I made carrot and coriander soup today with fresh coriander, and yesterday pesto with fresh basil... I hadn't had fresh herbs for ages before that. There's something special about them.
Yum!
I made S-balls (as we call them) last night, which is beef mince put through the food processor with a pureed mix of half a green capsicum/bell pepper, 1 T cumin, 1 t minced garlic, juice from one lemon, a pinch (or more) of chilli powder if desired, and a big handful of fresh coriander.
(Then shape into patties or small bite sized balls and cook under the broiler on a foil-covered tray till done. Serve on rice if desired, with a sauce of yoghurt mixed with a pinch of salt, a good squeeze of lemon juice, and a small handful of finely chopped fresh mint. I know mint and beef sounds weird but it really works well. I have yet to serve these S-balls to anyone who didn't fall in love with them. )
DB: Can I help?
Me: Can you go pick me some coriander please.
DB: How much do you need?
Me: Oh, lots. (Remembers that when I say that about herbs she usually brings me three or four sprigs.) I mean, a metric f*cktonne.
DB disappears. DB reappears.
DB: Here you go.
Me: !!!
Well, gosh golly wow. If I were to put this coriander into water like a flower bouquet, I'd need three vases each the diameter of a coffee mug.
Happily, I had heaps of green capsicums (which I'd liberated from plants that were falling over under their own weight) and a dozen lemons. I discarded the tough coriander stems and made ten batches worth of spice mix, froze nine of them in ziplocks, and used the last one with half a kg of beef mince to make dinner.