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Originally Posted by luigiwu
Bower, my mother has always called what looks like cilantro - "Kin Tsai" ??? and we do use every part of it in asian cuisine. How very interesting!! I assume you've grown Kin Tsai? Is it prone to bolting? I'm tried of trying to grow cilantro for example...
Kath and Bower, Is there a good way of preserving it? Fresh is no doubt best but is there any way of dehydrating it or freezing it? And all in all, pretty easy to grow too?
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I've done both but try to keep my freezer for other things. Rehydrated, it's good for all the usual cooked uses. I've only frozen it after sautéing and placing in ice cube trays but decided it was just easier to dehydrate raw slices made with the mandoline.
If you give it the fertility, water and space it needs it's not really hard to grow but maybe more demanding than some veggies. I love to eat it fresh and always have some on hand even when I have to buy it during the winter.