Cilantro is a fantastic herb—but it spoils fast. Luckily, with the right method, you can preserve cilantro for months without losing its bright flavor or aroma. Here are the best long-term storage methods that really work:
✅ 1. Freeze It in Olive Oil (Best for Cooking)
Instructions:
- Wash and dry cilantro thoroughly (pat dry or use a salad spinner).
- Finely chop the leaves and soft stems.
- Place into ice cube trays (about 1–2 tablespoons per slot).
- Cover with olive oil.
- Freeze until solid, then transfer cubes into a freezer-safe bag.
Use in: Soups, stir-fries, marinades, rice, stews.
✅ 2. Blend into a Paste (Great for Sauces & Dressings)
Instructions:
- Blend cilantro with a small amount of olive oil or water.
- Pour into ice cube trays or airtight containers.
- Freeze and store up to 6 months.
Bonus: You can add garlic, lime, or chili for pre-made flavor cubes!
✅ 3. Dry It (For Garnishing & Tea)
Instructions:
- Tie cilantro bunches and hang upside down in a dry, well-ventilated area out of direct sunlight.
- Once fully dry (7–10 days), crumble the leaves and store in a sealed jar away from heat or light.
Note: Drying mutes the flavor slightly, but it still works great in soups or spice blends.
✅ 4. Store in the Freezer (Whole Leaves)
Instructions:
- Wash and dry the cilantro completely.
- Spread on a tray and freeze in a single layer.
- Once frozen, transfer to a zip bag and keep in the freezer.
Use: Add directly to hot dishes—flavor stays bright!
Final Tip:
Avoid storing cilantro wet in the fridge wrapped in plastic—it’ll spoil within days. Freezing or drying is the key to keeping it fresh for months, with flavor and nutrients mostly intact.
Now you’ll always have cilantro ready—no more waste, no more last-minute store runs!
