Current location - Recipe Complete Network - Diet recipes - Can cilantro be pickled?
Can cilantro be pickled?

Cilantro can be pickled, but not well.

Cilantro is so thin that once it's pickled and shrunk, there's not much left.

Cilantro, generally referred to as coriander, is a plant of the genus Coriander in the family Umbelliferae.

Annual or biennial, strongly scented herb, 20 to 100 cm tall. Roots fusiform, slender, with numerous slender branching roots. Stem terete, erect, much branched, striate, usually smooth. Rooted leaves are stalked, the stalks 2 to 8 centimeters long.

Leaf blade 1- or 2-pinnatisect, pinnae broadly ovate or flabelliform-cleft, 1 to 2 centimeters long, 1 to 1.5 centimeters wide, margins obtusely serrate, notched, or y cleft, upper cauline leaves 3- to multi-pinnatifid, ultimate segments narrowly linear, 5 to 10 millimeters long, 0.5 to 1 millimeters wide, obtuse at the tip, entire.

Umbels terminal or opposite the leaves, peduncles 2 to 8 centimeters long. Rays 3 to 7, 1 to 2.5 cm long. Involucral bracteoles 2 to 5, linear, entire. Umbellules with pregnant flowers 3 to 9, white or lilac.

Calyx teeth usually vary in size, small ovate-triangular, large long ovate. Petals obovate, 1 to 1.2 millimeters long, about 1 millimeter wide, with a concave ligule at the tip, radiating petals 2 to 3.5 millimeters long, 1 to 2 millimeters wide, usually entire, with 3 to 5 veins. Filaments 1 to 2 mm long, anthers ovate, ca. 0.7 mm long; styles erect when young.

Fruit reflexed outward when ripe. Fruit globose, dorsal primary ribs and adjacent secondary ribs conspicuous. Endosperm ventrally concave. Vittae inconspicuous, or 1 located below secondary ribs. Flowering and fruiting from April to November.

Growing environment

Coriander can tolerate low temperatures of -1 ℃ to 2 ℃, the appropriate growth temperature of 17 ℃ to 20 ℃, more than 20 ℃ slow growth, 30 ℃ will stop growing. Coriander is not strict on soil requirements, but soil with good soil structure, strong fertilizer and water retention performance and high organic matter content is conducive to coriander growth.

Distribution

Originally from the Mediterranean region of Europe, it is rumored to have been brought back from the Western Regions by Zhang Qian during the Western Han Dynasty, and is now cultivated in the northeast of China, Hebei, Shandong, Anhui, Jiangsu, Zhejiang, Jiangxi, Hunan, Guangdong, Guangxi, Shaanxi, Sichuan, Guizhou, Yunnan, Tibet, Hubei, Henan and other provinces and regions.

Main values

Edible value

Coriander young stems and fresh leaves have a special flavor, often used as a garnish for the dishes, to enhance the taste of the goods, is one of the good vegetables people like to eat.

Coriander contains many volatile oils, its special aroma is the volatile oils emitted. It can get rid of the fishy taste of meat, so in some dishes with some cilantro, that can play a fishy, increase the flavor of the unique effect. With the effect of stomach and regulating the effect of cilantro is due to the pungent rose scattered, can promote gastrointestinal peristalsis, with the role of appetizing and waking up the spleen.

Nutrition

Cilantro (coriander) is rich in nutrients, containing vitamin C, carotene, vitamin B1, B2, etc., but also rich in minerals such as calcium, iron, phosphorus, magnesium, etc., and its volatile oil containing mannitol, sunflower aldehyde, nonanal, and linalool, etc., can be appetizer wake up the spleen. Cilantro also contains potassium malate and so on.

Cilantro (coriander) in the amount of vitamin C is much higher than ordinary vegetables, the average person consumes 7 to 10 grams of cilantro leaves to meet the body's demand for vitamin C; cilantro contains carotene than tomatoes, beans, cucumbers, etc., more than 10 times higher.