Ok, so I have an herb obsession.
The mason jar is FULL of dried mint. Makes the best tea ever. One of the bags lost its label, so I call it my “mystery herb”. One day I will remember what it was I’m sure. The plant? It’s a basil tree. Yeah. Tree. Lives inside or out (depending on season) and will live for at least five years. Leaves look like thyme but smell and taste like a mild basil. Kind of amazing. Not “frankenfood” by the way, just grafted. Kind of a fun “bonzai” type hobby plant too. I got distracted, sorry.
As much as I love to have dried herbs around, there is just nothing like fresh.
My favorite? Cilantro. Hands down. I LOVE the stuff. I use is instead of lettuce on tacos, chop it up into a spicy chicken salad, and have even juiced it with fruits and veggies. No matter how much I eat, I can’t seem to get enough of the stuff.
I opened my CSA box this week and saw the most gorgeous cilantro ever. It was so full and beautiful… and the smell. OMG.
Really, though, the results of Farmer’s last week were just gorgeous all the way around:
Cilantro on the right. I mean, just look at that. ❤
Want to make a fun sauce for tacos or dressing for a cilantro salad? It’s easy-peasy.
Take 1/2 of a bundle of cilantro, chopped, and pop it in a blender or food processor.
1 cup of sour cream
2 jalapeno peppers
a heavy pinch of salt
Two peeled avocados
Once smooth, squeeze the juice of one lime in and puree until combined. If its too thick, add a bit more sour cream.
SOOO delicious, especially on fish tacos or over a mixed green salad w/chicken, tomatoes, fresh cilantro and some good quality corn chips crushed over it. Simple and delicious!
Cilantro is loaded with good-for-you goodness. I went through a detox at the beginning of the year and cilantro was an important part of my cleansing process. It leaches heavy metals out of your body, which may result in a headache when eaten in large quantities, but I stuck it out, figuring it was doing its job! Here’s more info on this wondrous herb:
Cilantro season doesn’t last nearly as long as I want it to, so I’m eatin’ it up while I can. I’m also apparently stock piling any and all other herbs available.
Even mystery ones.