Coriander, cilantro and Chinese parsley are all the same herb. It is useful for garnishes and adding to prepared dishes near the end of the cooking time. The leaves taste best when they are fresh, though freezing preserves this garden herb. Fresh cilantro is quite perishable -- like most herbs -- but may be stored up to a week in the refrigerator. It is available in bunches year-round at grocery stores. Freeze any cilantro that you won't use within a week.
Things You'll Need
- Glass jar or other container
- Plastic bags
- Paper towels
- Freezer wrap and tape
- Zip-close freezer bag
Refrigerating Fresh Cilantro
Place the cilantro stems in a container of water, such as a glass jar, just as you would fresh flowers.
Cover the container opening loosely with a plastic bag.
Place the container in the refrigerator.
Replace the water every two days to keep the cilantro tasty for up to a week.
Wash the cilantro leaves well under cool running water.
Drain the leaves in a colander or on paper towels.
Blot the leaves gently with paper towels to remove excess moisture.
Wrap the leaves in freezer wrap.
Place the wrapped package in a zip-close freezer bag. Seal the bag and freeze it for up to three months.
Tips & Warnings
- Cilantro loses some of its fresh flavor when dried. For the best taste, use it fresh or frozen.
- Wash fresh cilantro right before using it in a dish. Blot the leaves gently with a paper towel to remove excess water.
- Cilantro leaves are limp after freezing and thawing, therefore are not acceptable as a garnish. After thawing, frozen leaves work fine for cooking.
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