Cilantro is notoriously difficult to keep fresh, but there are several excellent methods to preserve its unique, bright flavor for months, ensuring you have it on hand long after you buy it. These techniques focus on freezing, which locks in the flavor and prevents the herb from wilting or turning yellow.
❄️ Method 1: Cilantro Ice Cubes (Best for Cooking)
This is perhaps the easiest and most popular method for preserving cilantro for months, as the cubes can be tossed directly into soups, stews, or sauces.
- Chop Finely: Wash the cilantro well and chop the leaves and tender stems finely.
- Fill Tray: Fill the wells of an ice cube tray about two-thirds full with the chopped cilantro.
- Add Liquid: Top the cilantro with a liquid that will complement its flavor when used in cooking. Water works fine, but olive oil or a light vegetable broth will yield better results.
- Freeze and Store: Freeze the tray overnight. Once frozen solid, pop the cubes out and transfer them to a freezer-safe bag or airtight container.
- Use: You now have ready-to-use portions that will last for up to six months.
🌬️ Method 2: Flash Freezing (Best for Garnish)
This method retains the individual leaves, making the cilantro suitable for use as a garnish or where you need a less mushy texture.
- Wash and Dry Completely: This step is crucial! The cilantro must be absolutely dry before freezing, or it will clump together. Use a salad spinner or pat it dry with paper towels.
- Spread and Freeze: Lay the dry leaves out in a single layer on a baking sheet lined with parchment paper. Place the sheet in the freezer for about an hour until the leaves are frozen solid.
- Store: Transfer the frozen, individual leaves to a freezer-safe bag, squeezing out as much air as possible.
- Use: When you need cilantro, take out a small portion and let it thaw slightly before using. It will keep well for 4–6 months.
🧂 Method 3: Cilantro Paste (Best for Marinades)
For a highly concentrated flavor that works well in marinades, sauces, or dressings, turn your cilantro into a paste:
- Blend: Combine washed, dried cilantro leaves and tender stems with a small amount of olive oil (just enough to help the blender move) and a pinch of salt.
- Store: Place the resulting paste into a small, airtight container and freeze. You can scoop out small portions as needed.
All these freezing methods will keep your cilantro flavorful and usable for many months, ensuring you always have some on hand!
