Rinse out the jar first to make sure there are no contaminants that could hurt the cilantro.
Even if the cilantro looks dirty, don’t wash it now. Store it and save the washing for right before you use it.
A sharp pair of kitchen scissors would work as well. Work quickly after cutting. The stem edge starts drying out immediately after cutting, so don’t leave it out to dry. You may choose to keep the stems, since they are edible. They can be blended along with the leaves when making a salsa, for instance.
Place the herbs in gently. Don’t force them into the jar. Just let them sit in the jar like flowers in a vase.
You could use a rubber band or strip of tape to keep the bag in place. Make sure the bag is loose. Don’t push the leaves down. Another option is to put the cilantro in a plastic bag lined with paper towels to absorb the moisture and keep the cilantro fresh.
Make sure you can see the cilantro when you place it in the refrigerator. That way you can monitor its freshness and know when it’s dried out.
When the cilantro’s leaves darken and turn a dark green, it’s going bad. Brown leaves indicate the cilantro is dead. Spoiled cilantro emits a pungent smell. If you discover an unpleasant smell, dispose of the cilantro.
Any easy trick for drying all the cilantro is wrapping the entire contents in a paper towel and gently rolling it. This catches all the excess water.
Wax or parchment paper will also work if you don’t have freezer paper. Use more than one sheet if you have a lot of cilantro. Don’t pile it up on one sheet.
Don’t pile anything on top of the sheet and lay it flat so none of the leaves fall off.
Squeeze all the air out of the bag before sealing it. You can stay organized by marking each freezer bag with the name of the herb, the date you froze it, and how much the bag contains.
When you take the cilantro out, don’t thaw it out before using. This will make it soggy.
You could also wrap the cilantro up with a paper towel and gently roll it to catch any excess water.
Be careful when slicing up the cilantro. Watch your fingers to avoid cuts.
Use another ice cube tray if you run out of room instead of overfilling the sections with more cilantro.
Don’t use the sink to fill the cube tray with water. Rushing water could overflow and make you lose cilantro.
The cilantro can be stored in ice cube trays for about 2 months. When you’re ready to use the cilantro, pop out an ice cube and thaw it out.
You could also wrap the cilantro up with a paper towel and gently roll it to catch any excess water.
Use a flat surface and a cutting board when slicing the cilantro to avoid getting cut.
Use more than one cooking sheet if you have to. Don’t pile up the cilantro or it won’t dry properly.
Use oven mitts for this step to avoid burns.
Make sure you close the windows and turn off the fan for this step. A sudden gust of wind could blow all your cilantro to the floor.
Dried cilantro leaves don’t spoil, but they lose flavor over time. Test your cilantro periodically by taking a bit in your fingers and rubbing it. Smell and taste your finger afterwards. If the smell and flavor are weak or gone, then the cilantro has lost its potency. Dispose of it and dry out a new batch.
