cilantro
Source of Recipe
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List of Ingredients
As soon as you arrive home with fresh cilantro, place the stems (with
roots
intact) in a glass of water and cover the the top loosely with a
plastic bag.
Refrigerate. Snip off leaves as you need them and re-cover. The water
should be
changed every two to three days. Do not wash the herb until you're
ready to
use it since excess moisture will turn the leaves to green slime during
storage. Depending on its treatment at the market, it should last up to
a week in the
refrigerator.
To freeze, place a small amount dry cilantro leaves in a single layer
on a
cookie sheet. When frozen, gather into a zip-top bag, returning to the
freezer
immediately. Use within 6 months. Do not thaw before using.
Cilantro may also be dried in the same manner as parsley, however, its
flavor
will be greatly diminished. Drying is neither recommended nor worth
your
time.
Recipe
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