cilantro?

Can I freeze it? I bought a bunch and didn't use it.
sue

Val Adams...

you can, but it does not keep it's flavor very well..better than drying, tho..

Jean B....

I think I have read of folks freezing it in ice cubes (with a
little water). I think that might work better than just
chopping it and freezing it.

Linda1...

Sue, I do. And this is the method I use (not as hard as directions are long!

How to freeze cilantro
The trouble with cilantro is that you either have none at all, or you
have too much. You buy a bundle at the market and it wilts within a few
days. It's not like Italian parsley, which will stay green and alert for
a week or more in a pot of water placed in a sunny window. So what do
you do when your $1.29 buys you more cilantro than you'll normally use
in two months — but you have only two or three days in which to use it?
Freeze it! That's right. Freeze it. But don't just throw it in the
freezer — it will turn brown and icky in no time. Instead, follow these
directions: (1) Wash the cilantro in cold water, as follows: (a) Fill a
really big bowl or pot with really cold water. Grab the whole bunch of
cilantro by the stems, like a bouquet of flowers, and plunge the leaves
into the water. Swish it vigorously. Plunge it in and out. Shake it all
about. Swish, swish, swish! (b) Remove from the water and give it a few
good shakes over the sink to shake off the excess water. Plop it down on
a towel and spread it out. Blot dry the really wet spots. (c) Now that
it's washed, remove the limp, yellowed, or icky bits. You have more than
you'll ever use, so just keep the good stuff. You'll probably throw away
25% of the bunch. Get over it. (2) Set aside the cilantro you plan to
use right away. (Wrap it and put it in the fridge, or put it stem-down
in a jar of fresh water and place it in a sunny spot.) (3) With the
remaining, tear the leaves from the stems and roughly chop them. Cram a
spoonful of leaves into each of the molds of an ice cube tray. Cover
with water, and freeze. (4) When frozen, remove the cubes from the tray
and put them into a zip-lock bag. Squeeze out the air and store in the
freezer. You now have instant access to green, crisp, sorta-fresh
cilantro, whenever you want. It's not great for garnishes, but it's just
fine for most recipes, including guacamole, soups, and any sauce that
calls for fresh cilantro.
Linda1