how to preserve coriander leaves
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by keeping the leaves inside the fridge.
and by keeping in air tight container
and by keeping in air tight container
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Hlo friend^_^
Coriander is the most popular herb used in Indian cuisine. However, it wilts quite quickly once harvested/bought. People are always looking for ways to make it last longer. No one seems to have a definitive answer. We have had a discussion about this topic on our Forum a few times. A few different methods have been recommended, below is a collection of them, in no particular order.
Freezing Cilantro (Coriander)
If you simply stick a bunch of fresh cilantro into the freezer it will be discolored and mushy when it thaws. The reason for this is those enzymes that decompose fresh plant material can survive freezing temperatures and work on the food even while it is in the freezer.
Fortunately, there is a way to freeze fresh cilantro so that it keeps its emerald green color and lovely flavor: You just have to blanch it first.
Blanching kills off those decomposing enzymes. To blanch fresh cilantro/coriander, bring a large pot of water to a boil, and have a big bowl of ice water ready. Once the water is boiling, dip your bunch of cilantro into it just until it wilts. This shouldn't take more than a few seconds. You don't want to cook out the flavor of the herb, just kill off those decomposing enzymes.
As soon as the cilantro has wilted, immediately transfer it to the ice water. This eliminates the residual heat that would otherwise continue to cook it.
I HOPE IT'S HELP U ^_^
Coriander is the most popular herb used in Indian cuisine. However, it wilts quite quickly once harvested/bought. People are always looking for ways to make it last longer. No one seems to have a definitive answer. We have had a discussion about this topic on our Forum a few times. A few different methods have been recommended, below is a collection of them, in no particular order.
Freezing Cilantro (Coriander)
If you simply stick a bunch of fresh cilantro into the freezer it will be discolored and mushy when it thaws. The reason for this is those enzymes that decompose fresh plant material can survive freezing temperatures and work on the food even while it is in the freezer.
Fortunately, there is a way to freeze fresh cilantro so that it keeps its emerald green color and lovely flavor: You just have to blanch it first.
Blanching kills off those decomposing enzymes. To blanch fresh cilantro/coriander, bring a large pot of water to a boil, and have a big bowl of ice water ready. Once the water is boiling, dip your bunch of cilantro into it just until it wilts. This shouldn't take more than a few seconds. You don't want to cook out the flavor of the herb, just kill off those decomposing enzymes.
As soon as the cilantro has wilted, immediately transfer it to the ice water. This eliminates the residual heat that would otherwise continue to cook it.
I HOPE IT'S HELP U ^_^
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