How To Store Cilantro Properly. Part 2

2024 Author: Gavin MacAdam | [email protected]. Last modified: 2023-12-16 13:38

To keep cilantro as fresh and tasty as possible, it must be stored properly. In the first part of the article, we looked at ways to store cilantro in the refrigerator and in special freezer bags. There are several other ways to store this spicy herb - it can be excellently stored in ice cube trays or dried. This solution will allow you to enjoy the taste of herbs for several months

Storage in ice cube trays

Freshly picked cilantro sprigs are washed and allowed to drain. It is best to rinse the cilantro under running, cool enough water. And to make it faster than glass, the plant is placed in a colander or laid on layers of paper towels for a while.

With a sharp knife, cilantro leaves are cut from the stalks and cut into small pieces suitable in size for subsequent cooking. Then they take ice molds, and put in each cell a predetermined amount of greens (usually a tablespoon) - this approach will allow each time to defrost the required amount of grass.

Then, using a spoon, the greens are poured with cold water, trying to ensure that the water completely covers it. Do not pour water into the molds directly from the tap - it can easily go over the edges, and the volume of grass in the cells will decrease. To keep the greens filled with water as fresh as possible for as long as possible, the mold is placed in the freezer and kept there until the water hardens.

In this form, cilantro is easily stored for several months, and it is stored even longer than grass frozen without ice. For subsequent cooking, cilantro is thawed at room temperature and, having drained the water from the leaves, dried with paper towels. Or you can add frozen cubes directly to sauces or roasts - they will melt right there. You can also put them in plastic freezer bags to free up space in the freezer. Each bag will need to write the date of freezing and the name of the herb.

Drying cilantro

All dry and yellowed leaves, as well as the ends, are cut off from cilantro - sharp kitchen scissors are best for this. Instead, you can take a kitchen knife. You should try to cut the stems no more than 2.5 cm. However, this step is not necessary, since the main goal in this case is to dry the cilantro, and not keep it fresh. However, cutting off the stems and obsolete leaves will preserve more flavor in this grass - parts of plants that have dried up to this almost always become tasteless.

Prepared cilantro is collected in bunches, several times wrapping the stems with twine, which is subsequently tied tightly. In this case, the twine should be at a distance of about 2.5 cm from the ends. As a rule, four to six branches are tied into one bunch.

The finished bundles are hung down with their tops, tying the free ends of the twine to hooks or to hangers. In this form, cilantro is stored in well-ventilated and fairly warm places until it dries completely. But sunlight should not fall on it - it will quickly discolor the leaves. To protect from direct sunlight, paper bags can be put on the bundles - moreover, they will also protect the greens from debris. And to prevent mold from appearing, small holes are made in the bags for better air circulation. Usually cilantro dries completely in a couple of weeks. From time to time, you should check to see if the string has become loose or too spacious - if this happens, it must be tightened more tightly.

Dried cilantro is stored in a dark, dry and fairly cool place. With this storage option, it does not lose its taste for six months. And to preserve it even better, you can put the grass in plastic bags equipped with a zip-lock or in special ventilated containers (containers). As usual, on each container, you should write the start date of storage and the name of the plant, so that you can always find the necessary greens.