and produces the tastiest, most nutritious eggs. 
Pastured eggs also have 10 percent less fat, 40 percent more vitamin A, and 34 percent less cholesterol than eggs obtained from factory farms. - LocalHarvest

The egg on the left is the egg many of us are used to seeing.  It came from a battery or conventionally-raised chicken who probably only ate soy and/or corn and/or unknown waste products.

The same for milk -- being slightly yellowish when higher in fat and pastured (Jersey milk) -- or pasture butter being almost orange due to the amount of grazing the cows are allowed.

Today I took a trip to the World Dairy Expo.  I did get to see Best Udders in Show -- or something similar.  But I did not learn anything about actual milk or cheese or DAIRY!  I learned about big machines, cow supplements and NEW feed (reminded me of commercials for new junk food fads like Dunkeroos but for cows).

Think about it -- have you ever seen a commercial for an apple or broccoli?  Do I have a point?

Anyway, things you eat, hopefully ate well too -- which excludes any foodstuffs that have their own commercial.

NEW Suggested Reading (on GMOs):

Last winter, well-known plant pathologist and retired Purdue University professor Don Huber sent a letter to Tom Vilsack, U.S. Agriculture Secretary. In this letter he states, “A team... [has] recently brought to my attention the discovery of an electron microscopic pathogen that appears to significantly impact the health of plants, animals and probably humans.
 Based on a review of this data, it is widespread, very serious, and is in much higher concentrations in Roundup Ready (RR) soybeans and corn, suggesting a link to the RR gene or more likely the presence of Roundup. This organism appears new to science!”

Giant Pumpkin Growing & Eating

Competition is high in the "field" of giant pumpkin growing -- considered far beyond a hobby -- and rather as a serious sport by many who participate.

Just searching for seed-stock through google I found individual seeds priced up to $40 EACH -- and already sold out!!  Plus lots of warnings that germination rates are very low!  I'm sure prices run even higher for seeds which come from the same genetic line, or even directly from, world record breaking squash monsters...



An interesting thing I learned when researching "How to Grow Giant Pumpkins" is that the shading is very important:

When the pumpkin is small, the leaves of the plant will shade it. When the pumpkin grows larger, shade should be provided. Shading reduces the aging stress of direct sunlight on the tender skin of the fruit, and allows the shell to expand and stay flexible longer. Shading also reduces the internal temperature of the pumpkin, reducing the threat of rotting or splitting. merebrowgiantpumpkins.com

What about the eating-kind?  Well -- this is exciting -- pumpkins/winter squash are my absolute favorite example of a "whole food" and in line with parts of the macrobiotic diet.  Their orange flesh is the giveaway that they are loaded with beta-carotene -- which is converted to Vitamin A when combined with zinc!

So where do you get this zinc?
The pumpkin's very own seeds!

Nature created the pumpkin and many other fruits and vegetables to be complete and so by utilizing the entire fruit or vegetable you receive the most complete amount and type of nourishment.

What else is good about it?  Here are just a few of many more benefits that come from adding pumpkins and other winter squash to your next shopping (or harvest!) list.

• Beta-carotene is an antioxidant and anti-inflammatory agent.
• Alpha-carotene thought to slow aging.
• Zinc builds bone density as well as boosts your immune system
• Winter squash are also delicious sources of fiber. 

Did you know that winter squash (acorns, butternuts, hubbards, pumpkins, spaghettis, etc.) are actually grown at the same time as summer squash (such as zucchini and yellow squash) -- but because of their thicker skins they keep better through winter-storage -- hence being known as winter squash?  I didn't know that until I grew them and thought I'd pass it on.


Selecting Winter Squash

• Look for a squash that is a good example of it's variety with the correct shape.
  
• The skin should be smooth -- no blemishes, rot-spots or any soft spots as these indicate weakening of the skin will reduce it's storability.
• The skin will dull as it matures -- shininess of the skin may indicate that the squash was picked before it was actually ripe or that a wax was applied.
• Specific squash have different colorations that indicate their level of maturity -- such as orange blushing on acorns or relatively darker shades of tan vs. light khaki on butternuts.
• Pick a squash that is heavy for it's size -- for a pie pumpkin the smaller varieties are better for cooking with because they have a denser flesh that is higher in sugar content.

Storing Winter Squash

• If you harvest your own squash you need to cure your squash.
• Store your squash in a place where it will receive good ventilation -- avoid piling them directly on the ground.
• 50 to 55 degrees Farenheit is optimal in a dark place with 50 to 75% relative humidity.
• Refrigerating your squash it not recommended because temperatures of 45 degrees Farenheit or lower may cause chilling injuries and decrease the storage life.  High temps will decrease weight, color and culinary viability -- and too high of humidity can promote rotting.

Preparing Winter Squash

My go-to preparation is just to always have cooked squash on hand since it takes around an hour to bake it.  I cut the squash in half, then scoop out the seeds (or not) and place it open-side down on a tray or dish and bake at 375 to 400 degrees for about 40 minutes to an hour -- I just keep checking on it.  I also puncture it with a fork a few times before putting it in -- and then use a fork to test it.  Once you can easily "fork" the squash through the skin to the desired consistency for whatever you are going to use it for -- then it's ready!  I usually let them get pretty soft.  Some people suggest putting about 2 inches of water in the pan with the cut-sides up to reduce drying-out -- but I haven't had a problem doing it this way yet.

I've also just baked them whole -- being sure to puncture it with a fork to release steam and avoid a squash bomb in the oven.  This works well and keeps it super moist too -- but takes a looot longer.  But totally fine and easy if you have the time!

With your cooked squash now you can make soup or purée or add it to baked goods like breads or make a pudding or add some flour and make squash gnocci or a meat-alternative for tacos or whatever -- or eat it plain because it is absolutely delicious the way it is -- with the seeds of course!