No, it's not really as bad as it sounds--besides, they are grown to be picked right? Right?
The main reason--besides the fact that I appear to be a picture freak--that I decided to document this is because this particular strand of Cilantro is the perfect specimen when it comes to having almost all of the Cilantro's stages shown in order of progression. Check it out:
Stage 1: Cilantro Broad Leaves--Chinese Parsley Style
Stage 2: Cilantro Skinny Dill Looking Leaves
Stage 3 & 4: Cilantro Steadily Becoming Coriander after the Flowers Recede
Having sampled all of the bits of said Cilantro strand, I can tell you that the flowers are tangy and somewhat sweet (I can see why they are a delicacy. Have I said that before? o.0?), the seeds (while green, anyway) are a sharp and gritty kind of taste, like black pepper but less intense if you will--and the Cilantro leaves, both the dill-looking ones and the parsley-looking ones, are a bitter and encompassing medium-mild spice flavor. I chopped the whole damn thing up and put it in my sauce nevertheless, and it was delicious!
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