To Keep Cilantro Fresh for Months
Start with super fresh cilantro—bright green, no wilting or yellowing. Rinse it well in cool water, changing the water until it’s clear. Shake off the excess and pat dry with paper towels.
If you want, blanch the cilantro for 15–30 seconds in boiling water, then dunk in ice water. This keeps the color vibrant. Dry it thoroughly.
Decide if you want to freeze whole sprigs or just the leaves. Toss with a little olive oil to help prevent mushiness.
Lay the cilantro flat in a resealable freezer bag, squeeze out the air, and label it with the date.
For extra convenience, blend cilantro with oil and freeze in ice cube trays, or mix with butter for a flavorful spread.
Frozen cilantro is best for cooked dishes, not salads or garnishes, since it loses its crispness.
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