Cilantro tastes horrible!
bernergrrl
18 years ago
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momherb
18 years agosharon_sd
18 years agoRelated Discussions
Pawpaw tastes horrible?
Comments (17)I've been experimenting with paw paws in the southeastern acidic swamplands of a changing (back and forth) USDA 8b/9a zone for about eighteen years. Although I've had blooms for several years, apparently we've never gotten pollination until this year, and it was on one of my oldest trees, a seedling that was likely harvested from the wild in Tennessee. I believe that it produced four fruit, in two clusters, but one cluster quickly fell off, and the other, they probably got dropped by a squirrel just a few days ago, but the squirrels apparently did not like them (there were bites in them) and left them on the ground. These paw paws seemed to be a bit small, but they had already started to soften. They smelled just like a pindo/jelly palm fruit, with seeds and texture similar to a loquat, maybe a little bit more soft flesh, and the taste was like a jelly palm fruit but without the acidity. They smelled just like a jelly palm fruit as well, kind of musky with a mixture of tropical fruit. There definitely was a bitterness after eating it that stayed in my throat/mouth for awhile. It's been very hard to get these guys to survive in the acidic wetlands, but occasionally, they do take hold and eventually start going into a growth mode. However, for each one that has survived, there have probably been 3-5 that has failed, including potted, bare root, and grafted varieties. Some of the best plants I'd gotten, as far as being potted and having a good, healthy root system, have been from stark brothers, but I've gotten them from all types of nurseries. The worst grafted ones I've gotten were little twigs that seemed to have arrived dead. Since this has been an ongoing experiment for a long time, I've experimented with planting them everywhere, high areas, low areas, shade, sun, in-between, and in my limited plantings, the ones that seemed to take off the best were always in shade or partial sun. One of my youngest trees to flower was a Tallahassee/Panhandle seedling, probably as young as 3-4 years old and probably less than 3' tall, while my TN seedling was about 15 years old when it first bloomed. Interestingly, I never got suckers until it actually got pollinated for the first time. Some of my grafted varieties have consistently bloomed, while many of them (including the mango cultivar) haven't. I probably have somewhere around 8-9 grafted cultivars and around 10 or so seedlings. That gives me a genetic diversity of nearly 30 genetically different plants, as soon as the grafted ones sucker, because the suckers come from the rootstock, not the top grafted material. With the above said, seeds produced from the fruit we get going forward can be used, to further diversify the experiments and be used for future grafting purposes. I did not realize that it would take 18 years to get this far, and it could potentially be another 15-18 years before we could potentially start introducing paw paws to the industry that are capable of reliably producing fruit in this zone, or sent down to Orlando and Tampa, for further experiments. Selectively breeding paw paws for their lack of needing 600-1000 chill hours is only one step, and the next step is actually selectively breeding for fruit size, quality, etc. I may be long dead before we see top quality paw paw fruit being reliably produced as far south as Tampa, but I believe it's a possibility. It could be 20, 30, or 40 years before the next generation of people perfect it....See MoreWhy is cilantro not good once it bolts?
Comments (13)I was wondering the same thing about cilantro, as I have some now in my first garden here in Denver. I started a store bought cilantro plant about 5-6 weeks ago, and it already bolted probably 2 weeks ago. Now it's the tallest thing in my garden! I still have some of the regular leaves left on the bottom to use though. I used some last night in my guac, and I thought they still tasted great. Haven't tried those thin little leaves on the bolts though, I was wondering if they were any good. Guessing they must be what is bitter? They are definitely different from the normal wide leaves. I went ahead and bought some seed last week and planted it, but now it sounds like that is going to take quite a long time before it comes up, so I might have to find another plant. Probably should have spaced them out a bit instead of planting several at once also. Oh well, live and learn. I assume the bolted plant will take a very long time to seed and start new plants, probably not even this year? Sure is wonderful to have fresh cilantro all the time though!...See MorePapaloquelite - summer cilantro
Comments (1)I tried a couple years back, I forgot what happened, slugs ate it??? then I couldn't get the seeds to germinate after that. It's the TRUE cilantro... northerners tried to copy the Papaloquelite by using cilantro. You GROW! :o)...See MoreAcquired Tastes
Comments (36)As a child I hated vegetables with the exceptions of potatoes, corn, raw green peppers and raw carrots. Once I left home, I started eating vegetables, don't know why but possibly to be polite, having been brought up to eat whatever I was given. Now I love cooked vegetables, though I'm still not nuts about salad vegies, and can only eat raw tomatoes in the form of bruschetta, or else buried in a sandwich with lots of other stuff. We titled a family email home from a recent trip to Czech Republic "The Unbearable Absence of Vegetables" due to almost never finding any on a plate! (It's weird- you see piles of yummy looking veggies at stands in the markets but I have no idea why, as no one seems to consume them...) My mother would have fainted at the idea of me MISSING vegetables :-D My aversion to olives started to change as I ate them on pizzas at friends' houses- now I love them, even on their own. A couple of other food aversions I had I lost due to working in kitchens where they were used a lot. Anchovies was one- I worked in an Italian restaurant which also did pizzas, the boss would make pizza at the end of the night with the leftover ingredients and give me a couple to take home, often with anchovies. I grew to like them :-) And another restaurant where I worked the owner (and my co-cook) loved Gorgonzola, and assumed I did too as she handed me a canape to try. Surprise! I loved it and lots of other blue cheese too (much to my husband's disgust). My in-laws had already introduced me to Camembert when I was dating :-) I still don't like oysters, try one every few years but it hasn't happened yet :-)...See Moregranite
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