I didn't have much of the cilantro herb growing up, surprising as it seems to me, looking back. My mother primarily used fresh parsley, rosemary, thyme, basil, sometimes fresh oregano and dill (but usually dried), and other dried herbs. I was perfectly fine with this growing up, but it was only fairly recently that I started using fresh cilantro in my cooking.
On the heels of my favored dill, particularly in potato, salad, poultry, and fish dishes, I experimented with summer-time raw salads and Mexican-style lunches. I got into home-made pico de galo, guacamole (my favorite), and the like, and from there I started using it in other meals simply to avoid wasting it!
Now it is another favorite. I would say cilantro and dill are the tops for me; they are both so diverse! But of course, so many others are fun as well.
Anyroad, the astute may pick up that I now frequently resort to cilantro leaves in salads, in soups, in rice dishes, in fish and poultry dishes, in savory scones or biscuits, in so much! I shall really try not to let it over-throw my creativity.
On the heels of my favored dill, particularly in potato, salad, poultry, and fish dishes, I experimented with summer-time raw salads and Mexican-style lunches. I got into home-made pico de galo, guacamole (my favorite), and the like, and from there I started using it in other meals simply to avoid wasting it!
Now it is another favorite. I would say cilantro and dill are the tops for me; they are both so diverse! But of course, so many others are fun as well.
Anyroad, the astute may pick up that I now frequently resort to cilantro leaves in salads, in soups, in rice dishes, in fish and poultry dishes, in savory scones or biscuits, in so much! I shall really try not to let it over-throw my creativity.
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