November 10, 2006
I learned to despise cilantro at a young age. My family lived overseas for many years, where markets are unreliable, and vegetables poorly labeled. My mother, seeking parsley for a recipe, wasn't sure if the bunch of greens she was holding was the correct leafy plant. So, she pulled off a few leaves, handed them to me and said, "Taste this, and tell me if it's parsley or cilantro?" Before she could finish the question, a metallic, burning sensation roared through my mouth, causing my eyes to water and nostrils to flare. Needless to say, it was NOT the parsley she was seeking. Ever since that day, I can detect even the TINIEST amount in any sauce, salsa or marinade, and all I have to say is: NO THANK YOU!