How do I save fresh cilantro to use weeks later?

C

cindy-k-mi

Well-known member
I'm making chicken fajitas and will have leftover fresh cilantro. Is there a way to freeze it so that I can use it in the marinade for chicken fajitas at a later date? I was thinking of chopping it, mixing with water and freezing in ice cube trays. Would that work? Or is there a better way?

 
I dry freeze my herbs>>>

like, I was them, dry them, chop them and freeze them in small batches (I have used ziplock bags before but now I only use the smallest plastic bags and I tie a knot.) I don't like them to be too watery when they defrost, so I try to avoid water as much as possible when I freeze them.

I also do the same with spring onion and challots.

 
I tried freezing fresh cilantro and it turned slimey mush when it thawed. I think your method

of putting it in ice cube trays to use in sauces etc would probably work. Does anyone else find cilantro very perishable? It turns black for me almost overnight.

 
My method is similar to Eva's. Trim off all usable leaves, and put them in a dishpan

filled with cool water. Swish gently to clean and lift into a colander. Repeat rinsing as needed. Spin dry in a salad spinner. Put single-recipe amounts in individual plastic bags, and gently squeeze out excess air. Put the individual bags in a large freezer bag, and put in the freezer. To use, snip the leaves with scissors while still frozen right into the pot. As long as the cilantro is going to be cooked, this method works fine. If you need fresh, raw cilantro, thawed previously-frozen cilantro is not going to cut it.

I've used this method with basil, parsley, and tarragon too.

 
I have kept bought cilantro for weeks in the fridge -

trim the stems when you get the bunch home and change the water frequently - I have some in the fridge right now that's been there since the first of the month....

 
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