Re: [CH] PRESERVING CILANTRO

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I've had success by grinding the freshly cleaned & dried cilantro in the
blender with just enough oil to make a paste.  If I'm saving it for Mexican
cooking, I use canola oil.  For Thai, I use peanut oil.  Drop by
tablespoonsful onto a baking sheet, & freeze until solid.  Remove & store in
a freezer bag until needed.  Doesn't have much texture when used, but
retains its color & flavor.

Joan

Mark Barringer said,
> Many of you may already know this, but I thought I would share a keeping
> tip on cilantro.  Being that the stuff is rather expensive here, and the
> fact that it spoils so fast, I was getting frustrated.  I use a lot of it
> because I will make salsas at least once a week.  Anyway, a friend of mine
> from Brownsville, TX saved the day.  When you get it home, wash it
> thoroughly in a colander, making sure to get all the sand and dirt out of
> it.  Then, pat between 2 paper towels until most of the water is removed.
> Put in GOOD zip freezer bags.  The ones with the actual pull zipper work
> best.  Then, freeze immediately.  I kid you not, I have kept this stuff in
> the freezer for up to 3 months.  When I need some, I just break it off.

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