Green Coriander Seeds, A Gardener’s Delight

Green Coriander Seeds

My favorite crop, hands down, is green coriander seeds. Quince are a close second but, whereas I can easily purchase quince, I have never seen green coriander seeds for sale. These seeds are a reminder to me of the greatest pleasure of gardening, and that is in having flavors that cannot be purchased. So every few months, when my cilantro plants bolt, I gather the precious green seeds and manage to make a few dishes. Green coriander seeds are nutty, earthy, sweet, and with the fragrance of the coriander leaf. They are not overpowering but surprisingly mild. This year I became obsessed with pickling the green seeds, to have year round. My first crop, after this decision was made, was lost to a very enthusiastic neighbor who was trying to lend a helping hand in the garden… Absolutely no fuss was made over this, after all, I knew there would still be time left in the year for another two crops.

Let your cilantro plants bolt. I harvest the seeds when they are plump and green. Keep a careful eye on them since once they reach a certain size, they will brown quickly. Snip the little sprig branches of seeds. Gather as many as possible, patience is required here, but since the preparation is so easy, harvesting as many as possible is worth the effort and time. Once you have gathered “enough,” place in a fine sieve and rinse. I made a brine, using the trusty floating egg method. To pickle, pack the seed sprigs in clean glass jars, add a clove of garlic (why not?), and cover with brine. Repeat… Place in refrigerator. Mine reached a level of pickled delight in 2 weeks.

I like to use green coriander seeds with chicken or fish dishes that are cooked in a tomato sauce., or mixed with harissa, in chicken soups, with a nicoise salad, etc…