How To Preserve Coriander Leaves or Cilantro

2/21/2018

Depending where you are located, fresh coriander leaves can be referred to as cilantro. They are so fragrant, flavourful and versatile. Transforming and brightening a dish when used as a garnish. A vital ingredient in the preparation of green chutneys and curry pastes. One of my favourite herb and as soon as I get a bunch or two from the supermarket, I preserve the leaves from turning black.

Steps to follow in preserving fresh coriander leaves:

Select a good bunch with vibrant, deep green leaves, that are crisp, not yellow or wilted.
Ensure that the leaves are free of black dirt and sand.
Remove the elastic band or twist-tie.
Trim and discard the roots. Simultaneously, get rid off any yellow, black or wilted leaves and discoloured stems.
Reserve the tender stalks for stocks or curry pastes.
If leaves are moist, pat dry gently with absorbent paper towels. Air-dry them for a couple of hours.
Take a deep, wide plastic container. Cover the bottom and two sides with paper towel (see picture below).
Spread some leaves still attached to the stalk on the paper towel.
Cover the leaves with another sheet of paper towel pressing down lightly.
Alternate with leaves and sheets of paper towel.
The final layer of leaves should be covered with a paper towel. Press down lightly so that any moisture can be absorbed.
Close the lid and refrigerate container in the crisper. Do not place in other areas.
As and when required, wash before using leaves for garnishing or cooking.
Coriander leaves stay well in the container for one month and up to six weeks, the maximum weeks tested.
During the duration of preservation, check if any of the leaves in the container have discoloured. Discard if any.

Note:

For best results, select a good bunch of coriander leaves and follow the above steps carefully.
Spring onions, either chopped into small or big pieces can be preserved the same way, between layers of paper towels. Place the whites at the bottom with the greens on the top layers, which tend to soften or wilt faster. Wash before using the preserved spring onions to garnish or cook.