Revive Cilantro and Parsley

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Heather says:
If you have a wilting bunch of cilantro or parsley you can perk it back up by cutting 1/2″ off the stems and placing the bunch in a glass of water, just like a bouquet of flowers. Place the glass in the fridge and please, try not to knock it over.

Alternately, you can process the cilantro or parsley in a food processor with a small amount of olive or vegetable oil and spoon the paste into an ice cube tray. Once frozen pop the cubes out and into a freezer bag for storage. These cubes are great for adding to soups, sauces, and marinades where the herbs’ appearance is not an issue.

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8 thoughts on “Revive Cilantro and Parsley”

  1. You can do the water glass thing with celery, too. Root veggies drying out? Soak in the sink for a couple of hours and dry thoroughly before putting away again. If I find veggies on sale I buy a bunch of ’em and chop up what I can’t use in a reasonable time frame, pack tightly in plastic containers, fill the containers to the top with filtered water or homemade stock, and freeze. I use these as a fast start on soups and skillet dinners.

    Reply
  2. Keter,
    God bless you! What a great idea! Sometimes my menu plans go awry (LOL) and I have all these veggies languishing in their drawer. This is a great solution!
    About the cilantro and parsley, I’m currently experimenting with a tip I read somewhere: wash your excess fresh parsley and dry, then chop, and store in the freezer in something air tight. It’s supposed to produce near-to-fresh tasting parsley when used later in soups, etc. Has anyone else tried this?

    Reply
  3. “About the cilantro and parsley, I’m currently experimenting with a tip I read somewhere: wash your excess fresh parsley and dry, then chop, and store in the freezer in something air tight.”

    Judith-
    It works well with parsley but not cilantro. Cilantro turns to mush.
    You can chop the cilantro, then bag it with a little olive oil or water to cover. It will still be mushy but the is fine in sauces or soups.

    At least that’s been my experience. Anyone else?

    Reply
  4. A tip to go along with Keter’s suggestion (GREAT suggestion BTW!)
    would be to microwave the veggies for a few minutes to blanch them to stop the enzyme process before freezing in water of stock.

    Reply

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