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Clonefarmer 05-14-2009 07:52 PM

Homegrown coriander
 
I transplanted some cilantro/coriander plants I got from the local nursery. Assuming it goes to seed should I try and harvest the coriander seeds green or dry? Any tips on preparing them for use in brewing?

Witch other herbs, spices or plants used in beer can be homegrown?

GilaMinumBeer 05-14-2009 07:57 PM

HomeBrewers Garden is a great reference. I tried it myself with teh Coriander (we also make a lot of curry's) and I seem to recall that you cut it green (end of season as the "berries" begin to fall) and let it dry.

I gave up because it was a LOT of "berries" on a little plant and was a PITA (IMO) to separate.

Later, I read something about using a water bath to separate. IIRC, the good berries will sink and all the fluff wil float. But PLEASE do not take my word on this and look it up. There was a lot of good google info.

HBHoss 05-14-2009 09:22 PM

According to the previous mentioned gardeners book, Coriander/Cilantro
"Harvesting: Pick the leaves before the flowers bloom in late spring. Gather the seeds after they have turned brown, but before seeds scatter.

It's a great book. If you are interested in growing your own, then I highly recommend it. It goes into just about everything a brewer would grow to brew beer with.

EDIT: If this is the only thing you are interested then here's the rest of the answer to your question. "Use from one sprig to one ounce of fresh leaves or 1/4 to 2 ounces of seeds at the beginning of the boil for flavoring."

Clonefarmer 05-14-2009 09:46 PM

Thank you for pointing me towards the Hombrewer's garden. All information is appreciated :).

HBHoss 05-14-2009 10:24 PM

Quote:

Originally Posted by Clonefarmer (Post 1323572)
Thank you for pointing me towards the Hombrewer's garden. All information is appreciated :).

Always a pleasure to actually help someone. :D

Don_Coyote 06-23-2012 07:06 PM

I don't know if ressurections are frowned upon here, but i'm growing my own and using HBG as a reference. I'm wondering if anyone would know whether the seeds need to turn brown for chemical development in the oils useful for flavoring, or if it is only to make havesting easier as they fall off the plant? It is growing like a weed around my house and i would like to throw some in by batches as soon as possible. I picked a green seed today and it smelled very pungent when crushed, so i might use those instead of the older ones sitting on the shelf.

Also, The Homebrewer's Garden says to put the coriander in at the beginning of the boil, but many recipes i've seen call for it to be a late addition. Anyone noticed a difference in taste or utilization levels?

bottlebomber 06-23-2012 07:10 PM

The easier way I've found is to let them go just brown on the plant, then shake them off into a bowl. Some will fall but the plants produce a ton.

Don_Coyote 06-23-2012 07:30 PM

I've got more growing than i'll bother harvesting, so i'm wondering if i can start using some without waiting for them to go brown...

bottlebomber 06-23-2012 07:37 PM

Quote:

Originally Posted by Don_Coyote
I've got more growing than i'll bother harvesting, so i'm wondering if i can start using some without waiting for them to go brown...

I'm sure you could, but it may be hard to know how much to use. I imagine the aromatic content is a lot different when it's green and uncured.

Don_Coyote 06-24-2012 03:25 AM

I'm trying a Saison, so am willing to take a chance on different. I'd only be worried if they were more potent when green and overwhlemed the other flavors. Maybe i'll draw out a bit less than a gallon near the end of boil, add them seperately, and ferment it in a carboy....


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