Cilantro and Storage.

[Guest guest]

I likes me the cilantro! It sure doesn't keep well or long in the fridge,

for me anyway. I decided to look up some techniques and found that I have

already tried these methods. The 3rd option (below) which I've already

discovered has lasted the longest. The paper towel option tends to dry out

the cilantro. I have however discovered that with this stuff and fresh

herbs that it is best to take off the rubber band or twist tie when you

first put it in the refrigerator....the binding allows for excess moisture

and tends to blacken or wilt more quickly.

 

So, point being, do any of you have a particular method of storage that

seems to work well and keep for awhile longer than usual (few days to a

week)? I was wondering if freezing could be an option. I know the stuff is

pretty cheap (sometimes .25 for a bunch), but I still don't like wasting it.

Am I the only cilantro liker in here?

 

Cheers,

Shawn

 

 

7 What is coriander/cilantro/Chinese parsley?

Coriander is the common name for coriandrum sativum (fam. umbelliferae). It

is an annual plant similar to parsley. It has erect, furrowed solid,

branched stems. The alternate bright green leaves are pinnate or bipinnate,

the lower ones are broader leaflets than the upper ones, which are finely

divided. Coriander seeds are cream to brown spheres of 1-1.5 mm. in

diameter. In the culinary argot, it is common to refer to the plant as

cilantro and to the seeds as coriander.

 

 

7.1 How do I store cilantro?

Different people have suggested different methods. Here is a list of the

most common ones.

 

 

``bouquet'' in the fridge. Cover loosely with plastic.

``bouquet'' in the window.

``airtight container'' in the fridge.

``wrapping'' in damp towels, inside a plastic bag.

 

Sophie Laplante (sophie) performed some experiments on these

different methods for storing cilantro. She found that the airtight

container seemed to keep it edible[sic] for the longest time (3 weeks).

 

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[Guest guest]

I love fresh cilantro. I usually buy it and use it up right

away as I have never had any luck storing it. I will use it

in whatever recipe and then chop up the rest and make a

salsa; then freeze batches of it in baggies.

I think I will try the bouquet in the frige thing next time, but

maybe leave off the plastic cover.

 

~ pt ~

 

I am interested in the unknown, and the only path to the

unknown is through breaking barriers, an often-painful process.

~ Diana Nyad

~~*~~~*~~~*~~~*~~~*~~~*~~~*~~~*~~~~~~~>

, " _- matrixenos -_ " <

matrixenos@h...> wrote:

 

> So, point being, do any of you have a particular method of storage

that

> seems to work well and keep for awhile longer than usual (few days

to a

> week)? I was wondering if freezing could be an option. I know the

stuff is

> pretty cheap (sometimes .25 for a bunch), but I still don't like

wasting it.

> Am I the only cilantro liker in here?

>

> Cheers,

> Shawn

[Guest guest]

Thanks to Dick Ford, Karen and PT for the responses. I think I will try

Karen's way next time and use a ziplock (out of site out of mind)....that

way I clean it ahead of time and unleash the rubberband and separate the

stems (love the stems yum) so they don't begin to stick together. Right

now, I have some in a plastic container in the freezer. I am going to see

if throwing some of that in a soup and heating will still be good. Now I

just gotta hit the feral recipe files to see if there is anything I can

do...like a cilantro pesto or something involving pureeing the stuff into a

sauce. I thought about making a cilantro oil, but don't want to end up with

a tummy ache because it went bad, even in the fridge. If I find something

cool, I'll share.

 

Pro-Cilantro,

Shawn

 

 

 

 

----Original Message Follows----

" Feral " <terebinthus

 

 

I love fresh cilantro. I usually buy it and use it up right

away as I have never had any luck storing it. I will use it

in whatever recipe and then chop up the rest and make a

salsa; then freeze batches of it in baggies.

I think I will try the bouquet in the frige thing next time, but

maybe leave off the plastic cover.

 

~ pt ~

 

I am interested in the unknown, and the only path to the

unknown is through breaking barriers, an often-painful process.

~ Diana Nyad

~~*~~~*~~~*~~~*~~~*~~~*~~~*~~~*~~~~~~~>

, " _- matrixenos -_ " <

matrixenos@h...> wrote:

 

> So, point being, do any of you have a particular method of storage

that

> seems to work well and keep for awhile longer than usual (few days

to a

> week)? I was wondering if freezing could be an option. I know the

stuff is

> pretty cheap (sometimes .25 for a bunch), but I still don't like

wasting it.

> Am I the only cilantro liker in here?

>

> Cheers,

> Shawn

 

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[Guest guest]

There is a recipe in the files for a zippy white chili that

calls for cilantro. You can leave out the Quorn Tenders

if you don't like them and just add more beans to the pot;

I thought it was quite yummy. I also think cilantro would

work well in any of the black bean soup recipes we have

on file AND any of the salsa recipes, too.

 

Happy hunting!

 

~ pt ~

 

Change is not necessarily progress.

~ Joe Moore

~~~*~~~*~~~*~~~*~~~*~~~*~~~*~~~*~~~*~~~~~>

, " _- matrixenos -_ " <

matrixenos@h...> wrote:

> Now I

> just gotta hit the feral recipe files to see if there is anything I

can

> do...like a cilantro pesto or something involving pureeing the

stuff into a

> sauce. If I find something

> cool, I'll share.

>

> Pro-Cilantro,

> Shawn