<p>Will soaking it in water make it last longer? Storing it under vinegar, lemon juice, salt or saturated sugar solution that I can then wash off? Mix the leaves with rosemary or other antispoilage herbs? (Cinnamon?) It doesn’t have to improve fridge life dramatically – if it makes it last a day longer, I want to know.</p>
<p>Don’t know about cilantro, but I caught the tale end of a cooking show recently. The guest “chef” was showing how he sticks his basil in a half glass of water, then leaves the glass on a counter in his kitchen. Bet that would work w/ cilantro too.</p>
<p>Hmm – would the dark environment of a (closed) fridge accelerate decay by preventing photosynthesis?</p>
<p>Lima - I would have thought so too, but I tried that and the cilantro didn’t last very long that way either. The basil works great and the kitchen smells wonderful, but the darn cilantro gets limp pretty quickly. I am glad you are posting this question. I know when I buy cilantro, I had better use it in a recipe really soon. I have just started putting it in a loose plastic bag in the refrigerator.</p>
<p>Have you tried rinsing it, drying it and then packing it loosely in a plastic container with a lid and putting it in the freezer? I do that with basil and parsley when I have some left an am not going to use it soon. It gets freezer burned after awhile but when it’s still good, it’s really easy to crumble and use.</p>
<p>I trim the ends put them in a glass measuring cup, much like you would fresh flowers, place cup in refrigerator. Everything else in refrigerator is in sealed container so other odors aren’t available. I Change water when I remember.</p>
<p>If you wash and dry them well without mauling them too much, they keep longer especially if you wrap them in a paper towel inside a plastic bag. Another thing I’ve done is to puree it with half a lemon’s juice and a little water. It makes a great condiment. You can add cumin seeds or a little sugar or honey, garlic or whatever suits your fancy. It keeps for a few days.</p>
<p>Trader Joes sells tiny frozen cilantro cubes.I have a linen bag for keeping rinsed parsley in the fridge. I’ve used it for cilantro too.</p>
<p>lamom’s method is what works for me. I also make sure the leaves are not wet, and cover the cilantro “bouquet” loosely with a plastic bag. But I much prefer my cilantro freshly picked from my garden (how long is it until spring?)…</p>
<p>Slightly off topic. The other day, I had a cilantro and lime chicken salad at the Downtown Nordstrom’s Cafe for lunch , and it was so yummy I had to look up the recipe. Here it is:</p>
<p>Lime & Cilantro Chicken Salad</p>
<p>chipotle-lime vinaigrette:</p>
<p>1/3 cup seasoned rice wine vinegar
¼ cup fresh lime juice
1 clove minced garlic
2 teaspoons pureed chipotle chiles in adobo sauce (a teaspoon of chili powder will do)
2 tablespoons honey
¾ cup canola oil
1 cup chopped fresh cilantro, stems and leaves</p>
<p>3 ears corn, shucked and grilled or boiled
1 ¼ pounds boneless chicken breasts, seasoned with salt and pepper, cooked and julienned
1 ½ cups diced plum tomatoes
1 pound mixed baby greens (Costco organic baby greens)
2 cups grated Jack cheese (cheddar and mozzarella mix works)
½ cup roasted red bell pepper
freshly ground black pepper
¾ cup toasted pumpkin seeds
fresh cilantro sprigs for garnish
lime wedges for serving</p>
<p>In a blender, combine the vinegar, lime juice, garlic, chili, and honey. Process until smooth, slowly add the oil. Add the cilantro and pulse to combine. Set aside.</p>
<p>Cut the corn kernels from the cobs, add the kernels to a large bowl. Add the chicken, tomatoes, greens, cheese, and bell pepper to the corn. Drizzle the vinaigrette over the salad and gently toss. Season with freshly ground black pepper. Transfer the salad to chilled serving bowls and sprinkle with pumpkin seeds. Garnish with cilantro sprigs and lime wedges. Serve immediately. (I think this serves 4-6 people as a light meal)</p>
<p>Yummo!..</p>
<p>lamom’s solution is what works for me. It will keep about a week. Freezing cilantro kills the flavor as well as the texture, as does drying or very much heat. The other things suggested in the OP would also pretty much overwhelm the cilantro – there is reason it is always best added fresh right at the end.</p>
<p>I cover my cilantro in a paper towel or newspaper and leave it in the fridge. It will last for more than a week.</p>
<p>Seems I’ve heard something about buying plants with roots attached, which then lasts in the fridge when those root ends are in water. </p>
<p>Bunsen, the recipe sounds wonderful!</p>
<p>I buy cilantro from a Hispanic market that sells it with the roots. Like lamom I put it in a cup of water in the fridge which I cover loosely with a plastic bag. It lasts at least a long time, maybe even a couple of weeks? I also grow cilantro, but have trouble with it going to seed too fast. (Though the last set I planted which hasn’t been hit by frost yet looks great.)</p>
<p>Thanks, mathmom, couldn’t remember which ethnicity sells cilantro with the roots attached. </p>
<p>There are slow bolt cilantro seed available from catalogs, which I’ve planted in years past. I often have good self seeding in my garden from previous years plantings-so don’t need to plant more. </p>
<p>This year I discovered that the partially formed coriander seed-still green, chopped and macerated a bit, is an amazing flavor. I think I cooked it with some ground lamb, garlic and cumin. The green coriander seeds crushed elevated the smell and flavor to out of this world.</p>
<p>i wrap my cilantro in papertowel and then in a loose plastic bag -this seems to keep it longest - the paper towel absorbs any ick that develops and the plastic bag improves the moisture level.</p>
<p>Anyone have tips on growing cilantro. I have some herb pots and for the most part I have been pretty successful in growing the herbs I most commonly use. Cilantro has been my biggest headache. It grows well but it goes to seed so quickly. Any suggestions?</p>
<p>
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<p>I tried that. The basil lasts about 3 days before it starts wilting and getting all yucky.</p>
<p>If you puree it with butter you can freeze the butter/cilantro mix. </p>
<p>If you wash it and then wrap it in a moist towel then put the towel in a ziplock bag, it will last quite a while–two weeks or so.</p>
<p>This is the best solution I’ve found for keeping fresh herb flavors alive:</p>
<p>Puree herbs with a little olive oil to make a paste (light is best - flavor won’t overwhelm the herbs). Place in ice cube trays and freeze. Add cubes to soups, sauces, etc. You get a hint of the fresh cilantro flavor - not ideal, but beats the dried stuff any day.</p>