Cilantro
Cilantro is a term for the leaves of the coriander plant; these leaves are
also known as Chinese parsley, fresh coriander, and coriander leaves. The dried
fruit, or seeds, are often referred to as coriander and are used in cooking,
imparting a lemony, citrus flavor. Even the roots of the coriander are eaten;
some Asian dishes, notably Thai, use the root, which imparts a deeper, stronger
flavor than the leaves. Cilantro is used fresh, dried, or even frozen. It is
used for flavoring and, because heat weakens the flavor, is usually used fresh
as a garnish or added to cooked food just before serving.
Cilantro storage tips from
About.com
How to store cilantro
As soon as you arrive home with fresh cilantro, place the stems (with roots
intact if attached) in a glass of water and cover the top loosely with a
plastic bag. Refrigerate. Snip off leaves as you need them and re-cover. The
water should be changed every 2 to 3 days. Do not wash the herb until you are
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.
Freeze cilantro
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.
Dried Cilantro
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. Dried cilantro is available in most markets, should you have the need.
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