any tips to make cilantro last longer?

[WuTangForeva]

<p>Does the “not available to most consumers” antispoilage methods include adding glycine + maltose?</p>

<p>I don’t know the mechanism of how that would work as an antimicrobial agent (osmolality?) Maybe it disrupts bacterial synthesis of other amino acids or something</p>

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Furthermore, addition of glycine as an antispoilage agent for food together with maltose is known (see, JP-B-2-72853), in which case the amount of glycine to be added is, for example, about 0.3% (W/W)

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