Does anyone have good tips for storing fresh coriander as mine always turns to mush before I finish it.

It doesn't matter if I keep it out in the fresh air, or put it in the fridge.

Any advise is appreciated.

Thanks,

Fiona

Hi Fiona, this (and other herb storage) has been debated more than once on this forum over the many past moons.....

Picking my brain to remember what has been said...

1 Grow your own in a pot and only use it when needed.

2 Wash and chop the fresh herb then place into an icecube tray, cover with water and freeze - this method ok for adding into curries but not much use for garnishing.

3 Dry the herb, by hanging in a cool dry place and then use as a dried herb.

4 Take the whole bunch and put in a freezer bag, removing as much air as you can then freeze.

... and something I've not tried but I might the next time I get some, is what my mum used to do with Celery Stick - put them in a glass of water so they keep for longer.

hope this jogs some memories and others can give better detail.

Steve

Coriander leaves ar notoriusly difficult to store long term. They loose their flavour when dried or frozen. If washed and then dried overnight on a towel, they willlast in the fridge for week.

Madhur Jaffrey says to wrap it in newspaper and stick it in the fridge.

Phil

Yes, I am sure that will work too. Newspaper will absorb most of the moisture from leaves, which is the most common reason for them going brown and mouldy.

Mamta

Hi, just adding my bit from what my elderly aunt does.... wash it, leave to dry out on paper towel or a clean tea towel, put it in a glass container (eg clean jam jar)with an air tight lid and store in fridge. You need to take the jar out of the fridge every 3-5 days and remove any leaves which are turning brown. She swears by it, I do it and it seems to be ok for 10-14 days

Ciao

i think if u grind it with out water and than store in a jar keep in fridge , and can add 1,2 tea spoon may get the nearest taste .

Steve,

We put cut fresh coriander in a glass tumbler (sorry: that's a Scottish word) with water, and stick it in the fridge. We do that for parsley too, but fresh coriander wilts more quickly, and rots more quickly than parsley.

I've finally grown some coriander in a window box: not huge, but it hasn't bolted, and, as Mamta says, you can pluck it out and it'll grow back.

Cheers

Phil, from France

I keep the Coriander - Cilantro (Coriander is used to refer to the seeds) here in the US, in a container filled with water in the refridgerator. The stems in the jar and the leaves sticking out like flowers. It lasts for quite awhile if you change the water and remove any wilted leaves often. Maybe a bit of lemon in the water would help too - not sure though. It's one of the most perishible herbs around. Growing it is a good idea, but I've not been very successfull here where we have hot days and cold nights. Best has been in window boxes that warmed early in the spring. It's pointless to dry it as it's tasteless. Freezing may work - but I would blanch it briefly (dip in boiling water then ice water). It would not be great for garnish, but may preserve the flavor for cooked additions. I've also been very successful with salting basil. Maybe it would work for Cilantro - I simply put dried fresh herb in a jar and layer with salt and store in the refrigerator. Not sure it would be worth it to do this with Coriander though - It's pretty cheap to purchase. To use, either soak in water to remove some of the salt, or don't add salt to the dish until after the coriander is added.