baby, tonight i've got a question for you
Posted: November 18th, 2008 | Author: admin | Filed under: Uncategorized | 4 Comments »
This, obviously (or not so obviously, I guess) is cilantro. It is not the herb for everybody, but I love it a lot, and whenever a recipe calls for it I’ll make sure I have it on hand. It doesn’t put a serious dent in my finances or anything – it costs like $1.50 for an enormous bunch, but recipes never use an enormous bunch, and I don’t cook often enough to make something with cilantro every single day until it’s used up.
It feels so wasteful to just leave it in the fridge until it inevitably spoils and I have to throw most of it out, so, I’m wondering, Internet. Do you guys buy cilantro? What do you do with the stuff you don’t use right away? I feel like there must be some clever way of saving it, and I’d like to know what that might be.
Song of the Entry: Old 97′s – Question
I have the exact same problem now that I’m trying to eat more vegetables but I can’t plan my meals effectively (most of the time I’m at work or late for work so I have bursts of cooking every once in awhile). So, I hear ya on the sadness of buying some really fresh mushrooms or peppers or something that you can’t -wait- to use only to have them turn brown in the fridge.
As for cilantro specifically though… how about putting it in a big bowl of salsa? That way it’ll keep a bit longer and if you have friends over you can just bust it out for them to polish off. Does salsa freeze? Maybe you can freeze it.
Sorry for the doublepost:
I recall reading a blog article somewheres that suggested chopping up fresh herbs and just storing them in little tupperwares in the freezer as is. Then when you want to use it you can just pull the tupperware out, sprinkle as necessary, close and pop it back in. Saves money, time and apparently it isn’t too detrimental to taste. Never tried it myself but it’s worth a shot.
Freezing totally works, I used to do that with Parsley before I started just putting it in more things when I had it.
Yeah freezing will allow it to keep for a lot longer. We used to do it with fresh basil all the time.