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<blockquote data-quote="Marguerite" data-source="post: 363243" data-attributes="member: 1991"><p>You should be able to ask, at a restaurant, for them to leave out the cilantro.</p><p></p><p>Also if yo like using coriander seed but hate the plant's taste, then grow it just for the seed. Again, to get a good harvest, keep pinching back the flower heads until your plant is bushy enough, then you can get a much better yield of seed. let it dry well then grind it. I find if I'm grinding a lot of different seed types (for my own curry powder perhaps, or other spice mix) then I have to grind each seed type separately. So I'll grind just the fenugreek. Then just the coriander seed. Then just the cumin seed... and so on. I also toast them first, in a dry small frypan. The combination of toasting the dry seed, then grinding them, makes the kitchen smell wonderful. I find it good therapy. That, and making my own mixed herb blends and also my own pot pourri (from home-grown flowers where possible).</p><p></p><p>I also make my own herbal tea, from plants harvested fresh from the garden. I like a mix of lemon balm, peppermint and chamomile. Or you could add a single leaf of rose geranium to the pot - wonderfully fragrant. But never use the same pot for conventional black tea, as for herbal tea.</p><p></p><p>Marg</p></blockquote><p></p>
[QUOTE="Marguerite, post: 363243, member: 1991"] You should be able to ask, at a restaurant, for them to leave out the cilantro. Also if yo like using coriander seed but hate the plant's taste, then grow it just for the seed. Again, to get a good harvest, keep pinching back the flower heads until your plant is bushy enough, then you can get a much better yield of seed. let it dry well then grind it. I find if I'm grinding a lot of different seed types (for my own curry powder perhaps, or other spice mix) then I have to grind each seed type separately. So I'll grind just the fenugreek. Then just the coriander seed. Then just the cumin seed... and so on. I also toast them first, in a dry small frypan. The combination of toasting the dry seed, then grinding them, makes the kitchen smell wonderful. I find it good therapy. That, and making my own mixed herb blends and also my own pot pourri (from home-grown flowers where possible). I also make my own herbal tea, from plants harvested fresh from the garden. I like a mix of lemon balm, peppermint and chamomile. Or you could add a single leaf of rose geranium to the pot - wonderfully fragrant. But never use the same pot for conventional black tea, as for herbal tea. Marg [/QUOTE]
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