HappyGrace Posted May 23, 2013 Share Posted May 23, 2013 I only needed a tiny bit for a recipe and want to save the rest. Do I freeze it or what? And how? thanks! Quote Link to comment Share on other sites More sharing options...
Momof3littles Posted May 23, 2013 Share Posted May 23, 2013 I'd probably puree with some oil and freeze in an ice cube tray or something like that. Quote Link to comment Share on other sites More sharing options...
Lady Marmalade Posted May 23, 2013 Share Posted May 23, 2013 If you think you might use it rather soon, I like to place a bunch in a big glass of water, and then put that in the fridge. It's like a happy little bouquet every time I open the fridge. Usually I trim the bottoms, just like you would a bunch of flowers before putting them in the water. I do this with parsley too. Quote Link to comment Share on other sites More sharing options...
Orthodox6 Posted May 23, 2013 Share Posted May 23, 2013 I have rinsed, dried, and frozen fresh cilantro in a freezer bag (removing as much air as possible). This has worked well for me. I have not tried the oil-pack, often recommended, because it is the herb that I want to save. Quote Link to comment Share on other sites More sharing options...
Sweet Charlotte Posted May 23, 2013 Share Posted May 23, 2013 I always chop mine, put it in an ice cube tray, and top the spot off with water. Each cube is around 1 Tbs. Works great for me, especially since I use it mostly for soups and other hot dishes. I pop the cubes out and store them in a Ziploc in the freezer. Quote Link to comment Share on other sites More sharing options...
Susan in KY Posted May 23, 2013 Share Posted May 23, 2013 Chop. Place on cookie sheet on a layer of plastic wrap. Freeze. Remove plastic wrap from cookie sheet. Dump frozen cilantro into a quart freezer bag. Place back in freezer. Use as needed. Did this just yesterday. Works great, keeps for a few months. Quote Link to comment Share on other sites More sharing options...
goldberry Posted May 23, 2013 Share Posted May 23, 2013 Does anyone know how to de-stem without taking hours??? I love cilantro but hate de-stemming. I know some people use the stems, but I don't like them. Quote Link to comment Share on other sites More sharing options...
Peach Posted May 23, 2013 Share Posted May 23, 2013 I usually just let mine air dry, then it's easy to slip the leaves from the stems, store it in a ziploc bag and done. Quote Link to comment Share on other sites More sharing options...
justasque Posted May 23, 2013 Share Posted May 23, 2013 I always chop mine, put it in an ice cube tray, and top the spot off with water. Each cube is around 1 Tbs. Works great for me, especially since I use it mostly for soups and other hot dishes. I pop the cubes out and store them in a Ziploc in the freezer. I've done this with cilantro, basil, etc. It works very well. It may stain the ice cube tray a bit; I have a separate one with smaller "cubes" I use just for herbs. Does anyone know how to de-stem without taking hours??? I love cilantro but hate de-stemming. I know some people use the stems, but I don't like them. This is what your children are for. Quote Link to comment Share on other sites More sharing options...
stripe Posted May 23, 2013 Share Posted May 23, 2013 I always chop mine, put it in an ice cube tray, and top the spot off with water. Each cube is around 1 Tbs. Works great for me, especially since I use it mostly for soups and other hot dishes. I pop the cubes out and store them in a Ziploc in the freezer. I do the exact same thing and it works fine. Quote Link to comment Share on other sites More sharing options...
goldberry Posted May 23, 2013 Share Posted May 23, 2013 This is what your children are for. :thumbup1: Quote Link to comment Share on other sites More sharing options...
Miss Tick Posted May 23, 2013 Share Posted May 23, 2013 If you might use it in the next week or so, and don't have room for the happy bouquet, I put mine back in the bag add a bit of absorbant material around the stems (paper towel or clean rag) then SQUEEZE out as much air as possible and twist tie it shut. As an added advantage it is much more compact and easier to squeeze into the fridge. Quote Link to comment Share on other sites More sharing options...
Forget-Me-Not Posted May 23, 2013 Share Posted May 23, 2013 Use it all in your recipe? When it comes to cilantro, I'm of the "If Some is Good, More Must be Better" school of philosophy. No? Ok, then I've had good luck keeping it in a jar of mason water in the fridge, covered by a bag. It kept for about 2-3 weeks for me that way. I saw this on Pinterest and it worked well (except that I was constantly in fear that my 4 yo would knock the jar over every time she went shopping for something in the fridge :D). Quote Link to comment Share on other sites More sharing options...
Oakblossoms Posted May 24, 2013 Share Posted May 24, 2013 Make chimichurri, put it on everything and then say Thank you Heather every time you eat it. Quote Link to comment Share on other sites More sharing options...
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