Energetics of Cilantro: Soap or Citrus

I love the herb cilantro.  I have tried to grow it in my garden, and have as much luck with that as I do trying to grow 3 inches taller.  My goal was to have lots of cilantro for the summer and in the fall let it go to seed so I’d have coriander for my winter cooking.  Did you know that the leaves are considered an herb, and the dried seeds (coriander) are considered a spice?  Two in one.  How cool is that?

A dear friend of mine thinks cilantro tastes like soap.  Turns out, she’s right.  It’s all based on our genetic ability to produce certain enzymes.  Those with certain genes will find cilantro tastes soapy, and those without, think it tastes like citrus.

To me, it’s a vibrantly zesty little green herb that completes salsa to perfection.  It’s a love/hate thing.  People either love it or hate it, there’s not too many who seem to be neutral about this little shamrock shaped leaf.  The bonus to having lots of cilantro in the salsa is that it helps prevent that socially undesirable action from the refried beans after eating Mexican food.  Energetically, the cooling action helps balance those fiery jalapenos.

• Cilantro’s antibacterial properties (dodecenal):

  •  Helps repel salmonella choleraesuis.  Along with antioxidant properties that help prevent food from spoiling.  Cilantro has another great benefit, it pulls toxic heavy metals from the blood and even the tissues to gently detoxify the body.

• Nutrition

  • Cilantro has manganese, potassium, folate, Vitamin A, C and K, it’s low in fat, fiber, sugar, sodium, carbs and less than one calorie with a big fat zero for cholesterol.  On the other hand, it’s packed with flavor.

• Energetics 

  • Cilantro is cooling (making it the perfect picnic companion).

• Cilantro-Lime Dressing

  • Ingredients

    • 1 jalapeno pepper, seeded and coarsely chopped

    • 1 clove garlic

    • 3/4 teaspoon minced fresh ginger root

    • 1/4 cup lime juice

    • 1/3 cup honey

    • 2 teaspoons balsamic vinegar

    • 1/2 teaspoon salt, or to taste

    • 1/4 cup packed cilantro leaves

    • 1/2 cup extra-virgin olive oil (use 1/4 cup for low-fat version)

• Directions

  • Place the jalapeno pepper, garlic clove, and ginger into a food processor or blender; pulse until the jalapeno and garlic are finely chopped. Pour in the lime juice, honey, balsamic vinegar, and salt, add the cilantro leaves; pulse a few times to blend. Turn the food processor or blender on, and slowly drizzle in the olive oil until incorporated into the dressing. Season to taste with salt before serving.

• Recipe courtesy of AllRecipes.com