This menu was my lunch today. It's O.K. for me, I always order this menu for my lunch. Do you know why? Let's enjoy to cook with me and try it, you will know the answer after you test this dish!!!
Ingredients
- 200 g shrimps
- 1 cup cooked rice
- 1 egg
- 1/4 cup vegetable oil
- 2 tablespoons garlic cloves, minced
- 1 teaspoon fresh ginger, minced
- 1/2 cup fresh tomato, chopped
- 1/4 cup onion, chopped
- 1 tablespoon coriander leaves
- 2 tablespoons soy sauce
- 1 teaspoon sugar
- 1 tablespoon lime juice
- 1/2 lime, cut into thin wedges
- 1/2 teaspoon ground pepper
- garnishes (e.g. tomato, cucumber)
Cooking Instructions
Rinse the shrim and de-vein them without removing the tails, leave it and waiting to cook.
In a wok or pan, heat the oil and stir fry the ginger and garlic until golden.
Add shrim and egg, stir-fry until tender.
Next, add tomato, onion, and rice, stir and heat thoroughly.
Finally, seasoning with soy sauce, sugar, and lime juice.
For serving, top with ground pepper and coriander leaves. Garniah with lime, tomato, and cucumber on the side.
I recommend to squeeze the lime and mix it together before testing this dish!!!
Fried rice with shrimp (Kao Pad Kung)
Papaya Salad
Papaya Salad is the most pupular recipe in Thailand or well known as "Som Tam". If I have a chance, my friends and I will make an appointment to have "Som Tam" together. We called "Som Tam Party"!!!. This dish contains shredded green papaya, chopped green beans, tomatoes, dried prawns, chillies, and seasonings. The papaya salad is best served with sticky rice, Ground Pork Salad and Grilled Chicken - we love all of them.
Ingredients
- 1 fresh green papaya
- 5 garlic cloves, coarsely chopped
- 5-6 Thai chilies
- 2 tomatoes, cut into wedges
- 1/2 cup green beans, cut into one inch lengths
- 2 teaspoons of fish sauce
- 1/4 cup lime juice or tamarind juice
- 2 tablespoons dried prawns
Cooking Instructions
- Peel the skin off of the papaya, then rinse with running water to remove the acid. The seeds are not used, remove it. Shred the papaya with a grater.
- Place garlic cloves, Thai chilies, green beans, and dried prawns in mortar and mash thoroughly with a pestle. (You can use a mixing bowl if you don't have mortar - but I think it's not OK when mixing.) Add the remaining ingredients and seasonings in the mortar and gently combine with the pestle and a spoon. Left them into a serving plate and garnish (as pleasure - I recommend slices of cucumber!!!).
Spicy Squid Salad
I love any recipes which made by seafood. Today I think of Spicy Squid Salad, this is my dinner menu... Let's come to cook in with me...
Ingredients
- 1/2 cup chicken stock
- 1/2-1 cup squid, cut into inch pieces
- 1 tablespoon shallot, sliced
- 2 tablespoons young ginger, shredded
- 1 tablespoon lemon glass, thinly sliced
- 1 tablespoon coriander leaves
- 3-4 tablespoons lime juice
- 2 tablespoons fish sauce
- 1/2 tablespoon coarsely chilli
- garnishes (e.g. tomato, cucumber)
Cooking Instructions
In a boiling pan over high heat with chicken stock, scald the squid for a few minutes, overly long scalding will make them tough. Transfer the meat to a medium bowl, leaving most of the liquid behide.
Add all of the remaining ingredients into the bowl, stir to combine evering well.
Test and adjust seasoning as needed. (I prefer the sour flavour.) Left them into a serving plate and garnish (as pleasure - I recommend slices of cucumber and tomato!!!).
Basil
Leaves of several different basil varieties: From left to right Mediterranean (“sweet”) basil, African Blue, lemon basil (O. americanum), spice basil, Thai basil (Siam Queen) and tree basil (O. gratissimum), upper and lower sides.
Basil (Ocimum basilicum)
Basil, of the Family Lamiaceae, is also known as Sweet Basil or Tulsi, Tamil, Urdu. It is a tender low-growing herb that is grown as a perennial in warm, tropical climates. Basil is originally native to India and other tropical regions of Asia, having been cultivated there for more than 5,000 years. It is prominently featured in varied cuisines throughout the world including Italian, Thai, Vietnamese and Laotian. It grows to between 30–60 cm tall, with opposite, light green, silky leaves 3–5 cm long and 1–3 cm broad. The flowers are quite big, white in color and arranged in a terminal spike. Unusual among Lamiaceae, the four stamens and the pistil are not pushed under the upper lip of the corolla, but lay over the inferior. After entomophilous pollination, the corolla falls off and four round achenes develop inside the bilabiate calyx. The plant tastes somewhat like anise, with a strong, pungent, sweet smell. Basil is very sensitive to cold, with best growth in hot, dry conditions. While most common varieties are treated as annuals, some are perennial, including African Blue and Holy Thai basil.
The word basil comes from the Greek, meaning "king", as it is believed to have grown above the spot where St. Constantine and Helen discovered the Holy Cross. The Oxford English Dictionary quotes speculations that basil may have been used in "some royal unguent, bath, or medicine". Basil is still considered the "king of herbs" by many cookery authors. An alternative etymology has "basil" coming from the Latin word basilicus, meaning dragon and being the root for basilisk, but this likely was a linguistic reworking of the word as brought from Greece.
Used plant part of Basil
Leaves; frequently, the entire herb (all aerial parts) is harvested. Best harvesting season is before flowering. Basil leaves should always be used fresh, as they lose most of their flavour within a few weeks after drying. However, in the Georgian spice mixture khmeli-suneli, dried basil is employed.
Sensory quality of Basil
Fresh basil leaves have a strong and characteristic aroma, not comparable to any other spice, although there is a hint of cloves traceable.
In addition to the “Mediterranean type” most common in the West, there is a plethora of other varieties or cultivars with different flavour, many of which are hybrids. India has its “Sacred Basil” (O. sanctum = O. tenuiflorum) with intensive, somewhat pungent smell; in Thailand, there is another sweet basil with a great licorice aroma. Varieties sold to gardeners in the West include cinnamon basil, camphor basil, anise basil and Mexican spice basil; the latter has a very pleasant, complex and warm flavour, with a wonderful sweet note more reminiscent to cinnamon than to anise.
A last group of cultivars is characterized by citrus odour: Thai lemon basil (O. citriodorum) has a distinct balm-like flavour, and then there are lime basil and another lemon basil (O. americanum) which has an extraordinarily pure and fresh lemon aroma.
Perennial basil species from Africa (Ocimum kilimandscharicum) and Asia (Ocimum canum) have recently been introduced to the European herb and gardening market. These species has a strong, but less pleasant flavour; hybrids between them and Mediterranean basil are a recent innovation, with novel appearance and flavour, and enjoy growing popularity.
All basil varieties have in common that their dried leaves are much less aromatic than fresh ones; deep-freezing the herb is the best method of preservation.
In English language, the common basil grown in Italy and other Mediterranean countries is often termed “sweet basil”; this is, though, misleading, because Thai basil has much more of a sweet quality. Thus, I will avoid this term and speak of “Mediterranean type” and “Thai type” instead.
Main constituents of Basil
The essential oil (less than 1%) is of complex and variable composition. Within the species, several different chemical races exist, and furthermore climate, soil and time of harvest influence not only the amount but also the composition of the essential oil. The most important aroma components are 1,8 cineol, linalool, citral, methyl chavicol (estragole), eugenol and methyl cinnamate, although not necessarily in this order; in fact, hardly any basil contains all of these compounds in significant amounts. African species often contain camphor.
Further monoterpenes (ocimene, geraniol, camphor), sesquiterpenes (bisabolene, caryophyllene) and phenylpropanoids (methyl eugenol) can be present in varying amounts and strongly influence the flavour. There is considerable infraspecific variation, opening favourable perspectives for future plant breeding by selection.
The quality traded in Europe, Western Asia and North America (Mediterranean type, also known as French or European Basil) is characterized by 1,8 cineol and linalool, plus smaller amounts of estragole and eugenoles. This description holds also for both green-leaved and red-leaved (anthocyanin containing) strains. Eastern European cultivars contain slightly more eugenol.
Indian “Sacred Basil” (O. sanctum = O. tenuiflorum, called tulsi - in Hindi) owes its stronger, somewhat pungent taste to a sesquiterpenoid, β-caryophyllene, and a phenylpropanoid, methyl eugenol (both around 30%) plus minor amounts of methylchavicol (10%). The “Sacred Basil” of Thailand (kra pao) was found to also contain β-caryophyllene besides a phenylpropanoid, eugenol and a sesquiterpene, β-elemene. Chemotypes centering on eugenol alone are rare; their odour closely resembles cloves or allspice (O. gratissimum).
A couple of chemotypes are dominated by methyl chavicol (estragole); these stand apart by their sweet anise or licorice fragrance (anise basil, sweet Thai basil). Also in this group belongs the New Guinea basil, an attractive perennial plant with red leaves and an intensive fragrance; its botanical affiliations are unclear.
Lemon-scented varieties (Ocimum americanum, O. citriodorum) contain mostly citral.
The African species, O. kilimandscharicum, is characterized by much camphor besides 1,8 cineol; camphor is also found, albeit in lesser quantities, in kilimandscharicum hybrids with O. basilicum (e.g., African Blue).
Lastly, cinnamon basil owes its scent to a chemical also found in cinnamon and cassia, methyl cinnamate. A most pleasantly scented cultivar called “Mexican spice basil” was found to contain methyl cinnamate, β-bisabolene, 1,8 cineol and estragole.
The wild species Ocimum gratissimum, growing in tropical Africa and Asia, appears to have a very complex chemism of its own. At least six chemotypes are known, named after their impact compound: eugenol, thymol, citral, ethyl cinnamate, geraniol and linalool. The most common variety sold to European gardeners is very rich in eugenol, but contains also some thymol that makes for an attractive spicy, pungent flavour. Culinarily, this plant is generally underrated. Compact and comparatively large flower clusters are typical for Siam Queen, a Thai basil cultivar suited for growing in temperate climates
This collection demonstrated clearly that basil has a remarkably variable secondary metabolism, as is often found in the mint family: Perilla and mints show a similar genetic diversity. For several related herbs like thyme, oregano and sage the composition of the essential oil is known to depend on climate, soil, genetic strain and season.
The dark red foliage of some basil varieties is caused by pigments of anthocyanin type, which are commonly found in reddish leaves. Some basil varieties contain up to 200 ppm anthocyanins in their leaves.
Mediterranean Basil
Mediterranean Basil is one of the most pleasant spices, and indispensable for several Mediterranean cuisines. The sweet and aromatic fragrance is especially popular in Italy. Since the delicate aroma of basil is quickly destroyed by cooking, chopped basil leaves are frequently sprinkled over cold or warm dishes before serving. A typical and quite famous recipe is insalata caprese (Capri salad): Tomato slices topped with creamy mozzarella cheese and basil leaves and seasoned with highest quality olive oil. Further north, where tomatoes are less flavourful, the salad is often additionally flavoured with the famed aceto balsamico (balsam vinegar). Insalata caprese is becoming more and more popular, even outside of Italy; indeed, together with some fresh white bread, it makes a perfect, light summer meal. I have even seen a Japanese sushi version of it.
The well-known pesto alla Genovese is a specialty of Liguria, the region in North Western Italy where lovage is native to. That paste is made from fresh basil leaves together with extra vergine olive oil, pine nuts, aromatic local cheese (parmigiano, pecorino sardo) and garlic; a dash of ground cloves might be necessary to improve the flavour of basil not grown under Italy’s hot sun. Pesto is usually served with Italian noodles (pasta). Besides tasting excellent, pesto is also efficient in preserving basil, even without deep-freezer (although it does keep better frozen).
Unfortunately, pesto is very susceptible to enzymatic oxidation by atmospheric oxygen: Exposed to air, it browns rapidly due to oxidation of its phenolic tannins to quinoid polymers. In this process, its flavour is greatly reduced. Susceptibility to oxidation is particularly high if the basil has been puréed too much, or if the pesto has been frozen and rethawed. There is no easy way to prevent this degradation: Blanching the basil leaves does inactivate the phenoloxidases responsible for the reaction, but it also destroys most of the taste. Adding antioxidants or acids also might help but would influence the flavour themselves. So, the best way is to consume pesto as quickly as possible, and to keep its container closed during most of the meal.
In southern Italy, the so-called “red pesto” pesto rosso is made from sun dried tomatoes, chiles, olive oil, cheese, pine nuts and, of course, basil. Due to its natural acidity, it is much more stable against oxidation.
The recipe for pesto can be generalized to other herbs; for example, pesto made from bear’s garlic tastes great and also solves the problem of conserving this spice. Very extravagant pesti can be prepared from chervil or lemon balm. Frankfurt Green Sauce is an example of a similar sauce employing a mixture of seven herbs. Because of the popularity of pesto, several localized variants are reported from all over the world, even from Australia.
In Italian cuisine, basil is frequently combined with tomatoes, e.g. together with pickled olives, capers and garlic for tasty tomato sauces. Salads made only from tomatoes, extra vergine olive oil, red wine vinegar and basil are simple but delicious. Basil is, though, less used for meat dishes; Italian cooks prefer oregano for this purpose.
Fresh basil may also form part of bouquet garni, mostly in Italy.
Similar use is made of basil in the Far East; it is especially popular in Vietnam and Thailand. Every visitor to Bangkok who dared to try local cuisine will probably never forget the phantastic basil aroma that emanates from nearly every pot at the numerous foodstalls. The basic ideas of Thai cookery are revealed in gai pad krapao [ไก่ผัดกะเพรา], chicken with chiles and basil: Despite a searing and truly hellish hotness, the dish provides heavenly pleasures by its subtle basil odour.
When using basil in South East Asian recipes, one should consider that Thai basil tastes rather different from the Mediterranean herb predominantly available in the West. Also, care must be taken to choose the right basil; Thai cuisine is probably the only cuisine that uses three different basil varieties, each for its own purpose. All three basil varieties should be available in Thai food stores.
Thai sweet basil (horapha) is mild and has a fascinating anise flavour somewhat comparable to tarragon, but more intensive. The flavour will not tolerate prolonged cooking. The herb is often sprinkled over Thai food immediately before serving, and it is very good in hot and sour Thai soups (tom yam) or curries (gaeng); it should not be boiled but just steeped for a minute or two in the hot foods.
Thai sacred basil (krapao) has a pungent taste that is often described as peppery although I find it more like allspice. It is most often used for stir-fries, for example the above-mentioned gai pad bai krapao, as some cooking is necessary to develop its flavour best. I often find that the krapao sold in Asian groceries is of poor quality; obviously, it suffers from the transport. Mostly for that reason, some cooks will often substitute krapao by horapha and change the cooking time accordingly.
There is a third basil variety in Thailand: Thai lemon basil, also known as hoary basil (manglak). It has a nice lime flavour and is mostly eaten raw as a garnish; its fresh citrus note goes best with fish.
A most interesting basil variety is O. gratissimum (tree basil, often also called South-East Asian tree basil), a wild basil distributed over the tropics of Africa and Asia. It has a very intensive, dominant flavour of cloves, but is even more pungent. One or two of its large, pubescent leaves are usually enough for one pot. It will improve almost all types of savoury foods, from roasted chicken to braised beef, but is has a particular affinity for meats cooked in red wine.
Ref : http://en.wikipedia.org , and http://www.uni-graz.at
Garden Herbs and How to grow - Basil
Basil (Ocimum basilicum)
Basil, with it's wonderful aroma and flavor, is one of the most popular and widely grown herbs in the world. We associate basil with Italian cooking, so you may be surprised to find that basil originated in the far eastern countries of India, Pakistan and Thailand.
There are so many uses for basil that every herb gardener will want to have a plant or two. It is an attractive plant that works well in vegetable, herb and flower gardens.
Basil also makes a great kitchen windowsill plant and looks great in hanging baskets either alone or in combination with flowers. Basil is striking in containers when combined with nasturtiums, zinnias or marigolds. Place pots of basil around the deck or porch to enjoy the aroma.
Cultivation of Herb
The easiest way to start basil seeds is to sow them directly into the garden. In colder zones, start basil indoors in mid-spring. Seedlings should not be set outdoors until all danger of frost has past and the plant has four true leaves. Plants can also be started from cuttings or rooted suckers.
Once plants are established, pinch out the top to encourage a bushier plant. Frequent harvesting of the outer leaves will prolong the life of the plant. Basil leaves have the best flavor just before the plant flowers, and if you plan to preserve some of your basil or make a big batch of pesto, this is the best time to harvest. You can delay flowering by pinching or clipping off new flower buds.
Culinary Use of Herb
Basil has a warm, resinous, clove-like flavor and fragrance. The flowers and leaves are best used fresh and added only during the last few minutes of cooking. Basil works well in combination with tomatoes. Finely chopped basil stirred into mayonnaise makes a good sauce for fish. Use as a garnish for vegetables, chicken and egg dishes. Large lettuce-leaf basil can be stuffed as you would a grape leaf.
Basil doesn't keep well in the refrigerator. Instead, place the cut stems in water and keep them on the windowsill. Sprigs stored this way will remain fresh a week or more.
Basil doesn't retain its flavor well when dried. Instead, layer basil between sheets of waxed paper and freeze. The leaves will darken when frozen this way, but you'll be pleasantly surprised at how well it will retain aroma and flavor. You can also fill ice cube trays with chopped basil, and then cover with water and freeze. Basil ice cubes are great for soups and stews.
Medicinal Use of Herb
To relieve sore gums, swish out the mouth often with a tea made from eight basil leaves in a cup of boiling water. A basil leaf tucked into the mouth over an ulcer and kept there for as long as possible will ease the pain.
Other Uses of Herb
- Basil in the bath is refreshing.
- Leaves and flowers can be dried for potpourri.
- Burn sprigs of basil on the barbecue to deter mosquitoes.
- A bunch of basil hung over the kitchen window or a pot of basil in the windowsill will deter flies.
Ref : http://www.gardenguides.com
Coriander
Coriander is one of herb which has no smell (in my opinion), I can try it when I was young... All parts of this herb are used for many usefuls in the kitchen, I will let you know about these in this page.
Coriander is very basic herb in Thailand and easy to grow. The another names of "Coriander" I've herd are Chinese parsley or cilantro. When I was young, my teacher of agicultural subject used to assign my friends and me to grow them. I was very excited when I weak up and found Coriander Herb in my garden!!!
Coriander (Coriandrum sativum), also commonly called cilantro, is an annual herb in the family Apiaceae. Coriander is native to southwestern Asia and 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 being 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 name coriander derives from French coriandre through Latin “coriandrum” in turn from Greek. John Chadwick notes the Mycenaean Greek form of the word, koriadnon, "has a pattern curiously similar to the name of Minos' daughter Ariadne, and it is plain how this might be corrupted later to koriannon or koriandron.
Uses of Coriander Herb
All parts of the plant are edible, but the fresh leaves and the dried seeds are the most commonly used in cooking. Coriander is commonly used in Middle Eastern, Mediterranean, Indian, South Asian, Latin American, Chinese, African and Southeast Asian cuisine.
Leaves and stems of Coriander Herb
The leaves are variously referred to as coriander leaves, cilantro (in the United States, from the Spanish name for the plant), dhania (in the Indian subcontinent, and increasingly in Britain). The leaves, and especially the stems, have a very different taste from the seeds, similar to parsley but "juicier" and with citrus-like overtones. Some people instead perceive an unpleasant "soapy" taste and/or a rank smell. This is believed to be a result of an enzyme that changes the way they taste coriander leaves, a genetic trait, but has yet to be fully researched[citation needed].
The fresh leaves and stems are an essential ingredient in many Vietnamese foods, Asian chutneys, Mexican salsas and guacamole, and occasionally is used in sushi rolls. 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. Although, in some Indian and Central Asian recipes, coriander leaves are used in huge amounts and cooked till they dissolve into sauce and their flavour mellows.[1] Another factor that dictates the quality of flavor is the time when coriander is harvested. If its roots consistently stay at a temperature above 75 degrees Fahrenheit, the herb will quickly bolt, causing its leaves and stems to yield a bitter flavor and become quite chewy. At this point, made evident by the thinner and finer leaves, it is only practical to harvest the coriander seeds, since the stems and leaves are no longer a usable food source.
Coriander leaves were formerly common in European cuisine but nearly disappeared before the modern period. Today Europeans usually eat the leaves and stems only in dishes that originated in foreign cuisines, except in Portugal, where it is still an essential ingredient in many traditional dishes. To use the stems, separate cilantro leaves from stems. Chop stems finely and add them to your dish a minute or two before serving, just giving them time to warm up and disperse their flavor. The leaves will remain beautiful and fresh if you use them to garnish individual plates.
The fresh coriander herb is best stored in the refrigerator in airtight containers, after chopping off the roots. The leaves do not keep well and should be eaten quickly, as they lose their aroma when dried or frozen.
Fruit of Coriander Herb
The dry fruits are known as coriander seeds or coriandi seeds. In some regions, the use of the word coriander in food preparation always refers to these seeds (as a spice), rather than to the plant itself. The seeds have a lemony citrus flavour when crushed, due to the presence of the terpenes linalool and pinene. It is also described as warm, nutty, spicy, and orange-flavoured. They are usually dried but can be eaten green.
If the fruit is obtained in its natural form, it can later be dried in the sun. Most commonly, it is bought as whole dried seeds, but it can also be found as a powder. When grinding at home, it can be roasted or heated on a dry pan briefly to enhance the aroma before grinding it in an electric grinder or with a mortar and pestle; ground coriander seeds lose their flavour quickly in storage and are best only ground as needed. For optimum flavour, whole coriander seed should be used within six months, or stored for no more than a year in a tightly sealed container away from sunlight and heat.
Coriander seed is a key spice in garam masala and Indian curries, which often employ the ground fruits in generous amounts together with cumin. It also acts as a thickener. Roasted coriander seeds, called dhana dal, are also eaten as a snack. It is also the main ingredient of the two south Indian gravies: sambhar and rasam.
Outside of Asia, coriander seed is an important spice for sausages in Germany and South Africa (see boerewors). In Russia and Central Europe coriander seed is an occasional ingredient in rye bread as an alternative to caraway. Apart from the uses just noted, coriander seeds are rarely used in European cuisine today, though they were more important in former centuries.
Coriander seeds are also used in brewing certain styles of beer, particularly some Belgian wheat beers. The coriander seeds are typically used in conjunction with orange peel to add a sultry citrus character to these styles of beer.
Roots of Coriander Herb
Coriander rootsCoriander roots are used in a variety of Asian cuisine. They are commonly used in Thai dishes.
Potential medical uses of Coriander Herb
Coriander has been used as a folk medicine for the relief of anxiety and insomnia in Iranian folk medicine. Experiments in mice support its use as an anxiolytic.[7] Coriander seeds are also used in traditional Indian medicine as a diuretic by boiling equal amounts of coriander seeds and cumin seeds, then cooling and consuming the resulting liquid.[8] In holistic and some traditional medicine, it is used as a carminative and for general digestive aid.[9][10]
Ref : http://en.wikipedia.org
Garden Herbs and How to grow - Coriander
The another names of "Coriander" I've herd are Chinese parsley or cilantro. This plant is basic herb in Thailand and easy to grow. When I was young, my teacher of agicultural subject used to assign my friends and me to grow them. I was very excited when I weak up and found Coriander Herb in my garden!!!
Coriander is a delicate annual herb with several branches and lacy leaves with jagged edges belonging to the carrot family. Native to South Europe and Asia, this aromatic beautiful herb is found in many parts of the world. Coriander's leaves called cilantro is used as seasoning in curries, salads and soup and its dried ripe spherical seeds mostly in powder form is slightly roasted and used as curry powder in dishes, to flavour cakes, cookies, alcoholic beverages such as gin etc. This fragrant spice also has its own medicinal properties. Oil of Coriander seeds is a valuable ingredient in perfumes.
Coriander plant grows fast to a height of 1 to 3 feet with a spread of 9 inches. It has branched pale green shoots with fan shaped bright, green leaves with jagged edges. The flowers are small and pinkish- white, formed in clusters that will ripen into coriander seeds. The aromatic seeds are round yellowish brown in colour when ripe. The strongly flavored leaves, the seeds and shoot are all edible.
Propagation and Planting for Coriander Herb
The propagation of coriander is through seeds. Seeds can be sown directly in the garden or in a container or pot. Plant the seeds 1/2" to 1" deep, 2-3 feet apart in rows and rows should be 15" apart. Coriander traditionally germinates very slowly and can take as long as 21days to emerge. Ensure regular watering and that the soil is warm enough for speedy germination.
The plant prefers well drained loamy soils rich in organic matter with a pH of 5.5 to 6.5. Soil should not be too rich with organic matter as too much nitrogen lessens the flavour. The plant requires partial shade but fairly high temperature and sufficient water. The plant can be kept in full sun but must be shaded during the heat of day to protect against sunscald. Too much heat can damage the fruit. They need a long season to ripen, so choose an early variety.
Coriander leaves can be picked when the plant is immature i.e only a few inches tall. Fresh tender leaves have better flavour. But seeds ripen only after a long season say about 2 1/2 months before they are ready to be picked. Harvest seeds when fruits turn brown and before they shatter. Mature or ripe fruits have a distinct spicy aroma. Leave the seed heads in a dry airy place for 2-3days. Shake off the seeds and store for later use.
Problems and Care for Coriander Herb
Several commonly occurring root diseases, such as damping off and seedling rot, can infect coriander seedlings. Symptoms include yellowing and death of newly emerged seedlings. Seeds chosen must be clean and healthy. The best protection against diseases is to choose resistant healthy varieties and to rotate crops as much as possible. It is important to use clean seed to reduce the risk of seedling diseases. Crop rotations will help to prevent the build up of diseases.
Weed build up is another problem which limits coriander production. Spray three to four times per season to control weeds. Grasshoppers are an insect pest in coriander as their heads and other body parts can contaminate the grain sample and cause downgrading or rejection. Leaf hoppers also can spread aster yellows disease which can make the plants sterile. Attempts should be made to prevent the spread of leaf hoppers into the crop area. Stems of coriander are weak and the plant may require staking.
Ref : http://www.webindia123.com
