Bulbul Coriander   4 comments

Standing at the kitchen sink this morning doing a bit of washing up and I spotted this pair of birds that are new visitors to my garden. In the twelve years I’ve lived here I haven’t ever seen any of these before. They are called White Spectacled Bulbul or Yellow Vented Bulbul for obvious reasons. That water they are bathing in pretty cold this morning but the sun is quite warm for them.

yello-bum

 

yello-bum-2

I’ll bet they don’t have any trouble following each other.

 

I like making curry but one of the spices used in some of my recipes is Coriander leaves. Well I had a hard enough time finding any Coriander until somebody told me about the spice shop in town, only been there a couple of years, why haven’t I noticed it before you may ask, I asked the same thing myself. Anyway I was only able to get ground Coriander and seeds so I planted some, didn’t really think they’d be viable but nearly all of them germinated. Very pleased with that, three pots of them are in the sun on my kitchen window sill now.

coriander

By the way, I also found out recently that in America Coriander is known as Cilantro, a good discovery because I’ve never known that and I have a few recipes calling for Cilantro. It’s also known as Chinese Parsley, something else I didn’t know, of all the things I didn’t know I didn’t know that the most. Thanks Bob.

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Posted December 10, 2016 by cukurbagli in Animals, Food, Gardening, Turkey

4 responses to “Bulbul Coriander

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  1. Hi Chris: Liked the post on the Bulbuls (plural). In Pakistan (Punjab) we have a similar bird that we also call “Bulbul.” But the rear end is bright red.
    The Coriander will grow and when you get the seeds, harvest the seeds. Crushed Coriander powder is used in curry, along with other spices.
    After living in Arizona for 6 years we learned quite a bit about Mexican cuisine. Cilantro is Parsley, the leafy, soft kind. Italian Parsley is coarser and tougher.
    I got some Cilantro the other day to finish off a dish of curried chicken. Once the curry is completely done, you sprinkle Parsley leaves on top for garnish and for looks.

  2. Hi Javaid, nice to hear from you again. Yes Google had the red variety of Bulbul too. I brought some Coriander leaves (chopped) when I came back from UK last year, sadly they were used pretty quickly. I’m trying out various recipes from Madhur Jaffrey’s Curry Bible, wish I could find curry leaves here too but I might have to get someone to bring the seeds or a seedling or two back for me. Drop me a line and let me know how you’re doing these days.

  3. In my parts, cilantro is not parsley, but it is coriander. We also have curly leaf parsley, which is good for the Levantine tabbouli salad, and flat leaf parsley, which is great in Middle European and Italian dishes. Coriander leaves are great with fish, and shrimp. Parsley doesn’t do well in hot climates, thus coriander prevails in tropical countries. The traditional Turkish and Greek kitchens used dill more often, and Slavs also love their dill.

  4. Hi, thanks for the tips, I have dill in my garden, both dill and parsley are freely available here, all fruit and vegetable shops sell them in big bunches.

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