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What is the best way to store fresh cilantro and how long will it stay "fresh"? TIA. NT
- Thread starter miainmd
- Start date
andreaindc
Well-known member
cilantro storage
Choose cilantro that has leaves with an even green color and no sign of wilting.
If available, buy cilantro that is still attached to its roots; place the roots in a container of water, cover the greens with plastic, and refrigerate for up to one week.
If purchased without the roots, cover cilantro with a damp cloth, refrigerate in a perforated plastic bag, and use within four to five days. (I usually find four to be the maximum.)
Cilantro loses its flavor quickly and develops a harsh, unpleasant taste, so use it as quickly as possible after purchase.
Don't wash it until you are ready to use it.
Choose cilantro that has leaves with an even green color and no sign of wilting.
If available, buy cilantro that is still attached to its roots; place the roots in a container of water, cover the greens with plastic, and refrigerate for up to one week.
If purchased without the roots, cover cilantro with a damp cloth, refrigerate in a perforated plastic bag, and use within four to five days. (I usually find four to be the maximum.)
Cilantro loses its flavor quickly and develops a harsh, unpleasant taste, so use it as quickly as possible after purchase.
Don't wash it until you are ready to use it.
this is what makes a horse race...
I always wash and shake mine dry as soon as I get it home. Unless the roots are attached...depends on the market... I clip a .25 inch or so from the bottom...stick it in an inch of water...put a plastic bag over the top and refrigerate it with my other herbs (except basil) stored much the same way. It lasts at least a week and still stays fresh tasting...especially if you re-clip and change the water mid-week.
I use so much parsley...and can't grow it worth beans...its on my weekly shopping list. I keep it pre-washed and in a pretty glass of water sitting next to my cutting board. It's an attrative kitchen bouquet...cheap at $.69... and easy to grab a leaf or two when I want it. Since it's pre-washed and dry it chops up easily. If I don't use it up it lasts a week to ten days this way.
I always wash and shake mine dry as soon as I get it home. Unless the roots are attached...depends on the market... I clip a .25 inch or so from the bottom...stick it in an inch of water...put a plastic bag over the top and refrigerate it with my other herbs (except basil) stored much the same way. It lasts at least a week and still stays fresh tasting...especially if you re-clip and change the water mid-week.
I use so much parsley...and can't grow it worth beans...its on my weekly shopping list. I keep it pre-washed and in a pretty glass of water sitting next to my cutting board. It's an attrative kitchen bouquet...cheap at $.69... and easy to grab a leaf or two when I want it. Since it's pre-washed and dry it chops up easily. If I don't use it up it lasts a week to ten days this way.
joyce-in-upstate-ny
Well-known member
Another way to store cilantro....
I bought a bunch of cilantro last week and used about half of it and wrapped the remainder in a paper towel, unwashed, and placed in the vegetable bin of the fridge. SO, I have just checked the status of this cilantro and am happy to report that it looks great, the color is bright and fresh, and there are just a few leaves around the bottom of the bunch that look a bit wilted.
I bought a bunch of cilantro last week and used about half of it and wrapped the remainder in a paper towel, unwashed, and placed in the vegetable bin of the fridge. SO, I have just checked the status of this cilantro and am happy to report that it looks great, the color is bright and fresh, and there are just a few leaves around the bottom of the bunch that look a bit wilted.
When I buy parsley.. I wash it & store it in a glass jar, pouring off>>
any water that settles, as it settles. I find that with this method, a large bunch of parsley can last up to 3-4 wks in the fridge. When I've tried the same method with cilantro, the storage time is not as long, since the cilantro leaves seem a bit more fragile than the parsley.
any water that settles, as it settles. I find that with this method, a large bunch of parsley can last up to 3-4 wks in the fridge. When I've tried the same method with cilantro, the storage time is not as long, since the cilantro leaves seem a bit more fragile than the parsley.
for both cilantro and parsely I do the same, it is too hot to leave it out in water so I
wash the bunch and dry it well immediatly after getting home, the cold water seems to refresh the bunches. Then, when dry, I loosly wrap the bunch in paper towel and put into an unclosed zip lock. Generally the bunch lasts up to a week. Sometimes longer, depending how old it was when I bought it I guess.
I like to keep it this way so I always have some fresh leaves to use at whim.
wash the bunch and dry it well immediatly after getting home, the cold water seems to refresh the bunches. Then, when dry, I loosly wrap the bunch in paper towel and put into an unclosed zip lock. Generally the bunch lasts up to a week. Sometimes longer, depending how old it was when I bought it I guess.
I like to keep it this way so I always have some fresh leaves to use at whim.
and I do the same for arugula and lettuce...wash, dry wrap in papper towel and put in zip lock
in fridge. Stays fresh and can be used immediately. The arugala actually seems to get so much more crispier or substantial after being picked from the hot garden, it seems to become more robust staying in the fridge for a day or two.
in fridge. Stays fresh and can be used immediately. The arugala actually seems to get so much more crispier or substantial after being picked from the hot garden, it seems to become more robust staying in the fridge for a day or two.
karenupstateny
Active member
Has anyone tried a new (to me anyhow) product - herb in a tube?
I can't remember the brand, but there's a variety of tubes of herb-goo in the produce dept of my local supermarket. Lots of them, including cilantro, basil, lemongrass, garlic, etc. to name a few. OBVIOUSLY, not a *true* substitute, but I'll admit I was curious enough to buy the cilantro one since their fresh isn't always so good anyway. It appears to keep for a long time & has a few other ingredients than just cilantro, but a couple of squooses into guacamole was pretty good & I put it in something else (can't recall what) and it seemed to have the desired effect. Anyone else know what I'm talking about? I'm really interested in the lemongrass one........
I can't remember the brand, but there's a variety of tubes of herb-goo in the produce dept of my local supermarket. Lots of them, including cilantro, basil, lemongrass, garlic, etc. to name a few. OBVIOUSLY, not a *true* substitute, but I'll admit I was curious enough to buy the cilantro one since their fresh isn't always so good anyway. It appears to keep for a long time & has a few other ingredients than just cilantro, but a couple of squooses into guacamole was pretty good & I put it in something else (can't recall what) and it seemed to have the desired effect. Anyone else know what I'm talking about? I'm really interested in the lemongrass one........
steve2-in-la
Well-known member
I've used the stuff, have a couple of tubes in the fridge. >>>
I always have a tube of the Basil and a tube of the Cilantro in the fridge because, in a bind, when only the fresh flavor will do, the tubed goo doesn't totally suck. It's got a little too much "sweet" in it for my tastes but it's better than dried. Think it comes from Australia, by the way.
I always have a tube of the Basil and a tube of the Cilantro in the fridge because, in a bind, when only the fresh flavor will do, the tubed goo doesn't totally suck. It's got a little too much "sweet" in it for my tastes but it's better than dried. Think it comes from Australia, by the way.
joyce-in-upstate-ny
Well-known member
Ginger in a tube >>>
I have a tube of ginger spice which has come in handy for stir fry. It has a sweeter taste than fresh ginger, but adds a nice flavor to vegies.
I have a tube of ginger spice which has come in handy for stir fry. It has a sweeter taste than fresh ginger, but adds a nice flavor to vegies.
I have used the lemongrass...
... in a pinch and while it is obviously not a substitute for fresh I guess it's better than nothing. What I don't like about it is that it leaves little bits that don't easily strain out. Lemongrass is usually smashed in a big piece that is later removed.
... in a pinch and while it is obviously not a substitute for fresh I guess it's better than nothing. What I don't like about it is that it leaves little bits that don't easily strain out. Lemongrass is usually smashed in a big piece that is later removed.