cooking with CANNABIS
by Chef Sebastian Carosi
Trust me , these little green gems are completely worth the arduous harvest . They taste like a cross between the dried coriander seeds in your dry-spice rack and fresh herbaceous cilantro . A bright citrus pop , like garden grown green pop-rocks , they are truly unique . In the United States , most people grow this familiar herb for its leaves and stems . Coriander is used ubiquitously in many cuisines and loved worldwide . But the bright greens seeds are a gastronomic prize as well , harvested when they are young and tender . At this stage coriander seeds pack a citrus punch and are sharp and more pronounced in cilantro flavour . I am yet to see this unique ingredient in any grocery store . I was first gifted several cups from a farmer friend back in the early 90s , then again by another farmer friend many years later . And with my current garden being basically over-run with coriander I am guaranteed to have a bountiful supply of coriander pickled coriander . At the right time of year your garden can produce enough to pickle , but the garden is definitely a great place to be if you ’ re interested in a batch of these gems . The seeds store well in the refrigerator in a covered container for several weeks . This may be necessary to build up a big enough amount to do something with ( like make these pickles ). It seems as if everyone is familiar with the dry , slightly brown coriander seeds found everywhere . Hopefully this recipe will help you overcome your spice-rack dilemmas and provide you with a non-traditional addition to your pantry .
“ Be sure to get your pickle on when you have an abundance of green coriander seeds in your garden .”
Sometimes super simple is the motto of the day ; the foods we eventually choose to create should fit these same parameters . Once pickled , these little green gems make a delicious accompaniment to fish , chicken , pork , beef , and an amazing addition to bright spring and summer salads . A new and pleasant addition to most any dish , but especially a piece of pan-seared fatty fish like salmon with a big squeeze of fresh lime juice ( Yes , that ’ s my biased opinion , I get to test the recipe ). Over the years I have pickled them , fermented them , salt cured them — but pickling them has to be on the top of my list . Another awesome way to use them is to slightly crush them to make them into a salsa verde type salsa for that previously mentioned piece of pan-seared fish and some fluffy rice ( YUM ). An additional crowd-pleasing recipe is to crush them and make them into a mignonette for drenching fresh shucked cold-water oysters . Be sure to get your pickle on when you have an abundance of green coriander seeds in your garden . And since all of us here at Maximum Yield have been helping you grow tomatoes , we thought you might enjoy a coriander pickled coriander recipe to garnish those tomatoes .
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Chef Sebastian Carosi is an award-winning chef , avid forager , and wild crafter . Chef Sebastian Carosi , also known as the short-order cannabis revolutionary , has been cooking with full spectrum cannabis and eating the devil ’ s lettuce since the early 90 ’ s . Trained at Portland , Oregon ’ s Western Culinary Institute , apprenticed under renowned chefs in Italy , and went on to lead the farmto-fork movement across the United States . Find him on Instagram at @ chef _ sebastian _ carosi
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