Cilantro is cherished for its ability to add a bright and fresh flavor to a diverse range of dishes, from rice and tacos to noodles. However, many struggle with keeping this herb fresh due to its rapid spoilage. Here’s how to pick and store cilantro to maintain its freshness.
When shopping for cilantro, select bunches that are vibrant green and moist, ensuring the leaves aren’t wet but still perky. Inspect the stalks for bright, sturdy stems. If the base of the stalks appears dry or discolored, trim them before storage.
Fresh cilantro can last up to two weeks in the refrigerator if stored in airtight containers or wrapped in a paper towel inside a container. If sealed in a plastic bag, cilantro remains fresh for about a week. For longer storage, cilantro can be frozen in ice cube trays for four to six months or dried for up to two to three years if unopened. Once opened, dry cilantro should be used within six months to a year.
For whole cilantro, avoid washing until just before use to prevent moisture-related spoilage. Wrap the stems in a damp paper towel and store in an airtight container for best results. Remove any discolored leaves as needed and replace the towel if it becomes too wet.
If you prefer to store cilantro by drying, dehydration is a viable option. Although not ideal for freezing, cilantro can be blended and frozen in trays for convenient use in soups or curries.
