freezing cilantro

[tbs727]

Can it be done and still come out useful for soup or salsa?

Thanks!

[spyzvixxen]

I would say so. I do that with a similar herb for ethnic dishes where it is mixed with other ingredients in a blender. It's "not the same" but close enough. Fresh is always better. Also, it tends to turn darker in color in the freezer.

[writtenonmybody]

Seperate long stems from leaf clusters, freeze the stems whole in a zip lock bag, the leaves chopped in another zip lock. I don't bother with trying to preserve their shape. It will disappear when thawed anyway. And frozen cilantro is only good for adding to something you're cooking, or you can use it in a salad dressing. Do not use it as a garnish for food. It won't be good

[old_lady_in_the_shoe]

I freeze it all the time.
I like to take it by the bunch...rince it well, cut the long stems off then lay it out on a baking sheet, freeze well, then add it to a ziplock bag, and place that bag in a freezer container. I do this so it doesn't get "all squished up". When I need some, I take it out frozen, and cut it up with kitchen shears right into the pot and it is easy and I don't have a ton so well gooey cleanup. I keep mine in the freezer for several months (if it lasts that long).

[MomToTwoBoys]

I'd think you could put it in one of those food saver vacuum sealing bags and then freeze it afterwards. It seems to me that by doing that and putting it into freezer heavy bags, you're able to better preserve the herb for later use.

It's with anything else; it will not come out the same as it was when you put it in the freezer.

[Buc-O-Mama]

Don't forget to make sure it's super dry before you freeze it. It freezes okay for soups and salsas, but it's a bit soft. Parsley does okay too.

[tbs727]

Thanks all!!

[TexasPeanut]

I freeze it all the time.
I like to take it by the bunch...rince it well, cut the long stems off then lay it out on a baking sheet, freeze well, then add it to a ziplock bag, and place that bag in a freezer container. I do this so it doesn't get "all squished up". When I need some, I take it out frozen, and cut it up with kitchen shears right into the pot and it is easy and I don't have a ton so well gooey cleanup. I keep mine in the freezer for several months (if it lasts that long).

That's exactly what I do, I found that by flash freezing it on a large cookie sheet after cleaning and drying it worked best to be able to keep it separated and not have it turn into a large frozen clump.

[rainbowgc]

You can also chop and put in ice cube trays with water, pop out and drop into soup or stew.