If there is one word that could clear a room, it’s cilantro.
Am I right?
Love it or hate it, I’m sharing a great tip on how to store these fresh herbs. My CSA vegetable share started this week, and amongst all of the beautiful greens was this gorgeous bunch of cilantro. The smell was just incredible. The only problem was that I wasn’t ready to use it right away. Cilantro isn’t like parsley where you can wrap it in a damp paper towel, throw it in a Ziploc, and be done with it. It’s a lot more delicate. The leaves tend to turn yellow and mushy very quickly.
To prolong its shelf life, try this:
- pat the leaves dry to remove excess moisture- do not wash beforehand
- trim the ends with kitchen scissors
- fill a jar with water (jam jars or little mason jars are great) and place the herbs inside ‘bouquet-style’
- cover loosely with a plastic bag
- refrigerate until ready to use
If you follow these steps, your cilantro should last about 1-2 weeks. Change the water if it starts to discolor and snip the ends every once in a while to keep it fresh. It’s just like keeping a bunch of flowers. And, if at any point the leaves start to wilt, use this trick to revive your herbs.
Then, simply pick off what you need for your recipes…
Here are a few that you might want to try:
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