Why is coriander so controversial?
The coriander herb often causes a strong reaction from people. For starters, even the name is considered polarising. The Coriandrum sativum plant has a different name depending on where you’re from. In the US, the plant's leaves and stem is called ‘cilantro’, while ‘coriander’ is the name for its dried seeds. However, for the rest of the world (including the UK), the leaves, stems and seeds are all called coriander.
While we may rate coriander, others definitely hate it. You may often hear the question: why does coriander taste like soap to some people? The answer lies in our genetics. Of course, it's often is down to personal preference and some people may simply just not like the taste. However, for corianders-haters that think the herb tastes like soap, it comes down to their genetics. These people have a variation in a group of olfactory-receptor genes which means they are more sensitive to the aldehydes, a compound also found in perfumes and soaps.
Grow fresh coriander with The Stem
Hydro herbs are a very cool and efficient way to grow your herbs through the use of hydroponics. Instead of using soil, hydroponics (which simply means Latin for water-working) uses water to grow plants. The benefits of hydroponics are that it can be much faster to grow your herbs versus using soil, from anywhere between 30-50%, whilst saving space versus traditional soil growing, as hydroponics don’t require as much width as potted plants holding soil. You could create your own little herb garden in your spare room; no more buying shrivelled and tired looking herbs wrapped in plastic at the supermarket.
Furthermore, growing hydroponically tends to be easier in terms of maintaining your herbs, whilst reducing the risk of insects and bugs who are more likely to attack soil-based plants.
The hydro herb range is a great introduction to growing hydroponically and perhaps you could expand your repertoire afterwards - just be sure to give us an invite to dinner to taste all the fresh ingredients!
Mixed Mushroom and Aubergine Salad with Merchant Gourmet
Coriander is used in cooking all over the world. The fresh, strong, citrus flavour of the leaves adds depth to dishes and is most commonly found in Asian and Latin American cuisines. Take a look at this Vietnamese-inspired recipe from Merchant Gourmet that features loads of delicious and fresh ingredients including, you guessed it, coriander.
Ingredients
- 1 30g pack Merchant Gourmet Dried Mixed Mushrooms
- Sesame oil
- 2 carrots
- 2 cucumber
- 4 spring onions
- 1 pack radishes
- 2 nests of rice noodles
- 1 aubergine
- 2 tbsp agave syrup
- 1 tbsp rice vinegar
- Juice of 1 lime
- 1 red chilli
- A thumb-size piece of ginger
- 1 garlic clove
- 1 tbsp soy sauce
- Fresh coriander
- Peanuts
- Sesame seeds
Method
Boil 200ml water and pour over Dried Mixed Mushrooms, leave to soak
In a wok, heat the sesame oil and fry thin slices of aubergine until soft and browning
Drain the soaked Mushrooms and add to the pan, keeping the soaking liquid
In the meantime, peel carrots and cucumber into ribbons and put into a large bowl
Add sliced spring onions and radishes
Soak Rice noodles as per packet instructions and cool under running water then dress with sesame oil and lime juice and add to the mixing bowl
Whisk up the agave syrup, rice vinegar, lime juice, chopped chilli, garlic and ginger with a splash of the mushroom soaking liquid
Add the dressing to the pan with mushrooms and aubergines and reduce slightly to become thick and sticky
Pile into the bowl with rice noodles and vegetables and serve topped with peanuts, fresh chopped coriander, lime juice and optional extra sliced red chillies