Description
Learn the simple and effective way to clean, chop, and store fresh cilantro to keep it flavorful and ready for your recipes. This guide walks you through rinsing, trimming, chopping, and storing cilantro for best results.
Ingredients
Scale
Ingredients
- 1 bunch cilantro
Instructions
- Clean Cilantro: Add cilantro to a colander in the sink and rinse thoroughly under running water for 1-2 minutes, gently moving the leaves to remove any dirt or grit. Dry the cilantro completely using paper towels or a salad spinner to make chopping easier.
- Measure and Store: Remove the desired amount of cilantro from the bunch to chop. For the remainder, place the bunch in a glass mason jar filled halfway with water. Cover it loosely with a plastic bag and refrigerate; it will stay fresh for up to 1-2 weeks.
- Chop Cilantro: Lay the cilantro flat on a cutting board. Cut off the thick stems where the leafy part ends. Discard these stems. Gather the leafy parts into a tight bunch and, using a sharp knife, slice with an up-and-down rocking motion. After cutting lengthwise, turn the chopped cilantro 90 degrees and chop crosswise until you reach the desired consistency—rough or fine.
- Use or Store Chopped Cilantro: Use the chopped cilantro immediately for the best flavor or store it in an airtight container lined with paper towels to absorb moisture. Stored this way, chopped cilantro remains fresh for 2-3 days in the refrigerator.
Notes
- Drying the cilantro completely after washing prevents sogginess and makes chopping easier.
- Storing the uncut bunch in water wrapped with a plastic bag helps keep cilantro fresh for up to two weeks.
- Chopped cilantro can be stored properly for 2-3 days to preserve its flavor and texture.
- Discard thick stems as they can be bitter and tough, but thin stems close to the leaves are flavorful and can be included.
