Freeze cilantro

Video: 3 Ways to Preserve Cilantro for Weeks or Months! CiCi Li - Asian Home Cooking Recipes

Content

Ingredients
Freeze cilantro in a bag
Freeze cilantro in oil
Freeze cilantro in butter
To step
Method 1 of 5: Prepare the cilantro for freezing
Method 2 of 5: Freeze cilantro in a bag
Method 3 of 5: Freeze cilantro in oil
Method 4 of 5: Freeze cilantro in butter
Method 5 of 5: Using frozen cilantro
Tips
Warnings
Necessities
Freeze cilantro in a bag
Freeze cilantro in oil
Freeze cilantro in butter

Coriander is an excellent spice to use in many Asian, Indian and Mexican dishes, as well as Middle Eastern dishes. It has a bright, crunchy flavor and can add a lively touch to almost any dish. Unfortunately, it often goes limp faster than you can use it and unlike some other herbs, some of the flavor and aroma is lost when drying. Fortunately, it is possible to preserve cilantro and make it last longer by freezing it. This article will show you some of the different ways you can freeze cilantro. You will also get some tips on how to use the frozen cilantro later.

Ingredients

Freeze cilantro in a bag

Fresh cilantro

Freeze cilantro in oil

80 ml olive oil per
50 to 100 grams cilantro, chopped

Freeze cilantro in butter

115 grams of softened butter
1 to 3 tablespoons cilantro, finely chopped
1 clove of garlic, finely chopped (optional)
Salt and pepper to taste (optional)
½ tablespoon of lime juice (optional)
Lime shavings (optional)

To step

Method 1 of 5: Prepare the cilantro for freezing

Choose fresh cilantro. Coriander will go a bit soft when you freeze it, so it's important to buy fresh cilantro. Check for crisp, bright green leaves on the cilantro. Avoid cilantro with flaccid, crushed, or yellowing leaves.
Rinse the cilantro in a bowl of water. Hold the cilantro by the stems and run it through a bowl of cold water. Keep doing this until the water gets dirty. Whenever the water gets dirty, put clean water in the bowl and continue rinsing. You do this until the water remains clear. You may need to change the water two or three times.
Shake the water off the cilantro. Hold the cilantro by the stems and shake it well a few times. It may be a good idea to do this over a sink to prevent your kitchen from getting wet.
Pat the cilantro dry with a few paper towels. Place a few sheets of paper towel on a flat surface and then place the cilantro on top. Cover the cilantro with another paper towel and press down gently. The paper towels will absorb the excess moisture. Always get new, dry paper towels and continue until no more water comes from the cilantro.
Consider blanching the cilantro. You can do this by dipping the cilantro in a pot of boiling water for 15 to 30 seconds and then submerging it in ice-cold water for a few more seconds. Do not leave the cilantro in the hot water for more than 30 seconds and make sure to dry it well. Blanching the cilantro will maintain its bright color.

Method 2 of 5: Freeze cilantro in a bag

Decide if you want to freeze the cilantro whole or just the leaves. If you only want to freeze the leaves, you will have to remove them and discard the stems. You can also freeze the cilantro whole and break off some of the leaves when you need them.
Consider toss some olive oil into the cilantro. The olive oil will protect this delicate herb from the cold and keep it from getting mushy. Simply put the cilantro in a bowl and add a teaspoon to a tablespoon of olive oil. How much olive oil you should use depends on how much cilantro you want to freeze. The more cilantro you have, the more olive oil you will need.
Place the cilantro in a resealable freezer bag. Try to spread the cilantro evenly in the bag. If you are freezing the cilantro whole, try to keep the stems and leaves as straight as possible. You may need to use multiple bags.
- If you don't have freezer bags at home, use regular resealable plastic bags instead and put two bags together.
Squeeze as much air out of the bag as possible before closing it. Partially close the pouch and push it gently with your hands until the pouch is flat. Now close the bag completely. Be careful not to crush the cilantro.
Use a waterproof marker to write the date on the bag. If you also keep other types of herbs in the freezer, it might be a good idea to write "cilantro" on the bag as well.
Place the bag with the cilantro in the freezer. Try to arrange it so that the cilantro can lie flat and straight.

Method 3 of 5: Freeze cilantro in oil

Coarsely chop the cilantro. Place the cilantro on a cutting board and chop it into 2 to 3 inches long. You can take the stems with you or dispose of them. You don't have to chop the cilantro into neat pieces, as you'll be mashing it in a blender after this.
Put the cilantro in a blender. If you don't have a blender, you can use a food processor instead.
Pour 80 ml of olive oil per 50 grams of chopped cilantro into the blender. If you want a more intense cilantro flavor, use 80 ml of olive oil per 100 grams of cilantro. If you don't like the strong flavor of olive oil, try a different cooking oil like canola or vegetable oil.
Turn on the blender and mash the cilantro for a few seconds. Make sure the lid is tight and the blender is not leaking. Continue to puree until the oil turns green and the cilantro has broken into smaller pieces. Do not over-mash the cilantro. Pieces of the herb should still be visible.
Spoon the puree into an ice cube tray. Fill each box three quarters. Do not fill the boxes completely as the puree will expand when it freezes.
Place the ice cube tray in the freezer. Place the ice cube tray on a flat, stable surface. Leave it there for several hours to overnight.
Place the frozen cubes in a resealable freezer bag. This way you will be able to use your ice cube tray for other things. If you don't have freezer bags, use two regular plastic bags and put them together.
Write the date on the bag with a waterproof marker. If you also keep other types of herbs in the freezer, consider writing "cilantro" on the bag as well.

Method 4 of 5: Freeze cilantro in butter

Chop up some cilantro and put it in a bowl. You will need about 1 to 3 tablespoons of finely chopped cilantro per 1 cup of butter.
Place 115 grams of softened butter at room temperature in the bowl. Cutting the butter into smaller pieces can help.
Consider adding some other ingredients. You can leave the cilantro butter as is, or you can add some other ingredients to give it even more flavor. Here are some ideas to get you started:
- 1 clove of garlic, finely chopped
- Salt and pepper to taste
- ½ tablespoon of lime juice
- Lime shavings
Mix everything together until the cilantro is evenly distributed over the mixture. You can use a spoon or a spatula. Proceed quickly so that the butter does not melt. Add more butter or cilantro as needed.
Roll the butter up in some baking paper or foil. Spoon the butter onto a sheet of parchment paper making sure it is close to the edge. Using a spoon or spatula, give it roughly the shape of a tree trunk. Roll the butter up in the baking paper.
Place the butter wrapped in the baking paper in the refrigerator. Place the paper seam-side down on a plate and refrigerate until it hardens.
Put the butter in the freezer when it has hardened. To keep your freezer clean, leave the butter in the parchment paper and put it in a resealable freezer bag or plastic container.
Do not forget to write the date on the tray or bag. This will help you remember when you made the butter so you can use it before it goes bad.

Method 5 of 5: Using frozen cilantro

Use frozen cilantro in cilantro chutney or in an appetizer with guacamole. If you only frozen the cilantro without butter or oil, you can break off a few leaves and add it to guacamole or cilantro chutney. You don't have to thaw it.
Use cilantro frozen in oil to season soups, sauces, and other cooked dishes. You can also use it in a salad dressing. Since it already contains oil, you will have to adjust the recipe and use less oil. A cube of frozen cilantro contains about a tablespoon of oil.
Thaw frozen cilantro butter to room temperature before using. It will take about 15 to 20 minutes for it to thaw. When it is thawed, you can spread it on bread or crackers.
Do not use frozen cilantro in salads and salsa. Frozen cilantro will lose some of its crispness. When you thaw it, it will turn soft and mushy. This will detract from the look and texture of your salsa or salad.
Consider using fresh cilantro instead of frozen cilantro for a garnish. When frozen cilantro starts to thaw, it will start to look limp and mushy. So consider using fresh cilantro if you want to garnish a dish.
Know how long you can use your frozen cilantro. Frozen cilantro will not last forever, although it will certainly last longer than fresh cilantro. Here are some guidelines for determining how long to use your cilantro:
- Use frozen cilantro within two months.
- Use cilantro frozen in oil within three months.
- Use frozen cilantro butter within a month. If you thaw it and refrigerate it, use it within five days.
Ready.

Tips

If you have time, make salsa with the cilantro already in it. The salsa will freeze better than freezing the cilantro alone.
If you want to dry herbs after rinsing them, a dish drainer is ideal for this. Make sure the rack is clean, then simply place the herbs on the rack to dry. It is even better if there is a little sun shining through the window to heat up the herbs faster.
If you want to freeze only a small amount of cilantro, put some chopped cilantro in a compartment of an ice cube tray and cover with olive oil.

Warnings

Frozen cilantro often loses a lot of flavor. Use it quickly or try not to freeze it all at once and just eat it fresh. The volatile oils with their characteristic taste disappear quickly.
Do not use water when freezing cilantro. This will dilute the flavor of your dish and give it a bland taste.