How can i store coriander

Well, we all do. We love how coriander, or dhania, enhances the flavour of any delicacy; be it curries, rice or snacks. However, to keep these herbs fresh for longer is one tough task, which generally results in a rotten bunch that's tossed into the dustbin. But if you know the right way to preserve this flavourful and super-healthy herb, it may stay fresh for more than a week. If you are still looking for some ways to give coriander a longer shelf-life, then we have your back.

Now, I don't know why this works. It just does. Snip off the bottom of the stems. Make sure the leaves are completely dry. Better to hold off rinsing them until you're about to use them. Fill a jar or a water glass partially with water and place the stem ends of the herbs into the water in the jar.

If you are storing the herbs in the refrigerator, cover loosely with a plastic bag. Cilantro loves cool temperatures and should be stored in the refrigerator. Parsley can be stored at room temperature or in the refrigerator. According to Harold McGee , basil is ideally stored at room temperature and not in the refrigerator, because it is susceptible to damage from cold.

Change the water after several days if the water starts to discolor. Fresh parsley, cilantro, basil, and other fresh herbs can last up to 2 weeks or longer when stored this way. Actively scan device characteristics for identification. Use precise geolocation data.

Select personalised content. Create a personalised content profile. Take this time to also remove any damaged or dying leaves, as well. To keep the end fresher and cause less shock to the plant, trim the stems under cool, running water. Soak the cilantro. Place the cilantro in a dish and cover the stems with cool water. Let them soak for five to ten minutes. Since the leaves and stems will be moist when you use this method, cleaning the leaves beforehand is not an issue.

If you were using a method that required the leaves to remain dry, however, you would wait until you were ready to use the herb before cleaning it. Remove excess water. Remove the cilantro from the water and transfer the bunch into a salad spinner. Use this device to spin the wet herbs until they feel relatively dry to the touch. You can also pat the cilantro dry in between layers of clean, dry paper towels or a with a clean kitchen towel. Make sure that the leaves are almost completely dry, at least to the point that no noticeable drops of water can be spotted dripping off.

You do not need to air dry the cilantro extensively for this method, though. Since you will end up wrapping the herb in damp paper towels later on, it will be exposed to a little moisture, anyway.

Wrap the cilantro in a damp paper towel. Spread the cilantro out onto a sheet of mildly moist, clean paper towel. Carefully wrap the herb bunch in the paper towel so that all sides are covered. Do not make the paper towel dripping wet. Place the cilantro in an airtight container. Transfer the wrapped cilantro to a plastic bag or plastic container with an airtight seal. Close the container and label it with the current date and contents.

If placing the cilantro in a plastic bag, close the top seal, leaving only 1 inch 2. Gently squeeze out all the air before you finish sealing the bag. If placing the cilantro into an airtight container, make sure that the lid snaps on securely and leaves no space for air to slip in or out. Keep in the refrigerator.

Store the container of cilantro in your refrigerator for a week or so. Cilantro is a fairly delicate herb. As such, using this method to store fresh cilantro may not be as effective as other methods. While a damp paper towel and plastic bag work well for hardier herbs, like mint and parsley, cilantro wilts faster.

According to the experiences of many home cooks, methods that allow the leaves to remain dry can actually prolong the freshness of the herb longer. Note, however, that this method is very effective if you only want to keep the cilantro fresh for five days or so. The combination of moisture and cool temperatures can keep the cilantro at optimum freshness and crispness for a few days, but if you need to keep it fresh for a longer period of time, you would be better off with another method.

Method 2. Cut off any dry tips from the stems of the cilantro in your bunch. You should also remove any old or damaged leaves at this time. It is also a good idea to cut off the tough stems completely for this method. The stems are not necessary since they will not be drawing in any moisture, and removing them can make it easier to fit the cilantro into a tight container.

Dry the cilantro completely. If the cilantro is even a little moist, you should dry it with clean paper towels or by putting it through a spin in a salad spinner. Cilantro will go bad much faster if the leaves are still wet, so it is crucial that you get as much water off as possible. To be on the safe side, the best option is to spin the cilantro in a salad spinner and spread the stems out in a single layer on a dry kitchen towel.

Place the towel in direct sunlight for a few hours to further dry the cilantro. Layer the cilantro in between layers of dry paper towel. Place a sheet of dry paper towel at the bottom of an airtight plastic container. Arrange a single layer of cilantro on top of it, then cover the cilantro with another paper towel.

Repeat this pattern, alternating back and forth between cilantro and paper towel layers. If possible, only keep one layer of cilantro in a container. Crowding the container with too much of the herb can actually cause problems. Regardless of how many layers you have, the bottom and top layers should both be paper towel layers. Snap the container shut when done. Make sure that the seal is airtight. Do not use a plastic bag instead of a plastic food storage container for this method.

Cover the container and place it in your refrigerator.