Surprisingly, both cilantro and basil freeze very well. After cutting the leaves, preferably in the early morning while they are freshest, we mix them with a small amount of olive oil... just enough to coat the leaves. They are then packed into freezer bags and frozen for later use. The olive oil makes it really easy to separate the frozen leaves and also adds an extra flavor to the mix.
Cilantro (coriander) is a versatile herb, but it is almost always used fresh because it doesn't dry well. Here are some ways to extend its life in your kitchen so that it doesn't ever need to go to waste.
WINNER!! How to Freeze Cilantro-- This is a great time-saver and also a good way to use up herbs before they go bad. I made a few changes to the "recipe," but this technique is a winner. I store the cubes in a baggie or plastic dish. So easy to grab however many i need for seasoning soups, sauces, and even dressings for cold salads. MUST organize myself and do this with other herbs!
PRESERVE your cilantro - freeze pureed cilantro ,2 cups cilantro, loosely packed, 3 cloves garlic,3-4 tbsp. lime or lemon juice, 1/4 cup olive oil, 1/4 tsp. sea salt 1/8 tsp. cayenne pepper - in trays or flat sheets to break off pieces as needed
You can preserve herbs from your garden and have homegrown seasoning for your food all of the time! There are many herbs that you can preserve by drying them. CLICK THROUGH TO THE POST for some quick tips on how to dry cilantro for use in salsa, Mexican food, or however else you like to use it. You won't believe how easy it is!