organic cooriander 15/2/10

Hi, everyone,
I am now going to take the plunge -- although there is a raging "Sharqiya" outside, I am going to walk on thin ice and write about coriander (Coriandrum Sativum, a member of the Apiaceae family).
After two years in which I have spoken with many people about many vegetables, I can say with absolutely certainty that coriander is the "vegetable" that stands first in the list of foods that arouse the most extreme reactions! (After it

are the eggplant, fennel, cabbage and the Solanaceae family in general)

For some reason, people either love or hate coriander. Never-the-less, I want to stress that I raise and treat this plant with no discrimination, as if it is just as worthy as all the other organic vegetables in the garden. I say this without debating about its taste and smell. However, I can testify to one special attribute belonging to coriander, which is cited as evidence by both those who love and hate it. There is no doubt that coriander repels the cabbage-butterfly caterpillars (which I'm guessing were the bugs referred to in the book "the hungry caterpillar" that ate and ate and ate and ate ....) and thus protects the cabbage crops - broccoli, cauliflower, etc .... That is how it is in the organic world - there are many sides to everything and everything is a world in itself.
So, for those that just hearing the word "coriander" makes their lips go "yuuccckkkk" and their head begins to quiver uncontrollably (like some members of my family, whose names I will not disclose - they know who I mean) I will call this plant by its biblical name "Gad HaSade".
The common Israeli name for Gad is kusbara, which is the Arabic name of the plant and is derived from the Greek word Koros - meaning bug. The name Koros probably refers to the similarity of the smell of Gad to the smell secreted by an insect from the beetle family called in latin Maladera Matrida. The second part of the latin name is derived from the Hebrew word meaning disturbing". As we all know, this bug is truly disturbing because it enters our homes at dusk, it flies slowly and lands everywhere. And it secretes a terrible smell when alarmed. It was given this latin name by mistake by an Israeli entymologist that thought he had discovered a new species. The Israeli popular name "Khomeini" was introduced probably because the bug came to us from Iran on plants imported around the years of the Khomeini revolution. The English name is very clear - STINK BUG.

To the Gad's defense I will tell you that it was mentioned back in Exodus, (16, 31). In describing the taste of manna falling from the heavens in sinai: "Seed of the white Gad and it tastes like heaven, delicious" !!!!! (google this) Gad was grown in Israel back in the days of the Mishna. They ate the leaves, stems and seeds, just like today. Since it has so many numerous references in the Jewish sources, we conclude that Gad was probably used extensively and kept throughout the year by drying the leaves. According to the Talmud, anyone who eats Gad will produce plump healthy boys - "She who eats Gad has beefy sons" (מסכת כתובות, 61) (look this up too)

Gad seeds were found in a cave in Israel and were estimated to be 8000 years old. There are references to Gad in Sanskrit that indicate that Gad was grown in India 7000 years ago. In the medieval days it was used to produce love potions and incense. It is mentioned as a love drug in the stories of the Arabian Nights. In Europe it is used for preparing scented toilet-water and liqueurs.

The Gad is necessary in foods from many different kitchens:
Mexico - Guacamole
India - Masallah and curry
Yemen - Skhug (spicy hot pepper paste)
Peru - Seviche

Julius Caesar's troops preserved meat with Gad seeds and leaves. The taste was not the only reason. Researchers have found that Gad has antioxidant properties which prevent spoilage of animal fat and the development of worms and bacteria. It is also abundant with a phytochemical called Coriandrol (hence the name in English, CORIANDER) considered to help prevent cancer. The Gad is rich in potassium, beta carotene and folic acid.

In local folk medicine, water in which gad was boiled was used ot treat infections of the eyes, mouth and gums. It's other uses were to relieve abdominal pain, heartburn, vomiting, dizziness and headache.

To demonstrate that I am not taking a side in the debate about gad, I refer you to a blog I read by one called "The Noded" in The Marker called "Kusbara - a work of the Devil in parsley's clothing (loose translation)" Despite that I actually am fond of the vegetable, you should read this - it is very funny! Here is the link http://cafe.themarker.com/view.php?t=1289898 If you wish to know more, I refer you to my website http://maggiesgarden.co.il/organic-cooriander-14-2-1/

The weather is now having an effect on our Gad. With this heat it is rushing to blossom. I hope that we catch it before that happens, because when it blossoms it's leaves become more feathered, it grows a blossom column in the middle and it's stalk hardens and there is not much left of it to eat.

All the best, be well

Yours
Maggie
In our boxes this week:

Regular boxes:

Cucumbers
Tomatoes
Cabbage or celery
Green onion
Green garlic
Cilantro or dill
Lettuce
Fennel
Broccoli (if blossoms will be replaced with Clementines)
Potatoes

In the large boxes also:
Leek or cabbage or celery
Swiss chard
Roquet
Turnip

Fruit Boxes:
Apples
Citrus fruit
Avocado or bananas
REMEMBER - ADDITIONS AND SUBTRACTIONS BY TUESDAY AT 12:00 NOON PLEASE.