any tips to make cilantro last longer?

Parent Cafe
41

<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>

<p>

</p>

<p><a href=“http://www.freepatentsonline.com/y2006/0003083.html[/url]”>http://www.freepatentsonline.com/y2006/0003083.html&lt;/a&gt;&lt;/p&gt;

42

<p>I solve the whole problem by never buying cilantro in the first place. I hate it. It overpowers the flavor of any- and everything else.</p>

43

<p>Ah, my cilantro friends are still trying to convince the rest of us of the allure of the “soapweed.” No thanks friends. I’ll stick to Parsely. Now Corriander, that’s another story, and a good one at that.</p>

44

<p>^^ </p>

<p>Awww, I’m sorry your genes make it taste like soap. I have a peanut allergy, so if it comforts you I’ve been missing out on the allure of peanut butter, s’mores and Reese’s for all my life.</p>