Thanks. I frequent a local Asian market and they sell fresh cilantro but dry boxed and small bundles in a cellophane bag. I will give both a try.
Cilantro with roots tends to last longer. It will be fresher where turnover is faster, that helps too.
I remove the rubberband, wrap loosely with newspaper and then back into the produce bag - loose / slightly open even.
My neighbor swears by this special Rubbermaid container for her homegrown microgreens, and said they are very well reviewed. We borrowed it a few days and the greens stayed very fresh and crisp.
I almost always buy cilantro with the roots still attached and I plop the whole bunch in a mason jar of water and keep it on my kitchen counter or in the fridge. I do a change of water every now and then if they don’t get used and freshen up the leaves with a sprinkle of water. I do this with many fresh herbs (basil, perilla leaf, mint, etc). They keep forever like this.
Great help! I’m going to give all suggestions a try.
What I did not tell you that Mrs. Phreddy, has the “gene” that makes cilantro taste like woody mush to her…None the less she does pick it up in the market for me…and I do enjoy it…
I have a similar system with glass container with a tray at home, but I use it mostly for meat and cheese, forget to test with herbs and vegetables too. Thanks for reminding.
Bahn Mi sandwiches, we load up the fresh cilantro.
The water bouquet tip is working out well.
Glad that method is working for you @Rooster. Did you get some with the roots still attached?
I’ve never run across cilantro with roots attached at any super, Asian or FM markets. Wonder why?
I’m getting ready to post my favorite cilantro recipe shortly.
Mine pretty much always have the roots attached
2 cups cilantro, coarsely chopped
1 large jalapeño with seeds *
2T dry roasted peanuts
1 tsp sugar - cane or agave syrup (any sugar really)
1 tsp cumin seeds or 1/2 tsp cumin, ground
4 T fresh lemon juice
Salt to taste
Put all in the food processor and purée until smooth
Taste and adjust seasonings to your taste
If it’s too thick add a teaspoon of water
Excellent garnish for curried soups, to use as a dip for samosas, a spread for naan bread, or a dip for pita chips or bread.
- substitute Serrano’s for the jalapeño if you want it spicier
I used to buy frozen samosas at Costco which were delicious and came with a similar tasting dip. I think they were Amy’s organic brand & they were so good until they changed up the recipe. I don’t buy them anymore, but I went on a search for the dip. This is adapted from a blog, which adapted a recipe from Mangoes and Curry leaves.
I understand this may be familiar fare for some of you, but we have very mediocre Indian foods up here and I haven’t done much Indian style cooking. And my husband thinks he hates it! May have to reorient him, because I love it. He loves this fresh chutney though…
Interesting @winecountrygirl - our are always lopped off at the stems before they get tortured by those metal twist ties and survived the drownings. Quite puzzling!
HYes, a lot of roots. I trimmed them a bit and like flowers I buy my wife, I created a counter vase and a frig vase. The counter vase did better.
Looking forward to your recipe post.
It’s a bit hit or miss at my local Asian markets. Usually you can find them with the roots, but on occasion I can only find them with the roots removed.
@Rooster - interesting that your counter vase is doing better than the fridge base. I would have thought otherwise.
Recipe up thread.
We keep the kitchen area cool.
Very close to mine (ie my mom’s).
Our base recipe is nut-free. Lemon juice and sugar are always to taste, and at the end (we’re probably in the 1-2T acid area).
Variations include the peanuts in your recipe, adding mint (in addition or in place of some of the cilantro), and fresh or desiccated coconut. Some use onion and tomato too, and skip the sugar (I don’t like this version at all).
Western food processors are rarely able to process down cumin seeds, so I use powder.
Jalapeños add their own distinct flavor… I tend to use Indian or Thai green chilies or serranos instead.
For small quantities I use the immersion blender (or its mini processor) for a fine purée.
Thank you @Saregama for all this additional information - I do appreciate it!
Grate a clove of garlic into a bowl of Greek yogurt.
Add a lot of finely chopped cilantro, plus any other fresh herbs at hand (mint, parsley, dill).
Season with salt, pepper, and a splash of red wine vinegar or lemon or lime juice.
Let it sit for a few hours for the flavors to meld.
Great as a dip, or as an accompaniment for kababs or other grilled meats or spicy foods. (I’m also liable to eat it by the spoonful if it’s leftover).