Our Notes on Chef Num & Chalee’s flowering Coriander Salad last week. There’s been a lot of flowering on the farms. The lack of rain causes stress on the plants and makes them bolt and flower. A bit of nature's trick in gift giving making you aware through beauty. We align ourselves, somewhat, with what is going on in the fields. There were a lot of flowers. Noted also in passing by chef Num, and it’s because it is very dry and we’ve had a very hot summer and not nearly any rain. There were quite a few flowers on the menu, and we even made a salad out of coriander flowers-in bounty. The coriander in all its stages in one nonchalant salad with the 12-year Jersey rib. Perhaps unnoticed when served with a great piece of meat naturally. Chef Num and Chef Chalee were excited about the coriander, even in Thailand industrial agriculture dominates and the ability to use the coriander in all stages of bounty is rare. Both Crocadan farm and Good Earth Growers gave us coriander of different stages. The Green seeds, “younger leaves”, “older leaves”, flowers, and the tender bolts all tossed with a bit of fish sauce and palm sugar create a melody and can experience the coriander in its full form. Whilst tasting the different parts of the coriander it was noticeably sweeter, the plant’s energy building up into sugars to make a seed. The seeds’ hum citrus notes along with the overwhelming herbal scent of fresh green coriander. Altogether strong, like no other coriander, the once quiet coriander for some of us, when heard had a lot to say. Flowers are a sign of resilience, though we ask for rain we can still surrender to the generosity of nature. The dry summer means lots of flowers visiting on the dishes at kiln this season. It may be trending, but it’s just nature telling us how it is.