Cilantro for the winter: 4 recipes for long-term storage

A bunch of fresh greens need to inspect for the presence of withering or decaying twigs. They must be removed from the bulk.

To keep the green for a long time, it can not be washed.

It is advisable to slightly cut off the tips of the stalks so that the tubules will open and better absorb water.

Pour clean water into a small glass jar (preferably boiled or from a filter). Put a bunch of cilantro in the container.

Wrap the greens in a plastic bag (it is important that the beam stalks remain in the can and the leaves are in the bag) and tie it up.

Thus, the spicy herb will delight with freshness and goodness for about three weeks.

Greens for the winter, including coriander, can be simply frozen in portion bags and containers.

It is very important to freeze the spice in small portions, because the greens are not subject to re-freezing:

• bunches are carefully washed and cleaned from stale leaves and stems;
• after that, the cilantro is dried in a well-ventilated area until droplets of liquid evaporate;
• Greens are chopped and laid out in packages. Sealed containers may be used;
• for the preparation of cilantro nothing more is needed, then it is removed in the freezer for long-term storage.

One option is to keep cilantro for the winter fresh. Such blanks are perfect as an additive in salads, soups or sauce:

• coriander sprigs are washed and dried;
• after that, the greens should be finely chopped and spread into ice tins;
• forms pour oil (vegetable, olive, melted and cooled cream) and send in the freezer;
• when the butter is “grabbed,” the resulting cubes can be put into a bag or container and sent to the freezer.

Dried cilantro may not be as intensely green as when frozen, but no less tasty and healthy:

• twigs are thoroughly washed and sorted;
• greens cut into large strips;
• the resulting mass is distributed on a tray, paper or a clean towel and dried in a well-ventilated room to a certain condition (the leaves should be broken, but not crumble into powder);
• when cilantro reaches the desired condition, the resulting mass is poured into glass jars with the obligatory presence of tight closing lids;
• cans are cleaned in a dark and dry place (for example, a kitchen cabinet, pantry, etc.).

Cilantro can be dried not only naturally, but also in the oven. There she languishes for several hours until completely dry.

• • greens are washed and chopped, and then dumped into one large container;
  • add salt at the rate of 1 part salt in 5 parts greenery and mix;
  • put greens with salt in jars and press down to the formation of juice;
• clean in the fridge or cellar.