August 17, 2012
My first run-in with cilantro was at a Thai buffet place in my city while I was at university.
I grabbed a plate of stir-fried vegetables and when I tasted it back at the table the first thing that came to mind was "they washed these veggies with Palmolive and didn't rinse them out. Ick!"
Months later I was at a Chinese restaurant and again with the detergent in the vegetables. I asked the others at the table if they tasted anything off kilter and they just said "oh that's the herb they used." I thought it very odd that anyone would intentionally use a herb that makes the food taste like it was fried in a wok full of Irish Spring shavings, until I later learned that to others it didn't taste like that. In the intervening years I've discovered that the stalks are much more soapy then the leaves but that both are to be avoided. I'm glad I'm not the only one out there.