How to preserve cilantro long-term?
Written by
Kiana Okafor
Reviewed by
Prof. Martin Thorne, Ph.D.If preserved correctly, cilantro can keep its bright flavor for months, even after it is harvested. There are various methods, suited for different cooking styles; some freeze to lock in freshness, while others dry for longer-lasting convenience. I have been testing preservation methods for several years and have found ideal methods for home cooks to use. If you store and prep properly, you'll preserve your flavors.
Freezing Techniques
- Blanching: Dip leaves in boiling water 15 seconds then ice bath
- Oil cubes: Blend 2 cups leaves with ½ cup olive oil freeze in trays
- Pesto base: Make cilantro pesto freeze in portioned containers
Drying Methods
- Dehydrator: Spread leaves at 95°F for 4-6 hours until crisp
- Air-drying: Hang small bunches upside down in dark well-ventilated area
- Oven drying: Lowest setting with door ajar 2-3 hours
Infusion Options
- Oil infusion: Steep clean leaves in olive oil 2 weeks strain
- Vinegar pickling: Pack stems in vinegar with peppercorns garlic
- Salt-curing: Layer leaves with coarse salt weight down for 3 weeks
Preparation will make or break the success of preservation. Wash leaves and thoroughly remove any damaged parts. Dry completely, and for large quantities, I use a salad spinner. Blanching quickly before freezing prevents the enzyme degradation that would ultimately lead to flavor loss. When making oil infusions, it is essential to sterilize your container to prevent bacterial growth. I always label everything with the date it was prepared.
Storage conditions can affect shelf life. Frozen cilantro should be stored at 0°F or less. Dried leaves should be stored in dark, airtight containers. Infused oils should be refrigerated. Salt-cured cilantro will preserve well at room temperature. Check preserved herbs monthly for signs that they are degrading.
Best Applications
- Frozen cubes: soups stews sauces where heat releases flavor
- Dried leaves: spice blends long-cooked dishes
- Infused oils: salad dressings marinades finishing drizzle
Flavor Enhancement
- Combine with preserved lime for Mexican dishes
- Mix with garlic in oil infusions
- Blend dried leaves with cumin coriander
How to identify spoiled preserved cilantro. Frozen herbs will develop freezer burn after 6 months. Dried leaves will lose scent and be brown. If infused oils show cloudiness, they're spoiled. Salt-cured herbs should stay bright green. Discard anything that has an off-smell or any signs of mold.
Succession preservation effectively increases your supply. Preserve batches during the growing season. Be sure to label containers with their contents and the date clearly. Rotate stock by using older preserves first. This method allows you to enjoy flavorful cilantro at any time of the year.
Read the full article: How to Grow Cilantro: Ultimate Beginner Guide
