Hawaiian Grown TV - Chinese Parsley - Aloun Farms

Chinese Parsley is an annual herb in the family Apiaceae. It is also known as cilantro, particularly in the USA. Coriander is native to southwestern Asia west to north Africa. It is a soft, hairless plant growing to 50 cm [20 in.] tall. The leaves are variable in shape, broadly lobed at the base of the plant, and slender and feathery higher on the flowering stems. The flowers are borne in small umbels, white or very pale pink, asymmetrical, with the petals pointing away from the centre of the umbel longer (5-6 mm) than those pointing to the middle of the umbel (only 1-3 mm long). The fruit is a globular dry schizocarp 3-5 mm diameter. The leaves are variously referred to as coriander leaves, cilantro (in the United States and Canada, from the Spanish name for the plant), dhania (in the Indian subcontinent, and increasingly in Britain), Kothimbir in Marathi, Kothimir(a) in Telugu, Kothambari in Kannada, Kothamalli in Tamil, Ketoembar in Malayan, kindza in Georgia (Sakartvelo), xiang cai (香菜) in Mandarin, heung choy (香菜) in Cantonese, Chinese parsley or Mexican parsley in North America. The leaves have a very different taste from the seeds, with citrus-like overtones. Some people perceive an unpleasant "soapy" taste or a rank smell and are unable to eat the leaves. Popular belief that this is genetically determined may arise from the known genetic variation in taste perception of the synthetic chemical phenylthiocarbamide; however, no specific link has yet been established between cilantro and a bitter taste perception gene. The fresh leaves are an essential ingredient in many South Asian foods (particularly chutneys), in Chinese dishes and in Mexican salsas and guacamole. Chopped coriander leaves are also used as a garnish on cooked dishes such as dal and many curries. As heat diminishes their flavour quickly, coriander leaves are often used raw or added to the dish right before serving. In some Indian and Central Asian recipes, coriander leaves are used in large amounts and cooked until the flavour diminishes.) The leaves also spoil quickly when removed from the plant, and lose their aroma when dried or frozen. Coriander leaves were formerly common in European cuisine but nearly disappeared before the modern period. Today western Europeans usually eat coriander leaves only in dishes that originated in foreign cuisines, except in southern Portugal, where they are still an essential ingredient in many traditional dishes. Coriander grows wild over a wide area of the Near East and southern Europe, which forced Zohary and Hopf to admit that "it is hard to define exactly where this plant is wild and where it only recently established itself."[5] Fifteen desiccated mericarps were found in the Pre-Pottery Neolithic B level of the Nahal Hemel Cave in Israel, which may be the oldest archeological find of coriander. About half a litre of coriander mericarps were recovered from the tomb of Tutankhamun, and because this plant does not grow wild in Egypt, Zohary and Hopf interpret this find as proof that coriander was cultivated by the ancient Egyptians.[6] The Bible mentions coriander in Exodus 16:31: "And the house of Israel began to call its name Manna: and it was round like coriander seed, and its taste was like that of flat cakes made with honey." Coriander seems to have been cultivated in Greece since at least the second millennium BC. One of the Linear B tablets recovered from Pylos refers to the species as being cultivated for the manufacture of perfumes, and it appears that it was used in two forms: as a spice for its seeds and as a herb for the flavour of its leaves.[7] This appears to be confirmed by archaeological evidence from the same period: the large quantities of the species retrieved from an Early Bronze Age layer at Sitagroi in Macedonia could point to cultivation of the species at that time [8]. Coriander is thought to have been introduced to Britain by the Romans as a meat preserver.[citation needed] Coriander seed and leaf was very widely used in medieval European cuisine, due to its ability to make spoiled meats palatable by "masking" rotten flavours. Even today, coriander seed is an important ingredient in many sausage products. Coriander was brought to the British colonies in North America in 1670 and was one of the first spices cultivated by early settlers. For more videos like this, visit http://www.hawaiiangrowntv.com