Delicate coriander leaves can certainly be stored for some time. Options for shelf life range from 14 days to 12 months. How it succeeds in the refrigerator, dried or in the freezer, we explain here.
Fresh from the garden directly into the refrigerator – this is how it works.
If there is no immediate need for freshly harvested coriander in the kitchen, the spicy leaves can be excellently stored in the refrigerator. Here’s how to do it right:
- cut 2 to 2.5 cm from each stem with a sharp knife
- do not wash the stems and leaves at this time
- fill a glass with water and put the coriander in it as a small bunch
Placed in the refrigerator, the coriander leaves stay fresh for 7 to 14 days. Optionally, put a plastic bag over them so that the foliage does not fade so quickly.
How to dry coriander in the air
If the garden year is coming to an end, harvest the last fresh coriander shoots in time. To store the spice plant for a long time, simply air-dry the branches. How to do it:
- wash the coriander shoots and pat them dry with a cloth
- tie the ends of the stems into small bunches with raffia ribbon
- hung upside down in an airy, dark place, the leaves will dry within 2 weeks
Where there is a risk of sunlight reaching the spice leaves, place a perforated paper bag over each bunch. After drying, store the cilantro in an airtight container to use within the next 6 months.
Freeze cilantro skillfully – this is how it lasts for 12 months.
When frozen, leafy herbs lose their consistency and become mushy after thawing. Fresh cilantro is no exception. To counteract this shortcoming, we recommend the following trick:
Wash the fresh cilantro and let it dry on paper towels.
spread them out on a baking tray next to each other, without touching them
pre-freeze in the freezer until the leaves are hard
Once the cilantro leaves are frozen hard, they can be stored in bags or cans in the freezer to save space.
Tips & Tricks
Don’t throw away the roots of a cilantro plant. In numerous Thai recipes, this part of the spice plant finds a flavorful use, such as in the classic ‘Tom Yam Gung’.