Comments on: Revive Cilantro and Parsley

By: Kevin

Kevin — Thu, 28 Oct 2010 13:50:03 +0000

CJ, do you blanche /microwave it with water right??? and how do you know how long to zing it for?

By: MAKE CILANTRO WORK FOR YOU « I Cilantro Cilantro!

MAKE CILANTRO WORK FOR YOU « I Cilantro Cilantro! — Mon, 08 Feb 2010 17:51:30 +0000

[...] http://www.home-ec101.com/kitchen-quick-tip-cilantro-and-parsley/ [...]

By: CJ

CJ — Sun, 15 Feb 2009 16:46:46 +0000

A tip to go along with Keter’s suggestion (GREAT suggestion BTW!)
would be to microwave the veggies for a few minutes to blanch them to stop the enzyme process before freezing in water of stock.

By: CJ

CJ — Sun, 15 Feb 2009 16:45:05 +0000

“About the cilantro and parsley, I’m currently experimenting with a tip I read somewhere: wash your excess fresh parsley and dry, then chop, and store in the freezer in something air tight.”

Judith-
It works well with parsley but not cilantro. Cilantro turns to mush.
You can chop the cilantro, then bag it with a little olive oil or water to cover. It will still be mushy but the is fine in sauces or soups.

At least that’s been my experience. Anyone else?

By: Judith

Judith — Fri, 13 Feb 2009 15:31:54 +0000

Keter,
God bless you! What a great idea! Sometimes my menu plans go awry (LOL) and I have all these veggies languishing in their drawer. This is a great solution!
About the cilantro and parsley, I’m currently experimenting with a tip I read somewhere: wash your excess fresh parsley and dry, then chop, and store in the freezer in something air tight. It’s supposed to produce near-to-fresh tasting parsley when used later in soups, etc. Has anyone else tried this?

By: Keter

Keter — Thu, 12 Feb 2009 20:02:37 +0000

You can do the water glass thing with celery, too. Root veggies drying out? Soak in the sink for a couple of hours and dry thoroughly before putting away again. If I find veggies on sale I buy a bunch of ‘em and chop up what I can’t use in a reasonable time frame, pack tightly in plastic containers, fill the containers to the top with filtered water or homemade stock, and freeze. I use these as a fast start on soups and skillet dinners.

By: CJ

CJ — Thu, 12 Feb 2009 18:09:10 +0000

Don’t forget to loosly drap a plastic bag over the leaves to help retain moisture.

By: Heidi @ Carolina Dreamz

Heidi @ Carolina Dreamz — Thu, 12 Feb 2009 14:14:43 +0000

OH, I’m so glad you posted this. I was trying to think about how to preserve Cilantro in the freezer, last night. I didn’t think of oil (probably because I haven’t slept like a normal person, all week.

Thank you!

By: Becky

Becky — Thu, 12 Feb 2009 14:02:12 +0000

I love this blog! It’s amazing how numbed you become to reading not useful things, and then you find something that actually is!