"dsi1" > wrote in message
...
> On 7/21/2014 3:54 AM, Ema Nymton wrote:
>> My apologies if this has been posted, before.
>>
>> http://reasoniamhere.com/2013/09/24/...ow-any-better/
>>
>>
>> Becca
>
> When I was a kid, it was pretty awful stuff. I don't experience at the
> mouth/taste bud level - somehow it seems to plug directly into the brain.
> OTOH, at least I'm able to forge ahead and have a little without too much
> revulsion. One of these days, I might even get to like it - if I live long
> enough.

I don't remember ever eating it as a kid. I know we never had it at home.
First time I remember eating it was in the early 80's. Went to a party and
a coworker brought some salsa which I now know was pico de gallo. People
said that it tasted really fresh. It did!

On 7/21/2014 4:13 PM, Sky wrote:

> For cilantro, I like to treat it like a posy of flowers I'll
> snip/cut off the very bottom of the stems and place the "bunch" in a
> "vase" (er, plastic cup) with about 1" of water, then place the 'vase'
> in the fridge. Changing the water daily helps, too. When I use this
> method, the cilantro bunch lasts for a good week or longer.
>
> Sky

That is how I store my cilantro and some other herbs, with the roots in
a tumbler of water. It lasts for a couple of weeks.

Becca

On 7/22/2014 11:58 AM, Ema Nymton wrote:
> On 7/21/2014 4:13 PM, Sky wrote:
>
>> For cilantro, I like to treat it like a posy of flowers I'll
>> snip/cut off the very bottom of the stems and place the "bunch" in a
>> "vase" (er, plastic cup) with about 1" of water, then place the 'vase'
>> in the fridge. Changing the water daily helps, too. When I use this
>> method, the cilantro bunch lasts for a good week or longer.
>>
>> Sky
>
> That is how I store my cilantro and some other herbs, with the roots in
> a tumbler of water. It lasts for a couple of weeks.
>

Buying rooted herbs is difficult where I live. Sometimes basil has roots
but very seldom cilantro. That last is a pity, not just for keeping,
since cilantro roots are used in Thai sauces and marinades.

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

On Tue, 22 Jul 2014 12:04:04 -0400, James Silverton
> wrote:

> Buying rooted herbs is difficult where I live. Sometimes basil has roots
> but very seldom cilantro. That last is a pity, not just for keeping,
> since cilantro roots are used in Thai sauces and marinades.

I don't see either with roots, even the few times a year that I go to
a real farmer's market.

--
All you need is love. But a little chocolate now and then doesn't hurt.

In article >, says...
>
> On Tue, 22 Jul 2014 12:04:04 -0400, James Silverton
> > wrote:
>
> > Buying rooted herbs is difficult where I live. Sometimes basil has roots
> > but very seldom cilantro. That last is a pity, not just for keeping,
> > since cilantro roots are used in Thai sauces and marinades.
>
> I don't see either with roots, even the few times a year that I go to
> a real farmer's market.

Every supermarket here, sells little growing pots of the commonest culinary herbs;
garden centres sell a bigger range.


Talking of roots, the other day I saw fresh turmeric roots for sale in a
supermarket.. that's a first. They looked like little fingers. I've only previously
found it sold dried and ground up.

Janet UK

"Ema Nymton" > wrote in message
...
> My apologies if this has been posted, before.
>
> http://reasoniamhere.com/2013/09/24/...ow-any-better/
>
> Becca


I used to love Qdoba, but one day it didn't taste good anymore... And I
tried it couple more times and noticed it was the cilantro bothering me.
I think for me, it's when it's reheated that especially bothers me.
Leaves an odd aftertaste I don't like.

I guess like an allergy, taste can change?

On Wed, 23 Jul 2014 11:04:09 +0100, janet > wrote:

> In article >, says...
> >
> > On Tue, 22 Jul 2014 12:04:04 -0400, James Silverton
> > > wrote:
> >
> > > Buying rooted herbs is difficult where I live. Sometimes basil has roots
> > > but very seldom cilantro. That last is a pity, not just for keeping,
> > > since cilantro roots are used in Thai sauces and marinades.
> >
> > I don't see either with roots, even the few times a year that I go to
> > a real farmer's market.
>
> Every supermarket here, sells little growing pots of the commonest culinary herbs;
> garden centres sell a bigger range.

Of course you're going to find that in a garden center. I thought we
were talking about bare roots, not potted and in soil. Grocery stores
sell potted herbs here too, but that isn't what Jim and I were talking
about.
>
>
> Talking of roots, the other day I saw fresh turmeric roots for sale in a
> supermarket.. that's a first. They looked like little fingers. I've only previously
> found it sold dried and ground up.
>
I see fresh turmeric from time to time if the store I'm in serves that
ethnic population, but I think of it as being in the garlic, ginger,
galangal category rather than an herb with (bare) roots attached.

--
All you need is love. But a little chocolate now and then doesn't hurt.

On Wednesday, July 23, 2014 3:04:09 AM UTC-7, janet wrote:

>
> Talking of roots, the other day I saw fresh turmeric roots for sale in a
> supermarket.. that's a first. They looked like little fingers. I've only previously
> found it sold dried and ground up.
>

Even here in Asian markets, I see turmeric roots only sporadically.

We planted some and they grow for us. They need diffuse light, because
they are originally jungle floor plants.

Galangal grows very well, and produces fragrant white flowers.

As with most roots, they need to be divided. If you don't regularly
cook with them, dig them up anyways.