It’s been a hot summer, I’m sure I don’t have to tell you that, you’ve been living it too. My garden is living proof as well; everything that had the capacity to bolt did so and in a big hurry. You see, when it gets really hot a switch flips in most plants, it tells them to start producing flowers and seeds, it’s a survival mechanism so that they can ensure a next generation before the heat does them in completely. Bolting is the reason why growing spinach, lettuce, and many herbs is hard to do in the summer heat. But with the bitter can also come the sweet. Cilantro produces coriander seeds, which, when green, are jam packed with an intense flavour. You can pickle them or use them fresh in a recipe, but they're normally just left alone, gardeners simply wait for them to turn brown and dry out on the stem. Once dark and brittle they can be harvested and used for next year’s cilantro crop. It's also nice to knock them around a bit, some of the seeds that tumble to the ground are sure to come up next year all on their own.
This cocktil is a neat way to use up some of those tiny green seeds while they're still around.
Green Coriander Seed Gimlet
3-4 oz gin
2 oz fresh lime juice
2 oz green coriander seed syrup
Combine in a shaker, shake vigorously for 30 seconds and strain into a well chilled glass, that's half full of ice.
Green Coriander Seed Syrup
1 cup water
1 tbsp green coriander seeds
Smash the seeds with a mortar and pestle or with a hammer in a small plastic bag. Combine all ingredients in a saucepan and bring to a boil, let it continue to boil, but not too vigorously, for about 10 minutes. Strain into a glass jar and refrigerate.