How do I keep my fresh herbs and green onions fresh?
By Leighann on Jul 13, 2009 in Vegetarian Cooking, What's Cooking?
Question: You know, the fresh veggie section at the store, you buy the cilantro, green onions, lettuce, etc, put it in a plastic baggie and then what? My cilantro gets slimy fast…Any good way to keep them in the fridge? Thanx!
Our Answer: HUGE TIP! Never, never, but never keep ANY produce in the thin plastic bags you find in the produce section. That’s the fastest way for them to spoil. Ziplocks or plastic or glass storage boxes are ok.
For cilantro, parsley, basil, other fresh herbs and green onions, you can wrap them in paper towels and store them in ziplocks or plastic boxes (i.e. Tupperware) in the fridge. Or, you can put them in water like you would flowers. When you’ve used the green onions, save the tips and plant them, and you’ll have more green onions.
Both cilantro and green onions freeze well. Just prepare for cooking by removing roots and large stems, chop, and freeze in ziplocks.
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What i do is….as soon as i get back home…I cut off the cilantro stems..only keep the top leafy part…n also trim any yellow leaves…and let is spread out on a paper towel…to dry it out a bit becoz of so mcuh water it has…after 5 mins or so…i take out the cilantro in a fresh paper towel and gently wrap it and keep it like that in a ziplock bag…its stays fresh..wont get slimy or anything for at least a week…
do the same for any green leafy stuff i get…like green onions, basil, mint, dill, tarragon etc etc
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DJ
| Mar 8, 2009 | Reply
Another way to keep cilantro (and parsley) is to stand it in a glass of water (sort of like a cilantro bouquet) and gently place a plastic bag over the top of it. You will need to change the water every couple of days. Keep this in the fridge (like there's room for that!).
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Spyderbear
| Mar 8, 2009 | Reply
Your cilantro and everyone Else's does the same thing . it doesn't keep well .Rinse it and dry well no liquid water on it roll it in a moist paper towel and zip lock it remove air.
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ken b
| Mar 8, 2009 | Reply