In honor of the Rose I offer you (for those who imbibe alcohol) one of the easiest methods for tasting this flower.
My first encounter with Blood Oranges was while living in what was then known as “West Germany” in the 70s. It was so wonderful on those many grey cold northern European days to enjoy a piece of “exotic “ruby gold fruit from sunny Spain or Italy. Years later while living in the Northern Sierras a Moroccan friend shared the following simple recipe from his homeland with me.
It is reputed that ancient Hebrews originally used cilantro root as the bitter herb in the symbolic Passover meal. The Romans used coriander with cumin and vinegar as a preservative. Romans and their conquests, introduced cilantro’s use and spread it to Asia, where it appeared in recipes for potions used as aphrodisiacs in China during the Han dynasty (207 BC-200 AD).
Medicinally, Cilantro is considered an aid to the digestive system. It is an appetite stimulant and aids in the secretion of gastric juices.
The essential oils of the cilantro leaves contain antibacterial and antifungal properties and can be used as a fungicide (ancient Romans were known to use it to preserve meat). It is also a rich source of vitamins A and C. More importantly Coriandrum sativum has been researched and found to have an amazing effect on the human body in the elimination of heavy metals, specifically Mercury, lead, and aluminum. Research conducted by Dr. Yoshiaki Omura, revealed that a minute amount (two tablespoons per day) of raw, unheated, Cilantro had a significant “chelating” effect in the treatment of heavy metal elimination in humans in just two weeks time.
Here then, in that spirit, is my adapted recipe for a Cilantro “Chelating Pesto”
Roasted Jerusalem artichokes (Helianthus tuberosus)
“There is something in the nature of tea that leads us into a world of quiet contemplation of life.”