Is Coriander or Tarragon the most hated herb?
We’re currently running a poll on our facebook page to see which herb is hated the most. We’re going to say possibly coriander. There would be at least one order a day that has asked to remove coriander.
After a search on Facebook and Google, we even discovered there are coriander hate clubs! It is one of those love or hate herbs. But Why?
According to Professor Russell Keast, who specialises in sensory and food science at Deakin University’s School of Exercise and Nutrition Sciences, says genetics, exposure and maturing taste buds can be largely blamed for how we feel about the infamous herb.
Coriander
Coriander Coriandrum sativum, also known as cilantro is a popular herb used in Thailand. The leaves and roots have a citrus-flavour to them. The roots and stems of the plant may also be used in soups and curries. The roots have a more intense citrusy taste than the leaves.
The coriander plant also produces seeds. These can be briefly heated or roasted and then ground and used as a spice. The coriander seed is a common spice used in a variety of cuisines, especially curries.
Tarragon
Tarragon (Artemisia dracunculus), also known as estragon is native to Siberia and western Asia. Tarragon is strong and tangy with lingering lemon, anise and basil undertones and a sweet aftertaste.
Commonly known as a flavouring for vinegar and is used in pickles, relishes, prepared mustards, and sauces. Tarragon also goes well with fish, meat, soups and stews, and is often used in tomato and egg dishes. Tarragon adds a distinctive flavour to sauces.
