Wednesday, October 17, 2012
Wednesday Lagniappe: Saving Cilantro
My sister-in-law once told me that she just could not keep cilantro around, that by the time she got to use it, the leaves had turned yellow or black and slimy. Cilantro is pretty fragile and does not last long in the crisper. Ideally, you should use it up about 2-3 days after you harvest it (or buy it). I have a huge, beautiful crop of cilantro this fall and here is what I do: I wash it and let it air dry, or gently pat it dry. Then I freeze it in usable amounts in a double freezer bag. When I need some, I take it out of the freezer, use scissors to snip off what I want into the dish, then return the rest to the freezer. No waste and it lasts for months!