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Keeping cilantro fresh

Discussion in 'Food Forum' started by The Pontificator, Jul 28, 2007.


  1. The Pontificator

    The Pontificator
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    Angry Samoan

    Joined:
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    To me, cilantro is always an enigma. I can't grow it for squat. It always bolts even the non-bolting variety.

    If I buy a bunch at the store, I use a smidgen to make a batch of salsa and then storing it in the bag I bought it in, it's slimy and rotten by the time I'm ready to use some more.

    I've solved the problem:

    Rinse bunch in cold water and shake off most of the excess moisture.

    Loosely roll up the bunch in 2 paper towels, then looseley roll up the paper-wrapped cilantro in the plastic bag from the store. At 10 days it's still in great shape!

    No doubt works with Italian flat-leaf parsley as well.
     

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  2. JohniusMaximus

    JohniusMaximus
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    Nice. I've been storing stuff like that in those airtight vacuum sealer containers. They work but take up some space. I'll give it a shot.
     

  3. noway

    noway
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    I might have to try that ;)

    i buy big bunch and like you by day 4 it's black. So whatever I buy I use it on everything, meats,rice,eggs,etc......

    keeping cilantro is a challenge.
     
  4. Cali-Glock

    Cali-Glock
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    Mountain Man

    Joined:
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    I buy cilantro every time I go to the store. My wife will say "but I just purchased some" - yeah - well good I am buying more!

    Ponti's advice is good. I also found that by chopping up all my cilantro, and placing the amount I don't use into a baggie, that keeps fairly well also, though I would rather wait to chop it until just before I cook with it. Freezing it also works, though I will only use the frozen cilantro in cooked foods, not in fresh salsa. We also started making extra salsa and freezing a bunch; the frozen salsa is great in Mexican casseroles, or on pizza.

    Cali's Mexican Pizza:

    14" pizza stone
    four 14" tortillas - use an egg base to "glue" them together
    1/2 can of tomato paste mixed with a couple tablespoons of pureed canned chipotle. (I puree a can and then place it in a plastic baggie, and then freeze, and I break off what I need for cooking)
    a bunch of cheese
    a pound of cooked Italian sausage (or your favorite meat)
    a bunch of salsa
    more cheese
    Bake for 20 minutes at 400 degrees!

    WONDERFUL!
     
  5. K.C. Dia

    K.C. Dia
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    The latest issue of Cooks Illustrated suggests soaking the roots in cold (not warm or tepid) water for ten minutes, then wrapping in paper towles. However, I store cilantro by putting it in a small wide mouth jar in the fridge with about an inch of water. I then wrap it up with a plastic bag and secure it with a rubber band. I can keep cilantro for 7 to 10 days this way. At the end, you may have to wash off a few black leaves, but it is still fairly good. After about 10 days, it's time to throw it out and buy more.
     
  6. spero525

    spero525
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    HE did it.

    Joined:
    Apr 2, 2007
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    This is very good information.

    I've been doing battle with keeping cilantro fresh for the longest time...now I might finally gain the upper hand!
     
  7. tavo

    tavo
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    .....