CBHS to Hear About Coriander/Cilantro

Every year, the International Herb Association designates an herb of the year, which for 2017 is coriandrum sativum, better known for its leaves as the herb cilantro and for the seeds of its fruit as the spice coriander.  The March 9 meeting of the Chesapeake Bay Herb Society will hear about the evolution of the use of cilantro and coriander in world cuisines from Holly Wright, who has been a member of the society for five years.

Ms. Wright was first attracted to the activities of the herb society as a way to learn more about the uses of herbs in cooking.  Over the years she has enjoyed the camaraderie of being an extra pair of hands at work in the society’s herb garden at Pickering Creek Audubon Center.

As someone who is interested in history, she says it is fascinating to learn about the way food and cuisines have been studied as an aspect of culture.  She hopes to share something of the rich discipline of food history by sharing what is known about the uses of cilantro and coriander.  Since moving to St. Michaels seven years ago from the Boston area, Ms. Wright has pursued such diverse interests as an on-call chaplain at the hospital and regional cancer center in Easton, a certified interpretive guide and docent at the St. Michaels Museum, and advocate for women’s reproductive rights.

The society usually meets the second Thursday of each month at 6 p.m. at the Parish Hall, Christ Church, 111 S. Harrison Street, Easton.  Meetings include an herbal potluck dinner, a short business meeting and a presentation on an herb-related topic.  The theme for the March dinner is herbs and spice blends of the Roman Empire.

CBHS was formed in 2002 to share knowledge of herbs with the local community.  The group maintains the herb garden at Pickering Creek Audubon Center.

For more information, call (410) 827-5434 or visit www.ChesapeakeBayHerbSociety.org.