What to Do With Cilantro Before It Goes Bad?
Here’s how to extend the life of your cilantro: To prevent spoilage, immediately after purchase or harvest, trim the stems and store cilantro in water in the refrigerator, like cut flowers, or blend it into a flavorful cilantro-lime pesto that can be frozen for later use.
Why Cilantro Wilts So Quickly
Cilantro, that bright and pungent herb beloved in Latin American, Asian, and Indian cuisines, has a tragic flaw: it’s incredibly perishable. Unlike heartier herbs like rosemary or thyme, cilantro leaves are delicate and prone to wilting, browning, and general sliminess within days of purchase. Understanding why cilantro degrades so quickly is the first step in preserving it.
Cilantro’s high water content and thin cell walls make it particularly vulnerable to moisture loss. Once harvested, the herb begins to transpire, losing water through its leaves. This dehydration leads to wilting. Furthermore, exposure to ethylene gas, a natural plant hormone released by ripening fruits and vegetables, accelerates the aging process.
Maximizing Freshness: The “Cut Flower” Method
The most effective way to keep cilantro fresh for a week or more is to treat it like a bouquet of flowers. This method focuses on keeping the stems hydrated and minimizing exposure to ethylene.
Here’s the step-by-step process:
- Rinse the Cilantro: Gently wash the cilantro under cool running water to remove any dirt or debris.
- Trim the Stems: Using sharp scissors or a knife, trim about an inch off the bottom of the stems. This allows for better water absorption.
- Prepare the Water: Fill a jar or glass with about an inch or two of cool water.
- Place Cilantro in Water: Stand the cilantro bunch upright in the water, ensuring the stems are submerged.
- Cover the Leaves: Loosely cover the cilantro leaves with a plastic bag. You can use a zip-top bag or a produce bag. This helps to maintain humidity and prevent wilting.
- Refrigerate: Store the jar of cilantro in the refrigerator, ideally in a crisper drawer.
- Change the Water: Change the water every 1-2 days to keep it fresh and prevent bacterial growth.
Beyond Fresh: Transforming Cilantro into Pesto
If you have a large bunch of cilantro that you know you won’t use immediately, consider making cilantro pesto. This is a fantastic way to preserve the flavor and aroma of cilantro and have it ready to use in sauces, dips, marinades, and more.
The basic ingredients for cilantro pesto are:
- Cilantro (packed)
- Garlic cloves
- Pine nuts (or walnuts, pepitas, or almonds)
- Parmesan cheese (optional, but adds richness and umami)
- Lime juice (adds brightness and complements the cilantro flavor)
- Olive oil
- Salt and pepper to taste
To make the pesto:
- Combine all ingredients in a food processor or blender.
- Pulse until the mixture is finely chopped but still slightly textured.
- Slowly drizzle in olive oil while the processor is running until the pesto reaches your desired consistency.
- Season with salt and pepper to taste.
- Store in an airtight container in the refrigerator for up to a week, or freeze in ice cube trays for longer storage.
Freezing Cilantro: Options and Considerations
Freezing is another effective method for preserving cilantro, although it can slightly alter the texture. Frozen cilantro is best used in cooked dishes, where the change in texture is less noticeable.
Here are two common methods for freezing cilantro:
Chopped Cilantro: Wash and dry the cilantro thoroughly. Chop it into small pieces. Spread the chopped cilantro on a baking sheet lined with parchment paper. Freeze for a few hours until the cilantro is solid. Transfer the frozen cilantro to a freezer bag or container. This prevents clumping and allows you to easily measure out portions.
Cilantro Ice Cubes: Blend cilantro with a little water or olive oil to create a slurry. Pour the slurry into ice cube trays and freeze. Once frozen, transfer the cilantro cubes to a freezer bag or container. This is a convenient way to add a burst of cilantro flavor to soups, stews, and sauces.
Common Mistakes to Avoid
Even with the best preservation techniques, some common mistakes can shorten the lifespan of your cilantro.
Here are some pitfalls to avoid:
- Overcrowding: Avoid cramming too much cilantro into a small container. This restricts airflow and can lead to premature spoilage.
- Storing Near Ethylene Producers: Keep cilantro away from fruits and vegetables that release high levels of ethylene gas, such as bananas, tomatoes, and avocados.
- Not Drying Properly: If you’re freezing cilantro, make sure it’s completely dry before freezing. Excess moisture can lead to freezer burn.
- Using Dull Knives: When chopping cilantro, use a sharp knife to prevent bruising, which releases enzymes that accelerate spoilage.
Frequently Asked Questions (FAQs)
Can I revive wilted cilantro?
Yes, you can often revive wilted cilantro. Submerge the cilantro in a bowl of ice water for about 15-30 minutes. The cold water will help the leaves to rehydrate and regain their crispness. Pat dry before use. However, this only works if the cilantro hasn’t completely turned slimy or brown.
Does the variety of cilantro affect its shelf life?
Generally, all varieties of cilantro have a similar shelf life. The primary factors affecting shelf life are storage conditions and handling practices, rather than the specific variety.
Is it better to store cilantro with or without the roots?
If you purchase cilantro with the roots intact, storing it with the roots can help extend its life. Treat it like a living plant by placing the roots in water. However, if the roots are damaged or already decaying, it’s best to remove them to prevent contamination.
Can I dry cilantro?
Drying cilantro is possible, but it significantly diminishes the flavor. Cilantro’s delicate flavor compounds are volatile and easily lost during the drying process. Therefore, freezing or making pesto are generally better options for preserving its flavor.
How can I tell if cilantro has gone bad?
Signs that cilantro has gone bad include: wilting, browning, yellowing, a slimy texture, and a foul odor. If the cilantro exhibits any of these signs, it’s best to discard it to avoid potential foodborne illnesses.
Does washing cilantro before storing it make it spoil faster?
If cilantro is not dried properly after washing, excess moisture can promote bacterial growth and accelerate spoilage. It’s crucial to dry cilantro thoroughly before storing it in the refrigerator.
What’s the best type of container to store cilantro in?
A clean glass jar or container works well for storing cilantro in water. If you’re freezing chopped cilantro, use airtight freezer bags or containers to prevent freezer burn. The key is to minimize exposure to air and moisture.
Can I store cilantro at room temperature?
Storing cilantro at room temperature is not recommended as it will quickly wilt and spoil. Refrigeration is essential for extending its shelf life.
How long does frozen cilantro last?
Frozen cilantro can last for several months (up to 6-8 months) in the freezer. However, its flavor and texture may gradually degrade over time.
Is cilantro a good source of nutrients?
Yes, cilantro is a good source of vitamins and minerals, including vitamin K, vitamin C, and potassium. It also contains antioxidants that can help protect against cell damage. Consuming cilantro contributes to a healthy diet.
Can I use cilantro stems in cooking?
Yes, cilantro stems are perfectly edible and often contain even more flavor than the leaves. Chop them finely and add them to soups, stews, sauces, and marinades.
Does cilantro taste like soap to some people, and is there anything I can do about it?
Yes, a genetic variation affects some people’s perception of cilantro, causing it to taste soapy. This is due to genes affecting olfactory receptor OR6A2. There is no way to change your genes, but you can try smaller amounts in dishes to see if that helps. Using it with strong flavors may mask the soapy taste. If you can’t tolerate it, consider using parsley or a similar herb as a substitute.