How to keep cilantro fresh. Terms and conditions of storage of cilantro (in the refrigerator, freezer, for the winter)

In summer, fresh herbs can be enjoyed at least every day. But what if you want to cook dishes with aromatic herbs all year round. For example, you can organize the preparation of cilantro for the winter at home.

All spices contain a large amount of vitamins and other useful substances, but, unfortunately, only fresh. To prepare coriander for the winter and at the same time retain most of the nutrients, you need to do it right.

It is recommended to cut fresh herbs on a dry sunny day. If you cut cilantro in the rain, the greens will not last long, even if they are well dried. But it is not recommended to collect coriander in the heat. It is best to cut the spicy grass early in the morning, when the dew dries a little.

Product selection rules

Green cilantro must be cut before flowering, when it is still young and juicy. If you miss this moment, the spice will taste bitter. Cut the coriander when the stems reach a height of 10-13 centimeters.

Juicy, bright green plants are suitable for harvesting for the winter. Leaves should not be yellowed or eaten by insects. Only from such spicy grass will you get delicious preparations for the winter.

Tank preparation

There are many ways to harvest herbs for the winter, so the containers for storing it can be different. Most often, plastic bags or glass jars are used. Before laying the workpiece in the container, they should be thoroughly washed and dried.

How to store cilantro for the winter?

Drying greens

You can prepare coriander if you just dry it. Dry herbs naturally or in the oven.

Natural way

A common way to prepare cilantro for the winter is to dry it. Greens are chopped, laid out on a newspaper. Dry cilantro in a dark and well-ventilated area. It is necessary that the coriander dries well and is free-flowing. This usually takes several days. But it is better to overdry the workpiece than not dry it out. If it is not dried out, it will quickly become moldy. It is advisable to store the dried spice in glass jars away from sunlight.

In the oven

The second drying method is in the oven. This usually takes several hours. The coriander is finely chopped. The oven is heated to 70 degrees. The workpiece is transferred to a baking sheet and put into the oven. You need to dry cilantro at a temperature of 50 degrees. The stock is checked regularly. Ready dried cilantro should be free-flowing. When drying in the oven, you need to constantly look after the greens and not miss the moment when it is ready.

Freezing cilantro

The easiest option to prepare any greens for the winter, not just cilantro, is freezing in the freezer. With proper freezing, most of the nutrients in the greens are preserved.

In the package

The cilantro is thoroughly washed in running water and laid out on a newspaper or towel so that the water on the greens dries. Then it is finely chopped and transferred to plastic bags. The blanks are removed in the freezer. Remove cilantro for cooking only after it is completely frozen.

in vegetable oil

For this recipe, the coriander is also washed and dried, then finely chopped. It is better to freeze the spice in an ice mold. So it will be more convenient to get it and do not have to defrost the entire workpiece. Chopped greens are poured with sunflower or olive oil, then poured into molds. Removed to the freezer. On such a blank, it is good to fry various dishes. Coriander gives an unusual aroma to the oil.

In butter

Melt the butter, wash the greens, dry and chop finely. Pour it into the oil and pour into a special form or plate. You can also use ice cube trays.

Cilantro chutney with garlic and walnuts

Chutney Sauce Ingredients:

100 g of peeled walnuts;
40 ml of vinegar;
a bunch of fresh cilantro and dill;
a few cloves of garlic;
add salt to taste.

How to cook:

Grind the nuts in a blender along with cilantro, dill and garlic.
Salt the sauce and add vinegar to it.
To stir thoroughly.

chimichurri sauce

What you need to make the sauce:

fresh oregano;
cilantro;
parsley;
basil;
olive oil;
vinegar;
lime juice;
sugar;
garlic.

How to cook chimichurri:

Grind greens and garlic in a blender.
Add sugar, salt, vinegar and lime juice.
To stir thoroughly.
You should get a homogeneous thick mixture. The sauce is perfect for meat dishes and poultry.

Snack butter with cilantro and vegetables

Melt butter. Chop cilantro. To prepare snack oil, you can use pepper, onion, lemon zest and other spices to taste. Pour the spicy-vegetable mixture with oil and put it in the freezer so that it freezes.

cilantro in marinade

An unusual recipe for cilantro for the winter - in a marinade.

How to pickle spice for the winter:

First you need to prepare the marinade. To do this, bring water to a boil (350 ml), pour salt and pour 1 tbsp. l. vinegar.
Wash the coriander, chop and transfer to jars (you need to leave a little space).
Pour the marinade into jars, it should completely cover the greens.
Let the jars cool, then add 1 tbsp. l. vegetable oil.

Banks need to be sterilized for 20 minutes, let them cool and put away after that in the cellar.

Salting greens

Pickling cilantro in jars is easy.

How to pickle spicy greens in a jar:

Rinse coriander in water, dry and chop.
For 1 kg of spices, 250 g of ordinary table salt will be required.
Rinse and dry the jars before laying, spread cilantro and salt in layers.
Each layer must be pressed so that the greens give juice.

When the jar is full, cover it with a lid and put it in the refrigerator on the bottom shelf. You can also remove the workpiece in the cellar.

canning

What you need for conservation:

cilantro;
2-3 cloves of garlic;
1-3 art. l. any oil;
salt.

Wash greens, cut.
Peel the garlic and chop in a blender.
Sterilize the jars before laying the workpiece, grease with oil in advance.
Mix cilantro with salt and garlic.
Transfer the workpiece to jars, cover with metal lids.
Roll up the banks.

Ready preservation should be stored in a cool place. It can be a refrigerator, a cellar or a loggia (if it is not insulated). The preparation is suitable for preparing various dishes, as well as for dressing salads.

oil storage

Preparation process:

Rinse the cilantro thoroughly, let dry a little and chop finely.
Pour in the oil and mix until a homogeneous mass is obtained.
Sterilize the jars, then transfer the workpiece to them.
The layer of oil on top should be about 1 cm.
Close lids and roll up.

Ready cilantro should be stored in the basement or refrigerator. It can be used to dress various salads.

Coriander greens are called cilantro and have been used in cooking and medicine for hundreds of years. An unripe plant emits a characteristic pungent odor. For him, gourmets love coriander. By the time of ripening, the smell changes, becomes softer, more tender, but not only it is the advantage of cilantro.

Coriander has a positive effect on digestion, awakens appetite, is an excellent choleretic agent. Greens contain many vitamins, microelements, helps with scurvy, heals the stomach. Cilantro is valued in the Caucasus, adding to a variety of dishes.

In the summer, cut cilantro is stored in the refrigerator, wrapped in paper or placed in a jar of water. Unfortunately, fresh cilantro is not always available all year round, so it makes sense to stock it up for the winter. It is quite easy to do this at home. You can use whichever method seems easiest and most accessible.

Drying is one of the most common ways to keep herbs for a long time. After drying, all valuable substances remain in the plant, and it can be stored for about a year.

Wash the cilantro first in a bowl of water and then under the tap. On the sheets should not remain sand, earth, insects.
Let the water drain and the leaves dry a little.
Don't cut the cilantro too finely, as it will shrink even more as it dries.
Take a tray, flat dish or tray, line it with paper and lay a thin layer of cilantro on it.
Dry in a dry, ventilated place. It can be a veranda or an attic in a private house, a balcony, a shaded place in the kitchen. An oven set to minimum heat (about 40°C) is also suitable.
Periodically it is necessary to mix the greens and make sure that mold does not start in it.

You can dry whole branches for the winter. To do this, they are firmly tied into small bundles and hung upside down, covered with a paper bag or cloth. This method of drying is the most ancient, our ancestors used it, hanging bunches of herbs in sheds, pantries and attics.

After complete drying, the cilantro is poured into a clean glass jar or into a canvas bag. Having prepared seasoning for the winter, make sure that food moths or mold do not start in it. In a dark, dry place, it can be stored for more than a year.

Sort and wash the greens.
Dry it on a paper towel.
Next, you need to either cut the cilantro or freeze whole branches. In any case, it is tightly packed in plastic trays or bags and sent to the freezer.

In the refrigerator, or rather, in the freezer, it can be stored until the next summer season. If you are going to freeze several varieties of greens for the winter, then sign each container and put a date on it. It will be easier for you to find the right product. Keep in mind that cilantro changes flavor slightly after freezing, but this winterizing process is the fastest.

Storage in a marinade

To keep coriander greens for a long time, you can put it in a marinade. For the marinade, you will need 300 ml of water, a tablespoon of 9% vinegar, a pinch of salt.

Boil water, pour vinegar into it and add salt.
Chop the washed cilantro and arrange in small jars tightly, but not to the very edge.
Pour in the marinade so that it completely covers the greens.
Let the jars cool down a bit. After that, pour a large spoonful of vegetable oil on top.

Store this seasoning in the refrigerator or basement. You can stock up on a few jars for the winter and then add seasoning to salads.

If you decide to store cilantro in the refrigerator, you can pickle it for the winter. All that is required for this is greens, glass jars, salt (20 grams of salt per 100 grams of cilantro).

Suitable fresh, not yet blooming coriander. It must be sorted out so that there are no yellow and dry branches, thoroughly washed, dried and cut. Then the chopped seasoning is placed in jars, rammed and sprinkled with salt. At the end, they are rammed so that juice appears, cover with lids and place in the coldest place in the refrigerator, further from the doors and closer to the freezer.

Cilantro goes best with meat dishes. It is also added to fresh salads, soups, khachapuri, lobio, used in pita bread, eaten with cheeses. It gives the dishes a very pleasant taste.

What is cilantro?

Essentially, cilantro is coriander greens. It has been actively used in medicine and cooking for many centuries. Cooks and doctors knew about it in the Middle Ages. When the plant has not yet fully matured, it has a characteristic spicy smell. It is because of him that coriander is so loved by gourmets.

As the plant begins to mature, the west changes dramatically. It becomes softer and softer. But, of course, this is not the main advantage of cilantro.

Useful properties of cilantro

It is important to learn how to keep cilantro fresh for the winter because it has a positive effect on the digestive system. This is one of its main advantages. In parallel, the plant can stimulate appetite, is an excellent choleretic agent.

At the same time, greens contain a large amount of useful vitamins and other substances that can favorably affect your well-being and health. In addition to vitamins, these are all kinds of trace elements. With the help of cilantro, you can get rid of scurvy, it actively treats stomach problems. Cilantro is especially appreciated in the Caucasus, adding to various dishes as a seasoning.

When cilantro is cut in the summer, it is customary to store it in the refrigerator. To do this, it is best to wrap in paper or put in a jar of water. However, cilantro is not available all year round, so you have to contrive to benefit from it during the winter months as well. For this, many make preparations of cilantro greens for the winter. Plus, it's easy to do it at home. There are several common methods. You can use the one that is closest to you and seems the easiest.

Where does cilantro grow?

It is believed that the homeland of cilantro are areas of the Eastern Mediterranean. The Romans brought it to Western and Central Europe. In the same way, it ended up in Great Britain after the Roman conquest in the first century AD. It took root well there, and was cultivated for a long time in the counties of the southeast.

Cilantro came to America during the Age of Discovery. She was also brought to New Zealand and Australia.

In Russia, the first mention of cilantro occurs in the 18th century. They write about her as a garden plant. In particular, its detailed description in 1784 is given by the domestic scientist and agronomist Andrey Bolotov. It is also known that in Russia it was called "kishnets". This clearly indicates that this plant came to our country from the East. The influence of Turkic or Iranian languages is noticeable in its original name.

Methods for harvesting cilantro for the winter

One of the easiest and most common ways to harvest cilantro is drying. It allows you to store greens for a long time and not lose their beneficial properties. After all, after drying, all valuable substances remain in it. Thus, it can be stored for about a year.

So you've decided to eat cilantro all winter long. Harvesting for the winter should begin with the fact that the plant should be thoroughly washed first in a basin, and then under running water. Please note that earth, sand and insects should not remain on the sheets. After that, let the water drain, and the leaves themselves dry a little. Next, the cilantro must be coarsely chopped, because after drying it will significantly decrease in size.

Now take a pallet or any flat dish, cover it with paper and spread the cilantro in a thin layer. Leave it to dry in a dry and well-ventilated place. For example, in the attic or on the veranda of a private house. An oven is also suitable for the drying process, it must be heated minimally - to a temperature of about 40 degrees.

Stir the greens periodically so that mold does not start in it. Whole branches can also be dried for the winter. To do this, they are tied into small bundles and hung upside down. At the same time, cover with a cloth or light paper. This is the oldest drying method that our ancestors used many centuries ago.

When the cilantro is completely dry, pour it into a clean glass jar or into a canvas bag. The main thing is that mold or food moth does not start in this seasoning. Then cilantro can be stored with you for at least a year.

Freezing cilantro

If not only nutritional, but also the external properties of the plant are important to you, use freezing. So you can keep its bright color, which is the decoration of many dishes, and nutrients.

How to freeze cilantro in the freezer? To begin with, it should be sorted out and washed thoroughly. Then dry with paper towels.

Next stage. Cilantro is either cut or frozen whole in sprigs. In both of these cases, it is tightly packed in plastic trays or bags and in this form is already sent to the freezer. There it is stored until the next summer season.

If you are stocking several varieties of greens, then each container is recommended to be signed and dated. So finding the product you need will not be difficult.

Keep in mind that cilantro tastes slightly different after freezing.

cilantro in marinade

For long-term storage, it is advised to place cilantro in the marinade. Harvesting for the winter in this form will provide you with an excellent salad dressing for several months.

For the marinade, you will need 300 milliliters of water, a pinch of salt and a tablespoon of 9% vinegar.

First, boil water, salt it and add vinegar. Wash the cilantro and divide into several small jars. But not to the very end. The marinade should be completely poured over the greens so that it completely covers it. When the jars have cooled, pour in one large spoonful of vegetable oil.

Cilantro with salt for the winter

To save cilantro for the whole winter in the refrigerator, you can still pickle it. To do this, you will need a lot of glass jars, herbs and salt at the rate of 20 grams per 100 grams of the seasoning itself.

It is necessary to apply only fresh coriander, which has not yet had time to bloom. Carefully sort it out so that there are no dry or yellow twigs left. Then wash thoroughly, dry and cut.

Place already chopped seasoning in jars, tamping and sprinkling with salt. It should be tamped so that juice appears. After that, close the jars with lids and put them in the coldest place in your refrigerator. Best away from doors and as close to the freezer as possible.

In conclusion, it should be noted that cilantro is best combined with meat dishes. Often it is added to fresh salads, soups. The plant is often used in oriental cuisine, for example, in khachapuri or lobio. Often used in pita bread, eaten with cheeses. This gives the dish a pleasant and rich taste.

Cilantro - harvesting for the winter, preservation, freezing, recipes + video

Cilantro, cilantro, coriander - all these are the names of one spicy culture, widely known and loved in the East, in Europe and on the American continent. Coriander is more often referred to as the whole plant and its round seeds, used to flavor culinary dishes, pickles, marinades and baked goods. And the Caucasian name "cilantro" and the South American "silantro" designate fragrant greens.

No wonder it is cilantro in the Caucasus, in the land of centenarians, that seasons meat dishes. Regular consumption of greens with a sharp, fresh aroma has a positive effect on blood pressure and blood supply. Substances contained in cilantro leaves stimulate the production of gastric juice, promote the speedy digestion of fatty meat food, and cleanse the body.

In the summer, when vitamins literally “grow in the garden”, it doesn’t cost anything to add a couple of sprigs of herbs to a salad or meat stew. But what to do in winter when this type of greenery is not so available? How to save cilantro for the winter, and what can be prepared from this wonderful plant for the future?

How to store cilantro for the winter?

Like other varieties of spicy-tasting greens, fresh cilantro can be stored in the refrigerator for no longer than 3-4 weeks. To do this, cut young stems and leaf petioles are immersed in a container of water, the bundle is covered with a bag on top and put in the cold in this form. About the same time, cilantro leaves will remain juicy and green if they are folded into bags or containers.

But no matter how much you want to prepare cilantro in its original form for the winter, it is unlikely to succeed. But you should not despair. The crop grown in the beds will not be wasted. If you use the numerous recipes for harvesting cilantro for the winter, which include drying, salting, freezing and other processing methods.

Harvesting dried cilantro for the winter

Drying is one of the simplest and most common ways to preserve the beneficial properties and aroma of greens for a long time. If all the rules are followed, the temperature and duration of the process are maintained, then chopped cilantro leaves retain their taste and aroma throughout the year and can be used to add to sauces and hot dishes.

Before preparing cilantro for the winter in this way:

stems and leaves are washed,
remove all rough and damaged parts of the plant,
the greens are carefully dried so that no traces of water remain on the raw materials for drying.

Plant materials should be located away from direct sunlight and heat sources with temperatures above 40°C.

If the greens are dried in an oven or an electric dryer, it is important to provide the cilantro with the same temperature regime and monitor the process all the time so that the raw materials do not stick together and the moisture loss goes evenly.

Dried cilantro is poured into clean glass or ceramic dishes with tight-fitting lids. In a cool dark place, spicy greens can be stored for about a year, completely retaining all the active substances, the aroma and taste inherent in cilantro. Coriander seeds are dried in the same way, which in winter will be useful for making fragrant bread, adding to sauces, minced meat and poultry dishes.

Spicy oil based on coriander seeds and herbs

Based on dried cilantro and the seeds of this plant, you can prepare a savory oil for dressing salads, making homemade mayonnaises and marinades.

To do this, crushed parts of the plant or whole stems, as well as coriander umbrellas, are poured with any vegetable oil and left in a glass container for 8–10 days in a dark, cool place.

Cilantro, rich in aromatic substances and essential oils, already during this period some of them transfer fluids.

And from fresh herbs of cilantro, basil and other spices based on olive oil, you can cook and save for the winter a spicy dressing for cereals and potatoes.

Freezing greens: recipes for harvesting cilantro for the winter

in pre-bulkhead and washing greenery,
in its thorough drying on a paper or cloth towel,
in crushing and distribution into dense packages.

After that, closed containers with spicy herbs are put into the freezer, where the herbs are to be stored. If, according to this recipe, not only cilantro, but also other herbs are harvested for the winter, it is better to sign the packages in advance in order to further facilitate the recognition of green raw materials.

Portion cubes based on chopped green cilantro are to the taste of an increasing number of housewives. Making them at home is quite easy. The leaves and succulent parts of the petioles are crushed, and the resulting mass is laid out in ice molds or other small containers. Water added to chopped greens holds them together, giving the cilantro prepared for the winter the shape of a cube.

Instead of water, you can add melted butter or olive oil, as well as garlic and lemon juice, with which cilantro goes well.

Snack oil with cilantro and vegetables for the winter

Butter, like vegetable oil, helps greenery and all its beneficial properties to survive almost until next spring.

To use this recipe and save cilantro for the winter, the greens are chopped, thoroughly mixed with softened butter and, laid out on cling film or a sheet of parchment, form a bar that is convenient for storage and subsequent cutting. In the conditions of the freezer, butter with cilantro is stored for 3 to 6 months, but the product can be used during the preparation of dishes from rice and potatoes, minced meat and pasta.

If desired, in addition to cilantro, green and mild onions, garlic and lemon zest, pieces of sweet pepper and other spicy crops are added to the oil.

A little bit of table salt will help the savory butter last longer, and the vegetables and herbs in it will stay juicy, just like they were harvested from the garden.

How to save cilantro for the winter: marinade recipe

The addition of vinegar contributes to the long-term preservation of products, and cilantro greens are no exception. The simplest recipe for harvesting cilantro for the winter involves pouring chopped greens with a marinade of 300 ml of water, a pinch of salt and a tablespoon of 9 percent vinegar.

Tightly packed glass jars with spicy foliage:

pour the finished marinade:
let it brew
then a little vegetable oil is added on top,
close containers with lids.

Prepared according to this recipe for the winter, cilantro will improve the taste of salads, sauces for meat and vegetable stews. Store greens under the marinade should be in the refrigerator or cellar.

Cilantro chutney with garlic and walnuts

Fans of oriental cuisine can use the recipe for harvesting cilantro for the winter, where the seeds of this plant are used along with herbs. Walnut kernels and garlic are chopped, chopped onions, cilantro and parsley are added to the same container. The sharpness of the seasoning will give a small pod of seeded hot peppers.

Dried ground coriander seeds, turmeric, fenugreek, paprika and salt are added to chopped vegetables and herbs to taste. As a marinade, they take water mixed with wine white vinegar. 50 ml of boiled water will require 3 tablespoons of vinegar. Liquids are added to the mixture so much that a thick paste is obtained, while the sauce is gently stirred without stopping.

Ready-made seasoning prepared from cilantro for the winter is laid out in jars and stored in the cold. You can serve chutney with fried slices of zucchini or eggplant, add sauce to rice or couscous.

Cilantro chimichurri sauce

To prepare the famous Latin American chimichurri sauce, which is seasoned with juicy beef steaks, corn and unleavened cakes stuffed with mushrooms and vegetables, you will need:

1 large bunch cilantro, stems and stalks removed
8 garlic cloves,
3 tablespoons red wine vinegar
juice of one lime,
70 grams of toasted pumpkin seeds,
1/2 cup olive oil,
a little red pepper, ground or finely chopped
salt to taste.

All components, except olive oil, are ground and mixed in a blender until pureed, then the oil is carefully poured in, and the sauce is mixed again, achieving a smooth, homogeneous mass. Salt, lemon or lime juice, and wine vinegar are added to taste. The main note to taste of seasoning is set by cilantro and garlic. Such a blank of cilantro for the winter is packed in small glass jars and stored in a refrigerator.

How to properly store cilantro seeds?

In order for the seeds of the plant to be kept fresh for as long as possible, the following recommendations must be followed:

umbrellas with seeds are collected on a dry sunny day,
washed seeds are dried in a dry place out of direct sunlight,
umbrellas are ground manually, while the seeds are carefully separated,
seeds are poured into a special container, glass containers are best,
cilantro seeds are stored in a dry, well-ventilated place for no longer than 4 years.

Ways to prepare for the winter

Fresh coriander is not intended for long-term storage in the refrigerator.

Therefore, it will not work to use the plant all winter in its original form. But there are other ways to preserve not only the rich taste and aroma of greens, but also the beneficial substances in its composition.

This is one of the most popular ways. If you follow all the recommendations when drying coriander, then its crushed leaves will delight you with taste and aroma all winter. Dried cilantro is used as a seasoning for hot dishes, cooking sauces for meat.

Consider the correct algorithm for drying cilantro:

leaves with stems break off in dry, sunny weather,
washed and cleaned of damaged parts,
dry well.

Since cilantro has a pungent odor, it will be better to grind it before drying. The smell in this case will become softer. Finely chopped greens are laid out on a clean baking sheet and placed in a dry, well-ventilated area. The sun's rays should not fall on the greens.
After the greens are ready, they are transferred to a glass container, which is tightly closed with a lid. You can also use ceramic dishes. Store greens in a cool, dry place, but not more than 1 year. At the same time, it retains useful properties, taste and aroma.

In this form, cilantro is used as a seasoning for baking bread, added to sauces and meat dishes.

The question of whether it is possible to freeze cilantro for the winter is of interest to many of its lovers. Frozen cilantro keeps much less than dried cilantro. Nevertheless, this method allows you to save all the useful substances in its composition. In addition, this method of harvesting leaves the aroma and taste in its original form. Freezing in a bag is considered the easiest way.

The algorithm of actions is as follows:

greens are washed, damaged areas are removed,
laid out on a towel or thick cloth until completely dry,
bags are prepared (cellophane or airtight),
it is better to cut the branches of the plant, this will simplify their further use,
greens are placed in a bag and sent to the freezer.

Salted cilantro also retains taste and all the beneficial elements.

The recipe for its preparation is very simple:

greens are washed with cool water and dried,
laid out in a glass container and covered with salt (for 1 kg of grass - 250 g of salt),
press the cilantro until juice is formed, then close tightly with a lid and determine in the refrigerator,
after the contents in the jar have settled a little, you can add a little more greenery to it.

In this form, cilantro is stored for up to 10 months. When adding salted cilantro to dishes, it is important to reduce the amount of salt added to them, otherwise the food will turn out to be over-salted.

canning

The preservation method is less popular than freezing or drying, however, it is no less interesting. For this, fresh cilantro is taken, washed and ground in a blender with the addition of 2 cloves of garlic and 1 tbsp. l. olive oil. The resulting mixture is poured into glass jars and closed with plastic lids, after which they are sent for storage in the refrigerator. This way of storing cilantro allows you to use it as a seasoning for meat. Also, pickled cilantro is suitable as a seasoning for spaghetti and other dishes.

Preservation in the marinade

Many cilantro lovers prefer to store it in a marinade. For this you will need:

a pinch of salt,
300 ml of water
1 st. l. 9% vinegar,
vegetable oil.

Water is brought to a boil, after which salt and vinegar are added to it. Pre-washed and chopped greens are laid out in glass jars. You don't need to press hard on it. Then the cilantro is poured with marinade, and after it cools down a bit, 1 tbsp is added to each jar. l. vegetable oil. Banks are closed with plastic lids and sent for storage in the basement or refrigerator.

Many summer residents prefer to freeze cilantro, pre-treating it with vegetable oil. Greens are cut into small pieces (no more than 3 cm), fall asleep in a blender. Vegetable oil is added in proportions of 80 ml of oil per 50 g of greens. Everything is mixed until a green puree is formed. Next, the ice molds are filled with the contents and placed in the freezer. After the contents are frozen, they are transferred to special freezer bags and stored for no more than 2 months.

Note! When placing the forms with herbs in the freezer, you must ensure that they are on a flat surface. Otherwise, the contents of the molds will spill.

Freezing in butter

Another way to freeze cilantro. Only butter is used instead of vegetable oil.

In a dry bowl, pour 3 tbsp. l. cilantro, after which 100 g of chopped butter at room temperature is added to it (it should not be melted). The contents of the plate mix well, if desired, you can add garlic, pepper, salt and lemon juice. The resulting mixture is transferred to parchment paper and placed in the refrigerator until hardened. The contents are then transferred to the freezer for storage. To do this, it must be folded into a sealed bag.

Preparation of cilantro for the freezer

The easiest way to store this plant is to put it in the refrigerator. The leaves are washed and placed in a container. There are two ways: in water or without. The container should be closed with a tight lid or a bag should be pulled over it. The shelf life of such a blank is 3 weeks maximum.

The herb will last longer if it is frozen. This method of harvesting cilantro is considered the most effective, since it allows you to save almost all the nutrients. For the procedure, you need a sealed bag. Freezing cilantro without additional ingredients is easy:

leave for 10-20 min. dry on a cotton towel,
cut the branches or leave them as is,
close the bag and place the cilantro in the freezer.

Advice. During storage in the freezer, make sure that other products do not crush the workpiece.

Rules for drying cilantro

Best of all, the aroma and taste are preserved by grass plucked from the garden slightly unripe. Branches of cilantro are dried in small bunches, suspended by stems by a thread from suitable surfaces in the kitchen, veranda or other well-ventilated area. An important condition is the absence of direct sunlight and the temperature is not more than 40 ° C. To protect the cilantro blank from dust and soot, wrapping it with a thin layer of paper or cloth helps.

You can dry the plant in another way, in finely chopped form. Prepare and clean a wide tray or baking sheet. Choose exceptionally healthy and whole sprigs or cilantro leaves. Then finely chop and spread the green mass in a thin layer on the surface of the tray.

For effective drying, normal ventilation, lack of sun is necessary. Stir the greens from time to time and level it again. An oven is allowed. Dry for several hours at a temperature of no more than 40 ° C and always with the door open.

Advice. After drying, cilantro is put into glass jars, tightly closed and stored at room temperature. Before use, you can additionally wash the greens. Dried grass is only suitable for seasoning dishes. It is not recommended to eat it by itself.

Marinating and salting

One of the traditional ways of harvesting cilantro is preservation in a marinade. You will need 1 kg of greens and a list of other ingredients:

The calculation in the recipe is for one jar with a volume of 0.5 liters. Cooking procedure:

Wash and separate cilantro into sprigs. Cut finely.
Sterilize and refrigerate the jar. Capacity - 0.5 l. Lay the chopped greens on the bottom.
Take care of the marinade. Stir salt and vinegar into boiling water. Boil 5 min. and remove from heat, covered, until the liquid has cooled.
Pour the marinade into the jars without adding 3 cm to the rim. Add oil and roll up.

Salting cilantro is also a simple process. For 1 kg of greens, you need 250 g of salt and nothing more. Recipe:

finely chop the grass
sprinkle with salt, using half of the total,
place in a glass container
add the rest of the salt on top,
close the jar with a tight nylon lid and refrigerate.

Preparing cilantro is very simple. The vitamins and minerals in this herb will come in handy in winter.

Cilantro for the winter

Salting cilantro doesn't take much skill. It is enough to finely chop it, salt and mash it on top so that the juice stands out. Then carefully tamp into a jar, and pour vegetable oil on top. Such a blank is stored for an average of six months, but to extend its life, it is enough to add more salt.

Sometimes greens are mixed with butter - they make such a preparation in order to get it out and spread it on bread at any time. For storing green oil, cling film or a sheet of parchment is quite suitable.

Such oil is unlikely to be stored for a long time even in the freezer, so it is better to use it within 2-3 months, otherwise it will be “saturated” with the smells of other products stored in the freezer and become inedible.

chimichurri sauce

This delicious sauce has Latin American roots. Out of habit, it may seem very spicy, but it is indispensable in the preparation of all kinds of steaks, chops and many other meat dishes.

To make this spicy chimichurri sauce, you will need:

1 bunch cilantro
handful of toasted pumpkin seeds
garlic head,
juice of one lemon or lime
4-5 tablespoons red wine vinegar
half a glass of vegetable oil, preferably olive,
hot red pepper - 1 pod,
salt to taste.

Grind cilantro, seeds, garlic and pepper in a blender to a puree state, gradually add oil to the same place and mix well to get a homogeneous mass. Add salt, lemon or lime juice, wine vinegar. Arrange in jars and store all winter.

The French say that with a good sauce, the sole is quite edible. With this adjika, even the most mediocre dish will seem magical. It can be added to meat, fish, soups. And if you spread seasoning on a hot toast, you can't resist tasting at least a piece.

To prepare adjika you will need:

several bunches of cilantro
as many pieces of green pepper,
garlic head,
salt to taste.

Preparing it is very simple: put all the ingredients in a blender and bring to a puree state. If there is no blender, you can skip all the ingredients through a meat grinder. It will be delicious too.

Salt the resulting mass generously, and the longer you are going to store the snack, the more salt you add.

Before cooking, grease meat, fish with such magnificent adjika, spread on bread, add to vegetable salad or lard.

Cilantro blanks will allow you to enjoy the wonderful taste of this healthy herb all winter long. Bon Appetit!

All herbs that people eat have some beneficial properties. Cilantro is no exception, its leaves contain essential oils, vitamins, organic acids, which have a general strengthening effect on the body.

Biologically active substances help to process meat and fatty foods, protect the body from toxins.

If you use cilantro regularly, blood circulation will improve, many problems with blood pressure and the gastrointestinal tract will go away.

There is rarely a person who is indifferent to this interesting weed. Usually people are very fond of cilantro or actively do not accept it, they are annoyed by the slightest smell.

This is due to its composition, essential oils and biologically active substances benefit someone, but someone's body rejects them, because it is afraid of harm.

Even allergic reactions to this plant are possible, but they are probably not frequent, judging by the wide distribution and high demand for cilantro around the world.

Why you need to prepare

In summer, fresh herbs are added to salads, sauces, first or second courses, it is easy to do even for city dwellers who do not have a summer house. But in winter this is not so easy to do. You can store it in the refrigerator for no more than 3 weeks.

They do it this way: freshly picked twigs or leaves are placed in water, the container is covered with a plastic bag. This is the same with all herbs.

Leaves will not last longer when stored without water, if they are simply placed in bags or plastic containers.

Harvesting greens for the winter: unusual recipes

Each housewife uses herbs in the preparation of various dishes or for decorating them. The main task of any fragrant herb is to give the dish an aroma, some zest, and completeness of taste. There are no problems with greenfinch in the summer, it can be grown or bought inexpensively.

But in winter, when it's cold outside, and there is snow and blizzard outside, you want a fragrant soup or a fresh vitamin salad. The ideal option is harvesting greenery for the winter. Unusual recipes will allow you to pamper your family with fragrant herbs in familiar dishes.

Therefore, I will not run away how useful the greens are, let's move on to harvesting it.

Spicy herbs are a storehouse of benefits for the body, the concentration of valuable substances in these plants is maximum. Herbs contain fat-soluble vitamins, so for better absorption, it is recommended to mix them with fats.

If you collect wild "greenfinch", then do it in ecologically clean places, away from busy roads.

Use greens with caution for problems with the gastrointestinal tract.

Harvesting dill for the winter at home can be done in different ways. I like to freeze this greenfinch in cubes.

I wash the dill well, select only tender branches, finely chop them, tamp them into molds for making ice, pour boiled, cooled water, and transfer them to storage in the freezer.

After the dill freezes, I lower the form for a few seconds in hot water, pour the cubes into a bag, and send it to storage in the refrigerator. With this unusual method, the greens retain their color and aroma.

And here's another way - harvesting dill for the winter with salt. In this case, I put the young branches in jars, sprinkle with salt, add garlic arrows, crush the contents with a crush. Cover with plastic lids and keep in the refrigerator.

Dill for the winter, harvesting as a fresh video:

Green adjika from cilantro

How to prepare greens for the winter? Try to make an unusual adjika. This delicious, fragrant preparation is suitable for meat, fish, chicken, it is good to season first courses, and just spread it on a sandwich. It's really delicious!

green hot pepper - 2 fruits,
cilantro - 4 medium bunches,
garlic cloves - 12 pieces,
salt - 1 tbsp.

Peel the garlic from the husk, remove the seeds from the peppers. Grind the listed products with a blender (or twist in a meat grinder), add salt.
Transfer the green mass to a dry jar, close the lid. The blank can be stored for a long time in the refrigerator, but often we quickly eat it up. If you are not going to store for a long time, the amount of salt can be reduced.

This is a wonderful spread on sandwiches and a fragrant seasoning for soups.

How to save parsley

parsley greens - half a kilo,
garlic, tomatoes and sweet peppers - 4 large each,
salt - 2 tbsp. with a hill.

Turn vegetables together with herbs through a meat grinder, add salt, mix. Pack in small jars, close with plastic lids, keep in the refrigerator.

Sorrel for the winter: blanks, best recipes

salty way:

Required: 1 kg of sorrel leaves and 100 grams of salt

Sort the sorrel, wash, dry, spread out on matter, wait for drying. After transferring to jars, sprinkle each layer with salt, put oppression on top.
As soon as the sorrel settles, report a fresh batch of leaves. The workpiece is stored in a cool place.

Sorrel can be dried. To do this, young leaves are sorted out, laid out on fabrics in one layer, drying takes place in the open air. You can use artificial drying, but do not raise the temperature more than 30-35 degrees. Store dried sorrel in jars or boxes lined with paper.

Preserving sorrel for the winter in jars

Place a pot of water on the stove, add salt, it needs to be per liter of water - one and a half tablespoons, boil, lower the sorrel, wait for the moment when the sorrel leaves change color and the water starts to boil again. Then remove the greens with a slotted spoon, transfer to jars, roll up or close under screw caps.

You will need: sorrel, parsley and dill.

Sort the herbs, wash, chop, mix, add salt to your liking. Pack the green mass tightly in jars, put on sterilization. For liter jars, half an hour will be enough, sterilize 700-gram jars for 40 minutes, twist, and store in a cool place.

Ramson is the first greenery that appears in the forests and in the beds.

Spring is a period of beriberi, its healing properties are of great importance, its greenery helps to saturate the body with vitamins, improves immunity, has a positive effect on metabolic processes, stimulates cardiac activity, and has bactericidal properties. It is better, of course, to eat wild garlic in fresh salads, nutritionists advise including it in the diet a couple of times a week.

It is a pity that the wild garlic quickly departs, in the season we use it often, you can cook soups, salads with it, and what a delicious and unusual filling for pies! I cook with wild garlic and pesto, which is good to use with anything. It goes well with pasta, meat, potatoes, fish, in the end - just like a spread for sandwiches. Need to:

a couple of bunches of wild garlic,
a handful of walnut kernels,
100 ml. vegetable oil,
salt.

Fry the nut kernels in a dry frying pan.
Rinse, dry, cut the wild garlic.
Transfer the products to a blender, salt, pour in the oil, grind.
To prepare pesto for future use, put it in sterilized jars, pour a little oil on top, close with lids, and keep in the refrigerator for up to three months. Alternatively, you can freeze. In this case, the preservation is longer.

Green wild garlic sauce

bunch of wild garlic,
cheese and walnut kernels - each 100 gr,
olive oil - 100 ml,
salt - 1 tsp,
pepper - to taste

Wash the wild garlic, let the stems and leaves dry, chop with a blender along with the nuts.
Combine with cheese, grated on a fine grater, pour in olive oil, salt, pepper, transfer to a clean jar, cover with a lid, and store in the refrigerator.

Butter with herbs

Butter with cilantro is used in winter for spreading toast and sandwiches.

To prepare a healthy and tasty dish, you should take the following ingredients:

Butter fat - 200 grams.
Chopped cilantro - 0.5 cups.
Salt - a pinch.

The oil is taken out of the refrigerator, transferred to a bowl and left for 4 hours at room temperature. After that, the softened butter is rubbed with herbs and salt, laid out on pieces of foil and wrapped with a tube.

To make the oil homogeneous, you can use a blender to mix.

How to use cilantro

Frozen cilantro is placed in dishes towards the end of cooking, it is not required to defrost it first. Dry spice and seeds are often used to make sauces and homemade mayonnaises. If desired, the herb can be ground with your fingers into a powder.

Do not use frozen spices to decorate dishes. After thawing, the leaves have an unpresentable appearance, so it is better to buy fresh grass.

Watch the video: HOW TO FREEZE CILANTRA CORRECTLY SAVE VITAMINS FOR THE WINTER (MARCH 2020).

Cilantro is a delicate plant and its preservation is not always an easy process. At the same time, there are ways to preserve its valuable qualities for a long time.

In fridge

The refrigeration unit stores fresh, freshly picked from the garden or purchased greens.

Using wet paper towels

With kitchen scissors or a sharp kitchen knife, cut off the dried ends from each stem of the plant, and also remove any damaged or withering parts.
Place the processed greens in a wide and low container and fill with water, but so that it covers all the stems.
Leave for 5-10 minutes to soak. This procedure will saturate the plants with water and remove debris and dirt from them.
Remove the greens from the water and transfer to a salad dryer (if there is none, you can dry the product with layers of paper towels). It is not necessary to achieve absolute dryness, the main thing is that there are no drops of water on the greenery.
Spread dried coriander on a piece of slightly damp paper towel. The size of the segment is determined in such a way that it is possible to wrap a bunch of greenery on all sides.
Wrap a bunch of greens on all sides with a damp towel.
Transfer wrapped greens to a plastic bag or airtight plastic container. Close and mark the packaging with the date of storage and a description of the contents. When packing, the following nuances should be taken into account: when placed in a plastic bag, leave about 2.5 cm of an unfilled upper part, squeeze out the air and complete the packaging; when placing in a sealed container, it is necessary to monitor the density and reliability of the fit of the lid.
Send for storage in a refrigerator.

Important! The paper towel that wraps the greens sent for storage should not be wet, only slightly damp.

Using dry paper towels

The method of storing coriander with dry paper towels suggests the following:

Rinse and sort out the greens, removing damaged and old stem fragments.
With kitchen scissors or a sharp knife, completely cut off the dried ends.
Use a salad dryer or paper towels to dry the greens completely. The best option is to spread the cilantro on a towel for several hours so that it remains outdoors, but without direct sunlight.
Cover the bottom and walls of an airtight plastic container with a sheet of dry towel.
Place cilantro in one layer on top and cover with another layer of towel.
Alternate layers of greens and towels until the container is full, but so that the topmost one is a towel.
Close the container tightly and securely and send it to the refrigeration unit.
During the entire period of storage in the refrigerator - periodically check the product by examining it through the transparent side walls or by opening the container for a very short time. Wilted or discolored greens should be removed. If any moisture occurs inside the container, the container should be dried and the cycle of laying the greens for storage should be repeated.

Important! As a container for storing dry paper towels, you can use only a plastic sealed container.

Video: How to keep cilantro fresh

In a container of water

To prepare for storing seasoning in a container of water, you will need:

sharp kitchen scissors or a sharp knife;
glass container (jar);
plastic bag or bags.

Did you know? Coriander is an excellent antidepressant, its moderate use improves sleep, drives away despondency and anxiety. In addition, it is a natural aphrodisiac. To improve libido, it is recommended to add seeds and herbs of the plant to food along with parsley, garlic and celery.

The procedure for bookmarking for storage:

Sort and wash plants.
Dry on paper towel.
Using kitchen scissors or a knife, cut the bottom of each branch, but no more than 2/5 of the length. The cut off parts of the bottom of the stems can be removed.
Fill the container with cool water. There should be enough water in the container so that it covers the stems of the plant inserted in the jar, but does not touch its leaves.
Cover the container with coriander stalks vertically located in it (like flowers in a vase) with a plastic bag. Around the neck of the jar, the bag can be secured with an elastic band. The plastic bag will protect the plant from the damaging effects of the air.
Send the container covered with a bag for storage in a refrigeration device.
It is necessary to constantly monitor the color of the water in the jar - as soon as its color begins to change, the water must be changed. As a rule, the water is changed once every few days.
Wilting of the leaves or a change in their color is a signal that the seasoning has expired.

Dried

Important! Naturally dried coriander should be stored in a glass container, out of the reach of ultraviolet rays and high humidity.

Natural drying process

To dry cilantro naturally, you must:

Carefully sort out the plant, removing damaged leaves and inedible grass.
Rinse the selected cilantro thoroughly under running water and dry with a paper towel.
Cut the dried plant into large pieces - when finely chopped, the coriander may dry out too much during the drying process.
Cover the selected flat surface (tray, board, etc.) with paper and spread the spice on top in one layer.
For drying, transfer the surface with coriander to a dry room, sheltered from direct sunlight, with sufficient air circulation.
Periodically (once a day), the spice must be mixed with your hands.

Natural drying of coriander will take from two to seven days. This method preserves the taste of spices, allows you to save its smell and vitamins.

How to dry cilantro in the oven

To prepare and dry herbs in the oven, do the following:

Sort the cilantro and wash under running water.
Dry the selected and washed coriander on a paper towel and cut into large pieces.
Spread the spice on a baking sheet.
Preheat the oven to +40°C and place a baking sheet with spices in it.
Dry in the oven with the door open for five hours. Rustling and chopping cilantro when you try to pick it up is a sign of readiness.
After the expiration of the specified period, remove the seasoning, transfer it to a glass container and store in a dry place.

Methods for long-term preservation of cilantro

If necessary, to preserve the spice for a long time, freezing is used. There are several ways to freeze spices, the most common of them are freezing in a bag, freezing in vegetable oil and freezing in butter.

How to freeze cilantro in a bag

To freeze cilantro, you can use plastic bags or freezer bags.

Video: Freezing cilantro in a bag

Action algorithm:

The plant is moved, unnecessary branches are removed.
The selected greens are washed with running water, the water is shaken off.
The washed coriander is dried on a paper towel.
Dried branches are cut for convenience (but you don’t have to) and put into bags.
Seasoning packets are sent to the freezer.

Important! Bags of coriander in the freezer should not be pressed down on top of other products, otherwise the seasoning will lose its valuable qualities.

Freezing cilantro in vegetable oil

Get your blender and ice cube trays ready.
Greens finely (up to 3 cm) are cut and poured into a blender.
Then vegetable oil is poured there at the rate of 80 ml per 50 g of chopped seasoning.
In a blender, everything is mixed until a puree mass.
After that, the resulting composition is laid out in molds for ice (but the molds are not completely filled with the composition, since the volume of the composition will increase when frozen).
Molds with the product are sent to the freezer.
After freezing, the dosed cubes are laid out in plastic bags and stored in the freezing chamber.

Freezing cilantro in butter

The algorithm for freezing a plant in oil is as follows:

Grind the coriander and soften the butter.
Mix the prepared ingredients in proportion: 3 tablespoons of cilantro per 100 g of oil. If desired, add a little garlic, pepper, lime zest, other seasonings or herbs for taste.
Place the well-mixed composition on parchment paper or foil and then wrap it in the form of a roll.
Place the resulting "package" in a refrigerator for 2-3 hours to completely solidify the oil.
After the specified period, take out the workpiece, place it in a polyethylene bag and place it in the freezer compartment of the refrigeration device or in the freezer.

Using this method will give coriander a special taste and aroma. The coriander preserved in this way can be used in the preparation of first, meat or fish dishes, as well as various sauces.

Shelf life of cilantro

The shelf life of coriander is determined by the method of saving.

fresh

Fresh seasoning can be stored in a refrigeration unit:

In a hermetically sealed container in the food compartment - no more than 7-10 days.
In a sealed container with water - 14-15 days.

Dried

Dried cilantro should be stored in well-ventilated containers or in resealable plastic bags for one to two years.

Did you know? Candied coriander is a popular sweet dish in the folk cuisine of Turkey and many Arab countries.

Frozen

The shelf life of frozen cilantro is determined by the method of freezing:

Seasoning frozen without any additives can be stored for two months.
Seasoning frozen in vegetable oil is usable for three months.
Seasoning frozen in butter should be consumed within a month, and if the butter has already been thawed and placed back in the refrigerator, cilantro should be consumed over the next five days.

Cilantro is an extremely useful product. Proper bookmarking and saving in compliance with the recommended rules will allow for a long time to saturate the diet with valuable substances for the human body.

How to store fresh cilantro

Freshly picked cilantro in the garden or bought on the market is best stored in the refrigerator. Before sending it to the shelf, you need to do the following manipulations:

Inspect a bunch of cilantro, remove small impurities. You don't need to wash your greens.
Prepare scissors or a knife and lightly trim the stems. This frees up the fresher part of the plant, which will freely absorb water.
Fill a jar with clean water and put a bouquet of cilantro in it. The stems should be buried in the liquid, and the leaves should be out of the water.
Cover the jar with a plastic bag. It can be secured with a rubber band. This will keep the cilantro out of the air, which will help keep the greens better.
Place the cilantro on a shelf in the refrigerator.

The water in the jar must be changed every three to four days. You should also check the tips of the cilantro. If they start to rot, take a knife and cut off the spoiled part.

Put unwashed greens in a bag.
Peel a small onion and add it there too.
Send a bag of cilantro to the refrigerator.

After three or four days, it is advisable to replace the onion with a fresh one. If the bag is wet, you should also change it.

You can store greens until the leaves begin to change color and wither. Typically refrigerated, cilantro stays fresh and vibrant in color for up to two weeks.

Harvesting dried cilantro for the winter

Dried herbs do not lose their nutrients and are stored for at least a year. Therefore, cilantro can be prepared for the winter in this way:

Load the greens into a bowl or bowl of water. Let her swim for ten minutes. This will allow dirt, debris and insects to separate.
Rinse cilantro under running water.
Dry herbs on paper towels.
Cut cilantro. It should not be too small, because after drying it will significantly decrease in size.
Prepare a tray, drip tray, or other flat dish.
Line the bottom with parchment paper.
Spread cilantro in a thin layer.
Send to the oven, turned on for a small heat (40 degrees). After 4 or 5 hours, the greens can be removed.

Properly dried cilantro crumbles but does not crumble into dust.

You can also dry cilantro on the veranda, balcony, attic, in a dark place in the kitchen. The greens need to be stirred periodically so that it dries evenly.

The cilantro is dried in small bunches. They should be firmly tied and hung down with leaves in a dry room (in the pantry, shed, on the veranda). Cover the leaves with paper bags, in which holes are made in advance for ventilation. After two weeks, the greens will reach the desired condition.

Well-dried cilantro should be poured into a glass container. A tote bag will work too. Store cilantro in a dry place. Periodically, it is necessary to check whether moths or mold have started in the greenery.

Traditional methods and recipes of the peoples of the world harvesting cilantro for the winter

Both foliage and seeds of coriander contain a lot of essential oils, vitamins, organic acids and other biologically active substances, due to which the seasoning has a pronounced beneficial effect on the general condition of the body and its defenses.

Harvesting dried cilantro for the winter

Before preparing cilantro for the winter in this way:

stems and leaves are washed;
remove all rough and damaged parts of the plant;
the greens are carefully dried so that no traces of water remain on the raw materials for drying.

Gourmets claim that the pungent smell of cilantro becomes softer if the greens are crushed before use or processing.

Therefore, the young parts of the shoots and leaf plates are cut, and then laid out in a thin even layer on clean baking sheets. Harvesting cilantro for the winter by drying is carried out in a dry, ventilated room. Plant materials should be located away from direct sunlight and heat sources with temperatures above 40°C. If the greens are dried in an oven or an electric dryer, it is important to provide the cilantro with the same temperature regime and monitor the process all the time so that the raw materials do not stick together and the moisture loss goes evenly.

Spicy oil based on coriander seeds and herbs

Based on dried cilantro and the seeds of this plant, you can prepare a savory oil for dressing salads, making homemade mayonnaises and marinades. To do this, crushed parts of the plant or whole stems, as well as coriander umbrellas, are poured with any vegetable oil and left in a glass container for 8–10 days in a dark, cool place. Cilantro, rich in aromatic substances and essential oils, already during this period some of them transfer fluids.

If the vegetable material is left for a longer period, the oil acquires a rich red-brown hue and a sweet-spicy aroma.

And from fresh herbs of cilantro, basil and other spices based on olive oil, you can cook and save for the winter a spicy dressing for cereals and potatoes.

For its preparation you will need:

1 cup fresh green basil leaves
1 cup chopped young cilantro stems and leaves
1 peeled and chopped garlic clove;
1/2 seeded jalapeno pepper;
1/2 cup olive oil.

Vegetables for such harvesting of cilantro for the winter are pre-cleaned, washed and chopped in a blender, after which olive oil is gradually added to the bowl and the mass is again gently mixed until a homogeneous puree. The dressing, poured into glass containers, will be ready after a month of storage in a dark, cool place.

If desired, a little lemon juice and salt can be added to the fragrant oil. In this case, the sauce can be served with meat, mushrooms and baked vegetables.

Can cilantro be frozen for the winter? Yes, and in this case, vegetable or butter is useful, and the greens that have retained all their useful qualities will turn into an excellent seasoning for vegetable and meat dishes, sandwiches, rice and pasta.

Freezing greens: recipes for harvesting cilantro for the winter

in pre-bulkhead and washing greens;
in its thorough drying on a paper or cloth towel;
in crushing and distribution into dense packages.

Instead of water, you can add melted butter or olive oil, as well as garlic and lemon juice, with which cilantro goes well.

Cilantro chimichurri sauce

To prepare the famous Latin American chimichurri sauce, which is seasoned with juicy beef steaks, corn and unleavened cakes stuffed with mushrooms and vegetables, you will need:

1 large bunch of cilantro, peeled from coarse petioles and stems;
8 cloves of garlic;
3 tablespoons of red wine vinegar;
juice of one lime;
70 grams of roasted pumpkin seeds;
1/2 cup olive oil;
a little red pepper, ground or finely chopped;
salt to taste.

Some gardeners grow cilantro on their plots. With a rich harvest, it’s not always possible to eat all the greens at once, so people have a question about how to maintain its freshness longer or prepare it for the winter. There are many ways to save cilantro, you should familiarize yourself with them and choose the one that you like.

How to store at home?

Consider how to make the greens in the refrigerator stay fresh for a long time without losing flavor.

In a container of water

This method keeps cilantro fresh for up to 4 weeks. The tips of the stems must be immersed in water, but the foliage must remain dry. Droplets of water on the leaves will shorten the shelf life.

Step-by-step instruction:

Take a whole bunch of greens, wash it thoroughly and dry it.
Fill a glass or small jar ¼ full with cool, clean water.
Place the stems in the water so that the foliage stays on the surface.
Cover the container with a plastic bag and place in the refrigerator.
Change the water to fresh water every 2-3 days.

Attention!

To extend the shelf life of greens, pre-cutting the tips of the stems with sharp scissors under cold, running water will allow.

In paper towels

Cut off all dry and tough stems, and remove damaged leaves.
Place a sheet of towel at the bottom of the container, then lay a 1.5 cm thick layer of grass on it.
Fill the container by alternating paper towels and greens.
Close the lid and put in the refrigerator.

In packages

Follow the step by step algorithm:

Peel a small onion from the husk and cut in half.
Stuff the bags tightly with unwashed cilantro, place the onion halves in the same place.
Put in the refrigerator, after 3-4 days, replace the onion with a fresh one.

in the freezer

Many are interested in whether it is possible to freeze greens for the winter in the freezer. This method is perfect for long-term storage. In this case, it is packed in bags or ice molds.

You should pay attention to the fact that the greens fade when frozen, use only fresh and juicy cilantro for this.

To freeze grass in bags, follow the instructions:

Take a bunch of fresh, strong cilantro and wash thoroughly.
Shake off the water and spread on paper towels to remove moisture from the foliage.
Place the greens in a freezer bag with a zip lock.
At the same time, try to arrange it so that the stems and leaves lie as evenly as possible.
Release the air from the bag, close it and put it in the freezer.

We offer you to watch a video on how to freeze cilantro in a bag:

In the form of ice

Cilantro in cubes is convenient to add to soups and other hot dishes. To prepare such a seasoning, use the following algorithm:

Wash the greens thoroughly and cut into large sections.
Place 100 grams of cilantro in a blender or food processor, pour in 80 ml of vegetable oil and chop.
Leave the blender on until the herbs are fine and the oil is green.
Using a tablespoon, spread the resulting “puree” into ice cube trays.
Put in the freezer, after complete solidification, you can remove the cubes from the mold and transfer to a plastic bag to save space.

Do not fill the sections of the mold to the brim, as under the influence of low temperatures, the mass of oil and cilantro will increase in volume.

Under room conditions

Under room conditions, you can store fresh cilantro for a day. To do this, it is placed in a glass of clean water, like a bouquet of flowers.

Dried

Dry greens are stored longer and retain their beneficial properties. To prepare it for the winter in this way, use one of three methods.

Dried cilantro can be stored in the form of whole branches, for this it is laid out in airtight containers or bags with locks. But most often, housewives grind it with their fingers, turning it into a seasoning, and pack it in glass or plastic jars with lids.

Drying in the oven

To dry cilantro in the oven, follow the steps below:

Rinse the herb in running water and shake off excess liquid.
Lay it out on paper towels or a waffle towel to remove water.
Line a baking sheet with baking paper, a Teflon or silicone mat.
Place the cilantro sprigs on it in a thin layer, without overlapping them, so that they dry evenly.
Place the baking sheet in an oven heated to 80 ° C and dry without changing the temperature for about 40-50 minutes.
The readiness of the seasoning can be checked by squeezing the leaves, if they crumble, then the cilantro must be removed from the oven and cooled.

At room temperature

Drying at room temperature is carried out as follows:

From cilantro cut off the tips of the stems, dry and damaged leaves.
Wash thoroughly under running water and remove moisture from the leaves with paper towels.
Collect bundles of 4-6 branches and wrap the stems with twine.
Tied down with greenery to a hanger and hung in a dark, warm room with good ventilation.
Leave the cilantro in this position until it dries.

In a special device

The easiest way to dry the greens is with a special device. When working with an electric dryer, follow this algorithm:

Cut clean cilantro into 1.5 cm pieces.
Place them on the grates in a thin layer, set the temperature to 35-40 ° C and turn on the device.
Once every 15-20 minutes, change the grates in places so that the lower greens do not have time to warm up very much.
After the herb is completely dry, cool it to room temperature and store it.

Aromatic plants such as cilantro lose their characteristic smell when exposed to high temperatures. Therefore, it is better to dry such grass naturally at room conditions or in a dryer.

How to prepare for the winter?

There are proven recipes for preparing fresh herbs for future use by rolling them into jars. In this case, to extend the shelf life, it is mixed with oil or salt.

salting

Cilantro is salted as follows:

Wash and dry the herbs.
In a saucepan, combine salt and cilantro, in the calculation - 250 g of the substance per 1 kg of grass.
Arrange in sterilized jars, sprinkle with a little salt on top and press to release the juice.
Close the lids and put in the refrigerator.
After a day, the cilantro will settle a little and more herbs can be added to the jars.

Preservation in oil

400 g of pure cilantro are ground in a blender along with 2-3 cloves of garlic.
Then add 2-4 tbsp. tablespoons of olive oil and mix thoroughly.
The mixture is distributed in sterilized jars and closed with lids.

For preparations for the winter, take a container with a volume of less than 500 ml, since an open jar of cilantro must be used up in 3-4 days.

Popular materials

Dried cilantro gives dishes the same taste and aroma as fresh cilantro, but unlike the latter, dry herb is at hand all year round. In this article, we will tell you how to dry and store cilantro so that it lasts for a long time and does not deteriorate.

Is it possible to dry cilantro for the winter?

It is possible to dry cilantro for the winter, but it is better to take the leaves of a young plant that has not yet produced seeds as a raw material for harvesting. Drying leaves and stems is best done separately. The process takes place in several stages:

Wash the cut grass thoroughly and separate the stems from the leaves.
Put the seasoning on clean sheets of paper or on a towel and leave to dry.
Cut the stalks into pieces with a sharp knife or kitchen scissors. Leaves can not be touched, because. dried, they will greatly decrease in size.
Line a baking sheet with parchment paper and lay a thin layer of grass on it and send to dry.

Dry cilantro in a well-ventilated area. Can be placed on a balcony or veranda, for example. To speed up the process, you can dry the grass in the oven, the temperature of which should not be higher than + 40 ° C. Periodically, dried herbs need to be stirred so that mold does not form on it. In dried form, it is stored for at least a year.

Fresh and dried cilantro has another name - Chinese parsley. Such a “name” was assigned to the plant due to its resemblance to the parsley familiar to our country. And "Chinese" is called because the birthplace of the plant is China and other Asian countries.

Secrets of harvesting and storage

Freeze

Storage of greens can be organized in ice cubes. To do this, the chopped grass is dipped in portions into special containers, poured with water or broth and placed in the cold. If the grass was flooded with water, then the cube must be thawed before use in order to remove the cilantro. In the case of broth, the cube can be used bypassing defrosting, simply adding it during the cooking process.

In the video below, you can learn more about how to prepare cilantro for the future for the winter by freezing it.

Pickling

For cooking you will need:

300 ml of water.
Large spoonful of 9% vinegar.
A pinch of salt.

How to cook:

Boil water, then pour vinegar and salt.
Rinse the cilantro, cut it and place it in the jars in which it will be stored. No need to push her hard.
Pour the finished marinade into the greens and let the jars cool slightly.
Add sunflower oil (about a tablespoon).
Close the lid tightly.

Store pickled herbs in a dark, cool place.

salting

For salting, you only need greens and salt. The latter is taken at the rate of 20 g per 100 g of greens. Wash the cilantro, cut it, mix it with salt and wash it well with your hands so that the juice appears. Ready-made greens are placed in jars, tightly sealed with a lid and sent for storage in the refrigerator.

cilantro in oil

It perfectly retains its taste and aroma properties. Easy to prepare:

Wash and dry the herbs. For convenience, cut it into pieces.
Arrange in jars, pour oil and mix (the oil should cover the greens by 1 cm).
Close the jars with a lid and put in the refrigerator.

The shelf life of such cilantro is no longer than 6 months.

How to keep cilantro fresh longer

The prepared greens should be cut at the base with a sharp knife or scissors and immersed in a jar of clean water so that the latter covers only the grass stems, but does not touch its leaves. Cover the top with a bag and fix it with an elastic band to prevent air from entering.

Water needs to be changed periodically - as soon as it changes color or becomes cloudy, you need to fill it with fresh water.

When fresh, the herb is stored for a short time, about two weeks.

Unlike the previous options, in this case, cilantro cannot be washed before harvesting - this will reduce its shelf life.

Recipes

Dried cilantro is used in many recipes. Below are options on how you can cook delicious dishes with this dried herb.

Tomato sauce with cilantro

What will be required:

4 liters of tomato juice.
A couple of cloves of garlic.
100 g dried or fresh cilantro
One hot pepper.
Three bell peppers.
Two large spoons of salt.
Five large spoons of sugar (with a slide).
Ch.l. vinegar.
0.5 cup sunflower oil.

How to cook:

Peel the garlic, wash the peppers and remove the seeds, partitions and stalks.
Rinse the greens and arrange on paper napkins and let dry.
Tomato juice (it is better to take natural) put on a slow fire for 4 hours. It is not necessary to close the lid to boil away the water. Add salt and sugar.
Grind peppers and dried herbs in a blender until a homogeneous mass is formed. Transfer it to the juice and continue to cook for about half an hour.
At the end, pour in the vinegar and oil. Mix.

Pour sauce into jars.

Pickled cucumbers with cilantro

What will be required:

A kilogram of cucumbers.
A glass of vinegar and water.
50 g salt.
Head of garlic.
5 black peppercorns.
3 leaves of lavrushka.
Half a bunch of tarragon and cilantro (you can take dried).

How to cook:

Wash the cucumbers and cut off the ends. Scald vegetables with boiling water.
Lay in rows (alternating) cucumbers, dried cilantro, tarragon, pepper and garlic.
Prepare a marinade from vinegar, water, salt and pour over cucumbers.

Spicy sauce with cilantro

What will be required:

Dried cilantro, or a bunch of fresh herbs.
A couple of cloves of garlic.
2 tsp. honey and lemon zest.
¼ cup lemon juice.
Tablespoon (with a slide) of hot red pepper.
½ cup vegetable oil.

How to cook:

Mix all components in a blender until the most homogeneous state. The sauce is ready!

Tkemali with cilantro

What will be required:

4 kg plums.
4 bunches of cilantro (you can take dried).
10 cloves of garlic.
30 g hops-suneli.
5 st. l. Sahara.
2 tbsp. l. salt.
Pepper hot to taste.
2 tsp vinegar (about 1 tablespoon per 1-1.5 liters of water).

How to cook:

Vinegar is added only if the sauce is going to be stored for a long time.

Rinse the plums and remove the pits. Transfer the berries to a large saucepan and boil for an hour.
20 minutes after boiling, add chopped or dried herbs, hot peppers, suneli hops, and garlic. To mix everything.
After an hour of cooking, remove the sauce from the heat and pierce with a blender.
Pour in the vinegar and boil for another 7 minutes.

Pour the finished sauce into pre-prepared jars.

Tomatoes with cilantro and garlic for the winter

What will be required:

1.5 kg of tomatoes.
A bunch of cilantro (you can take dried).
Half a head of garlic.
Hot peppers.
3 art. l. Sahara.
2 tbsp. l. salt.
1 tsp pepper mixtures.
3 art. l. 9% vinegar.

How to cook:

Prepare jars and lids by sterilizing them.
Wash and chop the vegetables, cutting off the stems.
Add the pepper mixture, salt, sugar and cilantro to the tomatoes. If the latter is fresh, pre-chopped, if dried - add immediately.
Mix everything and simmer in a slow cooker on the “Steamer” mode for 30 minutes. Pour in the vinegar and stir.
Arrange the finished tomatoes in jars, cover with a lid and let cool.

Conclusion

Dried grass can be stored for a very long time, the main thing is to choose high-quality greens, properly dry the grass and provide it with the proper conditions. When dried, it is stored in tightly closed dry containers to avoid contact with air. Otherwise, in the presence of moisture and oxygen, mold will quickly form on the dried seasoning, and it will no longer be possible to eat such a spice.

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Cilantro is a herbaceous plant, which has another name - coriander. In cooking, it is used as a spice. The plant has many useful properties, so many stock it up for future use. Storing cilantro for the winter can be done in many ways. They will be discussed in the article.

Coriander seeds and herbs have been used in folk medicine for centuries. Ancient recipes for the use of this seasoning were found in eastern India. They allow you to cure a cold, relieve pain, relieve fever. Juice is rich in vitamins and minerals. Greens are used as a general tonic.

Familiarization with the beneficial properties and contraindications provided an opportunity to confirm the effectiveness of medicinal components, which include cilantro greens. These funds are used in the treatment of various ailments.

Collection should be done on a dry, sunny day. It is necessary to pluck umbrellas with seeds. Drying is carried out in a dry ventilated place where there is no sunlight. Umbrellas need to be rubbed by hand. Pour the seeds into a container, such as a glass jar. But a canvas bag will do. Seeds should be stored in a cool, dry place for no longer than 4 years.

How to prepare cilantro and coriander for the winter? Drying is the most popular method. After this procedure, the flavor of cilantro dissipates, so for proper execution, you need to create the right conditions. Plants should not be dried in the sun, as this eliminates valuable properties.

After drying the leaves, they should be cut into small pieces, they will gradually dry out. The plant must be placed in a container for storage. The container should be removed to the balcony or kitchen. It is important that the room is dry, without direct sunlight.

Drying in the oven

How to save cilantro for the winter at home with high quality? Consider one interesting option. This method is considered more expensive, but simpler. The plant retains beneficial properties if the oven is heated correctly. The cilantro should be washed, dried and chopped. Heat the oven to 40-45 degrees; at higher rates, the beneficial properties will not be preserved.

Chopped greens should be laid out on a baking sheet and sent to the oven for 4-5 hours. In the process, it is necessary to periodically take it out and check whether the drying is carried out correctly. The cilantro should be green and crumbly in your hands. If everything is done correctly, the plant is poured into bags or a glass container.

It is possible to harvest greens not only for the winter, but also for the whole year, since with suitable conditions it is successfully stored.

It helps prevent diabetes, besides it is an excellent remedy for the eyes and skin. Greens contain a lot of vitamin K, it has an antibacterial effect.

Freeze in a bag

Effective storage of cilantro for the winter will be obtained by freezing. To do this, you can use the package, as it is fast and convenient. Greens should be washed, remove unnecessary branches, shake off water. Then the plant is laid out on a towel until dry. Packets should be prepared. Suitable cellophane, as well as special bags for freezing.

Branches can be laid whole or cut. The second option is considered the most convenient. You need to close the package and send it to the freezer. It is important to control that other blanks do not crush the cilantro. Then it will be possible to preserve its useful properties.

The option of freezing cilantro in vegetable oil is very effective. Greens should be cut into 3 cm, poured into a blender, pour vegetable oil in the amount of 80 ml per 50 g of chopped plant.

Mix the cilantro until you get a puree-like mass. You will need ice molds in which the resulting product is laid out. Only it is better to fill them not completely, since the volume increases with freezing. Cubes can be transferred to the bag.

Storage of cilantro for the winter is possible in butter. For 100 g of product, 1-3 tbsp. l. greenery. The butter should be cut into pieces and added to the seasoning. If desired, garlic, salt, pepper, lime zest are added. The products must be mixed until the butter melts.

The finished mass must be transferred to a sheet of parchment, and then transferred to the refrigerator to activate the cooling process. When the oil hardens, the product must be placed in the freezer, wrapped in an airtight bag. At any time, such a seasoning can be used to improve the taste and aroma of the dish.

salting

What else is possible to store cilantro? For the winter, the product can be salted. In this form, the greens are stored for 10 months without loss of taste and vitamins. The cilantro needs to be washed and dried. You will need ordinary salt at the rate of 250 g per 1 kg of greens. Prepare jars in which you need to mix salt and grass.

Mash the products until juice is formed, cover with lids and place in the refrigerator. After a day, the cilantro will settle, after which you can add a small amount of greens. Thanks to this method, useful properties are preserved in the seasoning. It is worth paying attention to one important nuance: during cooking, you need to control the amount of salt added.

You can keep the greens in the marinade. The plant should be washed, dried, cut and placed in glass containers. Then you need to pour the workpiece with marinade and let it brew. Add some vegetable oil.

To prepare the marinade you will need:

water (0.3 l);
9% vinegar (1 tablespoon);
salt (a pinch).

Now you know what coriander is, and you also have information on how to store cilantro for the winter. The best harvesting methods are collected in this article. These are just some of the types of recipes for preserving greens.

Features of cilantro

Drying is one of the most common ways to keep herbs for a long time. After drying, all valuable substances remain in the plant, and it can be stored for about a year.

Wash the cilantro first in a bowl of water and then under the tap. On the sheets should not remain sand, earth, insects.
Let the water drain and the leaves dry a little.
Don't cut the cilantro too finely, as it will shrink even more as it dries.
Take a tray, flat dish or tray, line it with paper and lay a thin layer of cilantro on it.
Dry in a dry, ventilated place. It can be a veranda or an attic in a private house, a balcony, a shaded place in the kitchen. An oven set to minimum heat (about 40°C) is also suitable.
Periodically it is necessary to mix the greens and make sure that mold does not start in it.

Freeze

Sort and wash the greens.
Dry it on a paper towel.
Next, you need to either cut the cilantro or freeze whole branches. In any case, it is tightly packed in plastic trays or bags and sent to the freezer.

In the refrigerator, or rather, in the freezer, it can be stored until the next summer season. If you are going to freeze several varieties of greens for the winter, then sign each container and put a date on it. It will be easier for you to find the right product. Keep in mind that cilantro changes flavor slightly after freezing, but this winterizing process is the fastest.

If you want to show originality, then cut the cilantro leaves with scissors, arrange them in ice molds, fill with water and freeze. As a result, you will get portioned ice cubes with cilantro. They are convenient to add to soups, roasts, sauces.

Storage in a marinade

To keep coriander greens for a long time, you can put it in a marinade. For the marinade, you will need 300 ml of water, a tablespoon of 9% vinegar, a pinch of salt.

Boil water, pour vinegar into it and add salt.
Chop the washed cilantro and arrange in small jars tightly, but not to the very edge.
Pour in the marinade so that it completely covers the greens.
Let the jars cool down a bit. After that, pour a large spoonful of vegetable oil on top.

Rules for drying cilantro

If you use cilantro regularly, blood circulation will improve, many problems with blood pressure and the gastrointestinal tract will go away.

This is due to its composition, essential oils and biologically active substances benefit someone, but someone's body rejects them, because it is afraid of harm.

Even allergic reactions to this plant are possible, but they are probably not frequent, judging by the wide distribution and high demand for cilantro around the world.

They do it this way: freshly picked twigs or leaves are placed in water, the container is covered with a plastic bag. This is the same with all herbs.

Leaves will not last longer when stored without water, if they are simply placed in bags or plastic containers.

For the marinade, you need to take 0.3 liters of water 1 tablespoon of 9% vinegar, a pinch of salt. The cilantro greens are washed, dried with a paper towel, finely cut, tightly placed in glass jars, poured with marinade, let it brew for a while. A little vegetable oil is poured on top for better preservation.

Some housewives suggest using a seasoning from oriental cuisine called "Chutney" as a preparation for the winter.

Walnuts, garlic, cilantro greens, its seeds, which for some reason we call "coriander", onions, hot peppers without seeds are chopped and, stirring constantly, diluted with marinade.

If desired, add turmeric, salt or paprika to it. This ready-made sauce keeps well in the cold and saves cilantro lovers all winter.

Coriander greens can be prepared in other similar ways - Eastern and Latin American cuisines offer many sauces based on cilantro.

Well, for those who prefer more traditional harvesting methods, or simply do not want to dilute the taste and smell of cilantro with other spices, there are drying or freezing.

For drying, fresh greens are selected, collected before flowering - the riper the plant, the softer and weaker its specific aroma becomes.

Coriander sprigs, like other herbs, are usually dried in bunches suspended by stems in ventilated areas: in kitchens, verandas, attics. The main thing is that there is no direct sunlight, and the temperature does not rise above 40 degrees.

To protect from dust (or the sun), grass tufts are covered with a thin natural cloth or paper bag.

It is necessary to dry in a dry, ventilated area, away from direct sunlight, stirring occasionally to prevent mold or caking of plant material. You can put the tray in the oven, dry with the door ajar at a temperature not exceeding 40 degrees.

Store dried herbs preferably in glass jars with tightly closed lids.

Others argue that it’s not worth washing clean-looking plants, anyway, then they don’t eat dry grass just like that, but add it to dishes that are still undergoing heat treatment. Here everyone must decide for himself.

Further freezing

Modern freezers provide an excellent opportunity to harvest greens for the winter in frozen form. This is also a great way to preserve all the beneficial properties of the plant and strengthen the health of your family by adding summer vitamins to your dishes in winter.

For freezing, healthy fresh plants are selected, finely cut, laid out in bags, tightly closed and placed in the freezer. You can also freeze in batches. For this, ice molds are used. Cut leaves are placed in them, poured with water and frozen.

Then you can take out one ice cube at a time throughout the winter and throw it into soup, stew or any other dish.

You can freeze cilantro leaves not only with water, but also with oil. A container of the right size (usually small) is filled with leaves and not water is added, but any vegetable or melted butter.

To do this, cilantro is washed, chopped and mixed with butter, preparing a delicious "spread" for a sandwich or toast. Then, with the help of cling film or parchment, they form a “sausage” convenient for storage and cutting, and place it in the freezer. It will be possible to cut off a piece and use it for cooking minced meat, vegetables, rice or potatoes within six months.

Demonstrative video with examples and instructions on how to freeze any greens.

Cilantro - harvesting for the winter, preservation, freezing, video recipes

Now tinctures, decoctions, lotions are used to eliminate fungal and microbial infections. The plant relieves the condition with colds, fever, depression. It is useful to use fresh herbs, so it is added to various dishes.

And in order to benefit in the winter, you must use proven storage methods.

In the oven

Dried spice is used as a seasoning to improve the taste of meat, fish, soups, pies, sauces. Cilantro is also used as a medicine.

It helps prevent diabetes, besides it is an excellent remedy for the eyes and skin. Greens contain a lot of vitamin K, it has an antibacterial effect.

in the marinade

water (0.3 l);
9% vinegar (1 tablespoon);
salt (a pinch).

Each hostess can use others that have already become familiar. Keeping fresh cilantro at home will allow you to always have a tasty and aromatic seasoning at home. It transforms any dish.

The most common is drying. Usually, the spice is crushed and dried for several days in a ventilated room, or an oven is used for this purpose.
For a long time, cilantro marinated in water with vinegar and salt will be stored. Jars of herbs are good to keep in the cellar, pantry or refrigerator.
It is also worth storing salted cilantro greens there. Fresh grass is packed into glass jars, sprinkled with salt, and sent closer to the freezer.
You can save fresh herbs if you freeze the spice. When there is a convenient camera, this method of storage will be the best.

modern drying

Coriander greens quickly wither even when fresh in summer, therefore, when making preparations for the winter, many are interested in how to properly store cilantro so that it does not lose its spicy smell. This is especially true for the drying process.

To wash away insects, dirt and sand from cilantro branches, it is rinsed with bundles first in a basin of water, then under a flowing stream.
Putting the washed spice in a colander, let the water drain.
Then the greens are cut, while trying not to grind too much, because. eventually it will dry out.
Pallets, trays or flat dishes are covered with newspapers and a thin layer of cilantro is placed on them.
Dry in a shady but well-ventilated area. In a private house, these can be attics or verandas, in an apartment - on a balcony or kitchen away from the sun. Sometimes an oven is used for drying, keeping it at a minimum temperature (about 40 ° C).

During drying, the greens should be periodically mixed so that the process goes more evenly. If this is not done, then in some places mold may form, and the entire workpiece will have to be thrown away. When cilantro is completely dry, it is packaged in glass jars, closed with lids and stored in a pantry or on a kitchen cabinet shelf.

You can store dried spice in the old grandfather way - whole branches. They are collected in small bundles, tied up, wrapped in canvas or paper and hung on a beam of an attic or barn. Here, cilantro can be stored for the whole winter. Residents of apartments can use loggias or closed balconies.

Pickling

Those who have been harvesting for a long time know how to preserve greenery throughout the winter. One of the convenient ways is pickling, which can be described by the following algorithm:

After boiling water, pour vinegar into it and add salt. For 300 g of liquid, take 1 tbsp. vinegar (9%) and a pinch of salt.
At this point, small jars of chopped cilantro should already be prepared. The spice is tamped to the shoulders of the jar.
Pour greens with marinade so that it is completely covered with it.
When the jars have cooled down a bit, another 1 tbsp is poured on top. sunflower oil.

After waiting for the marinade to cool completely, the jars are corked with lids. The refrigerator is considered the best storage place, but a cool cellar can also be used.

Freeze

Branches of cilantro are sorted out, discarding spoiled ones, then washed under running water to wash away the remnants of earth or sand.
Clean sprigs of grass for drying are laid in 1 layer on paper towels, which should be changed as they get wet.
Prepared bundles are completely packed in plastic bags, wrapped in cling film or placed in special plastic trays. You can cut greens and cut, and then pack. In the future, stored cilantro in the freezer is removed in portions as needed.

spicy cubes

The original storage method is a frozen spicy cube. It is very convenient to use in the preparation of soups and sauces.

Cut the leaves from the washed cilantro sprigs and place them in ice cube trays.
Pour the spice with boiled cooled water.

You can store portioned cubes with cilantro in the freezer directly in the mold, or after hardening, transfer them to containers (or jars) and keep in the refrigerator.

You can store cilantro in the freezer. With the help of freezing, all the nutrients and useful substances of the plant, its taste and aromatic properties are preserved. Moreover, such a blank has a long shelf life and is easy to create.

You can freeze cilantro in a plastic bag. To do this, sort out the washed grass and dry it on a paper towel. Place the product in pouches/bags/zip-lock bags and squeeze out as much air as possible. Place the blank in the freezer and store until needed.

You can save the greens as a whole, as well as chopped - it all depends on individual preferences and how the grass is supposed to be used.

You can freeze cilantro in vegetable oil. Such a preparation will reveal the aroma of spices to the maximum and become a full-fledged seasoning for the dish. You need to follow a number of simple steps:

Wash and dry the grass. Cut it into large pieces and put in a blender bowl.
Pour greens with vegetable oil at the rate of 80 ml per 50 g of raw materials.
Beat everything with a blender until a homogeneous green puree is obtained.
Pour the mass into ice-freezing containers or small silicone molds.
Send the workpiece to the freezer for 3 hours. After the allotted time, pack the cubes into several pieces in bags. It is important to stick stickers on them with the name of the greenery and the date of freezing.
Put the blanks back into the freezer for long-term storage (for 8-12 months).

You can also freeze coriander with butter. This preparation will give the dish a special aroma and taste. How to freeze greens:

Mix chopped cilantro with softened butter at the rate of 100 g per 3 tbsp. l. herbs. Garlic, pepper, lime zest, other seasonings or herbs can be added to the workpiece to taste.
Mix all the ingredients well, transfer to parchment paper or foil and wrap with a roll.
Send the workpiece for 2-3 hours in the refrigerator until the oil has completely solidified.
Place the roll in a plastic bag and place in the freezer drawer.
Add the preparation to the first courses, use during the preparation of sauces, meat or fish.

If you decide to store cilantro in the refrigerator, you can pickle it for the winter. All that is required for this is greens, glass jars, salt (20 grams of salt per 100 grams of cilantro).

Cilantro goes best with meat dishes. It is also added to fresh salads, soups, khachapuri, lobio, used in pita bread, eaten with cheeses. It gives the dishes a very pleasant taste.

Harvesting cilantro, drying and freezing for the winter

Summer, unfortunately, ends very quickly, and with it, the usual abundance of greenery, to which we are so accustomed, leaves our diet ...

In order to pamper yourself with it in the winter, although not in such quantities, you need to know how to prepare cilantro and coriander for the winter, and where to store it. We will tell you how to save seeds and herbs for the winter so that they do not lose their useful and gustatory qualities, and supply us with vitamins.

How and when to collect cilantro seeds, and how to store coriander? We follow the instructions:

We collect cilantro seeds in August, closer to September, when they are completely ripe. If you collect immature achenes, they will retain a sharp unpleasant odor even after drying.
On a dry sunny day, we tear off the umbrellas with seeds and dry them in a dry place where the sun does not fall.
We thresh dried seeds - we no longer need umbrellas.
Pour the seeds into canvas bags, cardboard boxes, glass jars or paper bags.
We store coriander in a cool, dry, ventilated place for no more than four years.

There are several ways to keep cilantro fresh with the same vitamin and mineral content.

If you do not know how to prepare cilantro for the winter, preserve the flavor, we suggest freezing it. Such greens are perfectly stored, remain green, fragrant and do not lose their beneficial properties. To freeze cilantro, do the following:

We wash the cilantro greens and lay them out on a paper towel to drain the water.
We cut the dried greens and put them in containers or plastic bags. If you don’t feel like cutting, you can store cilantro with sprigs, then they break just as easily, and you get chopped greens.
We place the bags in the freezer and store there. Note: If you have several varieties of greens in the freezer, label the bags and containers so you don't get confused.

Another option: cut the cilantro greens, put them in ice molds, fill with water and freeze. As a result, we get portioned cubes, which we then add to sauces, meat dishes and soups.

The shelf life of cilantro in the freezer is as much as 2 years without loss of vitamins and other useful substances!

Drying cilantro is done in two ways: natural and in the oven.

We thoroughly wash the greens of cilantro under running water: it should not remain earth, sand and insects.
Lay it out on paper towels to drain the water.
We cut the dried leaves, but not finely: during drying, they will already decrease in size.
Lay the sliced cilantro in a thin layer on trays or other utensils.
We clean in a ventilated dry place, away from sunlight. For these purposes, a veranda, balcony or free space in the kitchen is suitable.

We wash, dry and chop the greens, just as in the first case.
We heat the oven to 40-45 degrees, it is no longer possible, otherwise the cilantro will “fry” and lose the lion's share of nutrients.
We lay out the chopped greens on baking sheets and place in the oven for 4-5 hours.
As soon as the cilantro greens dry, pour it into a linen bag or glass jar. If the herb is dried properly, it retains a fresh green color and crumbles in the hand, but does not crumble into dust.

With a natural method of drying, greens can not be cut.

It is enough to collect it in bunches and hang it in a well-ventilated shaded place, covering it with a thin chintz cloth, gauze or paper bag so that they do not get dusty.

How to store dried cilantro? It is stored for no more than a year. Bags or jars of cilantro are stored in a dark, dry place, and the contents are stirred regularly to protect them from mold and food moths.

Wash, dry and chop herbs.
We take ordinary, non-iodized salt at the rate of 250 g per kilogram of grass.
We put the greens in jars, ramming and sprinkling with salt. Be sure to sprinkle a layer of salt on top.
We press so that the juice stands out, close the jars and put them in the refrigerator, in the coldest place.

In a day, the green mass in the jars will settle by a third, and it will be possible to supplement them with another portion of greenery.

You can store salted cilantro for 10 months - it will retain both vitamins and taste.

Let's talk about how to pickle cilantro for storage in jars:

We prepare the marinade for pouring cilantro: bring 300 ml of water to a boil, add a pinch of salt and a tablespoon of vinegar (9%).
We cut the washed cilantro greens and put them tightly in glass jars, leaving a little space.
Fill the contents of the jars with marinade so that it completely covers the greens.
We wait until the jars cool slightly, and pour 2 tbsp on top. tablespoons of vegetable oil.
Sterilize jars with cilantro for 25 minutes.
We store in the cellar or refrigerator.

Cilantro in the marinade is stored for about six months. Pickled cilantro can be added as a seasoning to salads.

Learn how to prepare cilantro in oil for the winter. Many housewives resort to this method of storing greenery, as they know that it is perfectly stored in it, without losing its properties and unique aroma.

Preparation recipe:

Grind the washed and dried cilantro greens.
Pour in olive or sunflower oil, mix.
We lay out the oily mixture in sterile jars, observing the following rule: a centimeter thick layer of oil should be obtained on top.
We roll up the jars and put them in the refrigerator. Shelf life - no longer than six months.

In this way, you can store more than one cilantro: add parsley, dill, celery and other spices to it in equal proportions. Dishes with such a set of herbs will acquire a wonderful summer flavor!

Now you know how to prepare cilantro and coriander for the winter, and for a long time to delight your loved ones with fortified salads and other delicious dishes with a unique taste and aroma.

Salting

If you decide to store cilantro in the refrigerator, you can pickle it for the winter. All that is required for this is greens, glass jars, salt (20 grams of salt per 100 grams of cilantro).

Without the use of greens, it is difficult to imagine cooking. Spicy lovers adore cilantro, which you want to have on the table all year round. Therefore, the question reasonably arises: how to save cilantro in order to enjoy the spice in winter.

modern drying

Fill a half-liter jar or glass with clean water. Place a bunch of greens in a container so that only the stems are in the liquid, and the leaves do not touch it. Cover the grass with a plastic bag on top and send the composition to the refrigerator, on the middle shelf.

With this storage organization, the greens will remain fresh for up to 2 weeks. Check the workpiece daily, change the water, and trim the ends if they show signs of decay.

Green seeds are also actively used in cooking. Raw materials should be harvested at the end of August. During this period, the product is as rich as possible in essential oils, which provide the spicy flavor of the seasoning.

In dry weather, dry the "umbrellas" of the plant under a canopy (away from direct sunlight), and then collect the seed in tight canvas bags. Store the product in a dark dry place.

What is cilantro?

As the plant begins to mature, the west changes dramatically. It becomes softer and softer. But, of course, this is not the main advantage of cilantro.

When cilantro is cut in the summer, it is customary to store it in the refrigerator. To do this, it is best to wrap in paper or put in a jar of water.

There are several common methods. You can use the one that is closest to you and seems the easiest.

Where does cilantro grow?

Cilantro came to America during the Age of Discovery. She was also brought to New Zealand and Australia.

But in winter, when it's cold outside, and there is snow and blizzard outside, you want a fragrant soup or a fresh vitamin salad. The ideal option is harvesting greenery for the winter. Unusual recipes will allow you to pamper your family with fragrant herbs in familiar dishes.

in pre-bulkhead and washing greens;
in its thorough drying on a paper or cloth towel;
in crushing and distribution into dense packages.

pour the finished marinade:
let it brew;
then a little vegetable oil is added on top;
close containers with lids.

Cooking

To prepare cilantro greens for the winter, you can dry it, for this you need to sort out the greens from extraneous twigs, leaves, insects. Rinse the greens well from dust and sand. Pat dry and cut into small pieces. Then spread the chopped greens in a thin layer into pallets, lining the bottom of the pallets with paper or cloth and send to dry in a shady, well-ventilated place, verandas, attics, balconies, periodically mix and shake the greens so that mold does not form.

Also, greens can be dried in the oven at a minimum heat of 40 ° C with the oven ajar. With this method, the greens do not lose color and aroma and retain their beneficial properties. Dried herbs should be stored in tightly sealed jars in a cool, dry place. Remember that dried herbs absorb moisture well and mold can form on it.

To freeze cilantro, we need: 1. Coriander greens 2. Containers for storing herbs. We sort out the greens from debris and insects, thoroughly rinse in running water from sand and dust.

We cut the greens not large and put them in clean containers, for example, you can use ice cream or mayonnaise buckets, lunch boxes, they close tightly and are quite roomy. We put the greens quite tightly in containers and close the lid, not forgetting to sign the name of the greens, since in addition to cilantro we will also freeze dill, parsley, celery, basil and mixtures of different greens.

When all the greens are laid out in jars and closed with lids, we send it to the freezer, setting the lowest temperature. Freezing is the fastest way to preserve greens. Another good way to preserve spicy greens is to store them in oil, for this you need:

cilantro
Water 300 g
Vinegar 8% 30 g
Vegetable oil 50 gr

Green cilantro is cut and placed in jars. Vinegar, water and salt must be boiled and cooled. Then pour the cilantro over the marinade. Let stand for a while, and then fill with oil. Close jars well and store in a cool place. Use to flavor salads. Bon Appetit!

Marinating and salting

One of the traditional ways of harvesting cilantro is preservation in a marinade. You will need 1 kg of greens and a list of other ingredients:

vegetable oil - 3 tbsp. l.;
table vinegar - 3 tbsp. l.;
salt - 1 tbsp. l.;
water - 300 ml.

The calculation in the recipe is for one jar with a volume of 0.5 liters. Cooking procedure:

Wash and separate cilantro into sprigs. Cut finely.
Sterilize and refrigerate the jar. Capacity - 0.5 l. Lay the chopped greens on the bottom.
Take care of the marinade. Stir salt and vinegar into boiling water. Boil 5 min. and remove from heat, covered, until the liquid has cooled.
Pour the marinade into the jars without adding 3 cm to the rim. Add oil and roll up.

Advice. This dressing for salads and vegetable dishes should be stored in the refrigerator.

Salting cilantro is also a simple process. For 1 kg of greens, you need 250 g of salt and nothing more. Recipe:

finely chop the grass;
sprinkle with salt, using half of the total;
place in a glass container;
add the remaining salt on top;
close the jar with a tight nylon lid and refrigerate.

Preparing cilantro is very simple. The vitamins and minerals in this herb will come in handy in winter.

If you decide to store cilantro in the refrigerator, you can pickle it for the winter. All that is required for this is greens, glass jars, salt (20 grams of salt per 100 grams of cilantro).

Storage methods

Saving cilantro for the winter is practiced by many summer residents. This plant is valued for its beneficial properties on the body. It is used as a spicy seasoning for dishes. The second name for cilantro is coriander.

In order for the seeds of the plant to be kept fresh for as long as possible, the following recommendations must be followed:

umbrellas with seeds are collected on a dry sunny day;
washed seeds are dried in a dry place out of the reach of sunlight;
umbrellas are ground by hand, while the seeds are carefully separated;
seeds are poured into a special container, glass containers are best;
cilantro seeds are stored in a dry, well-ventilated place for no longer than 4 years.

Fresh coriander is not intended for long-term storage in the refrigerator.

Therefore, it will not work to use the plant all winter in its original form. But there are other ways to preserve not only the rich taste and aroma of greens, but also the beneficial substances in its composition.

Consider the correct algorithm for drying cilantro:

leaves with stems break off in dry, sunny weather;
washed and cleaned of damaged parts;
dry well.

After the greens are ready, they are transferred to a glass container, which is tightly closed with a lid. You can also use ceramic dishes. Store greens in a cool, dry place, but not more than 1 year.

At the same time, it retains useful properties, taste and aroma.

In this form, cilantro is used as a seasoning for baking bread, added to sauces and meat dishes.

Freeze

The algorithm of actions is as follows:

greens are washed, damaged areas are removed;
laid out on a towel or thick cloth until completely dry;
packages are prepared (cellophane or hermetic);
it is better to cut the branches of the plant, this will simplify their further use;
greens are placed in a bag and sent to the freezer.

salting

Salted cilantro also retains taste and all the beneficial elements.

The recipe for its preparation is very simple:

greens are washed with cool water and dried;
laid out in a glass container and covered with salt (for 1 kg of grass - 250 g of salt);
press the cilantro until juice is formed, then close the lid tightly and place in the refrigerator;
after the contents in the jar have settled a little, you can add a little more greenery to it.

In this form, cilantro is stored for up to 10 months. When adding salted cilantro to dishes, it is important to reduce the amount of salt added to them, otherwise the food will turn out to be over-salted.

canning

The resulting mixture is poured into glass jars and closed with plastic lids, after which they are sent for storage in the refrigerator. This way of storing cilantro allows you to use it as a seasoning for meat.

Also, pickled cilantro is suitable as a seasoning for spaghetti and other dishes.

Many cilantro lovers prefer to store it in a marinade. For this you will need:

a pinch of salt;
300 ml of water;
1 st. l. 9% vinegar;
vegetable oil.

Water is brought to a boil, after which salt and vinegar are added to it. Pre-washed and chopped greens are laid out in glass jars. You don't need to press hard on it.

Then the cilantro is poured with marinade, and after it cools down a bit, 1 tbsp is added to each jar. l. vegetable oil.

Banks are closed with plastic lids and sent for storage in the basement or refrigerator.

In oil

Everything is mixed until a green puree is formed. Next, the ice molds are filled with the contents and placed in the freezer.

After the contents are frozen, they are transferred to special freezer bags and stored for no more than 2 months.

Note! When placing the forms with herbs in the freezer, you must ensure that they are on a flat surface. Otherwise, the contents of the molds will spill.

What is cilantro?

If you collect wild "greenfinch", then do it in ecologically clean places, away from busy roads.

Use greens with caution for problems with the gastrointestinal tract.

Harvesting dill for the winter at home can be done in different ways. I like to freeze this greenfinch in cubes.

I wash the dill well, select only tender branches, finely chop them, tamp them into molds for making ice, pour boiled, cooled water, and transfer them to storage in the freezer.

After the dill freezes, I lower the form for a few seconds in hot water, pour the cubes into a bag, and send it to storage in the refrigerator. With this unusual method, the greens retain their color and aroma.

wash and select whole healthy twigs;
shake off the water;

leave for 10-20 min. dry on a cotton towel;
cut the branches or leave them as is;
close the bag and place the cilantro in the freezer.

Aromatic spicy greens give dishes a summer flavor, especially in winter. Dried spices are also good, but they lose their color, and after all, the dish should be not only tasty, but also beautiful.

Cilantro, cilantro, coriander, these are all different names for the same spice and we will try to prepare it in several ways.

Most likely, it turned into porridge from the fact that it was thawed, it is better to add frozen greens to the dish without defrosting. It is also very important to wash the greens, dry it well, the remaining water on the leaves also does not favorably affect the greens and spoils the view. We froze cilantro in two ways, but to be honest, we didn’t really eat it in winter, fresh cilantro is still better.

The easiest way: fresh, green twigs, rinse in water, shake off the water well from the leaves and dry them in the air (I usually lay them out on the table in one layer for a couple of hours), or you can just blot with paper towels, put our twigs in a bag too tight, tie up and put in the freezer.

I liked the next method the most - just rinse, dry the cilantro and put it in a plastic container with a lid, it doesn’t wrinkle well.

stems and leaves are washed;
remove all rough and damaged parts of the plant;
the greens are carefully dried so that no traces of water remain on the raw materials for drying.

Gourmets claim that the pungent smell of cilantro becomes softer if the greens are crushed before use or processing.

Portion cubes based on chopped green cilantro are to the taste of an increasing number of housewives. Making them at home is quite easy. The leaves and succulent parts of the petioles are crushed, and the resulting mass is laid out in ice molds or other small containers. Water added to chopped greens holds them together, giving the cilantro prepared for the winter the shape of a cube.

Instead of water, you can add melted butter or olive oil, as well as garlic and lemon juice, with which cilantro goes well.

Ingredients

Large bunch of fresh sorrel;
Food storage bags.

In addition, you will need a bowl for washing sorrel, a sharp knife, a cutting board and a clean kitchen towel.

It is better to freeze for the winter young, tender, light green leaves of sorrel. They are not only the most delicious, but also very useful. Be sure to sort the greens, remove the yellowed and spoiled leaves. Then place the sorrel in a large bowl, cover with cold water, rinse well.

Spread clean sorrel on a kitchen towel in one layer, leave for 10-15 minutes - let it dry a little.

Now cut off the stems of the plant - they will not be useful for freezing.

Cut the sorrel into thin slices across the leaves (as you usually do for cooking).

For freezing, you can use special vacuum bags, or you can use the most ordinary small plastic bags for food. Pack the chopped greens in small portions so that in winter one package is just enough to cook 2 to 3 dishes.

Roll the sorrel bags into a tight roll so that as much air as possible comes out of it.

In this form, sorrel can be safely sent to the freezer, and in winter you can enjoy delicious and healthy soups, borscht, and pies.

Such briquettes are a great alternative to simple classic freezing. They save space in the freezer and have an attractive appearance. For harvesting greens, you can use any silicone molds. These can be forms for ice, muffins, children's pies or donuts. Green briquettes are very easy to demould, easy to store and even easier to use.

Nettle and sorrel blanks can diversify the winter menu, nourish the body with essential vitamins and minerals. This mass can be used to make borscht, soups and pies. By the same principle, you can make other briquettes. Chopped feathers of onion, garlic, dill, cilantro or parsley can be added to the mass with sorrel.

You can do with one sorrel.

We prepare the nettle: we wash it under the pressure of cool water, we clean the leaves from the twigs. Remember: you need to collect greens only in clean places.

We clean the green leaves of sorrel from twigs and debris, chop into small segments. We spread the resulting mass in a deep plate.

Fill bowls with nettles and sorrel with boiling water. We leave for 17-20 minutes.

Wring out the finished mass well to remove excess moisture. Shred the nettle in small segments, mix all the ingredients.

We spread the resulting green mixture into silicone molds. Lightly tamping the mass. We send it to the freezer (for 10-12 hours).

We remove the finished briquettes from the molds, put them in food bags and carefully close them. We use frozen briquettes with sorrel and nettle to make soup or green borscht. To do this, briquettes do not require defrosting, they can be thrown into boiling broth at the end of cooking. The same frozen briquettes can be used for stuffing pies and pies, to do this, defrost them at room temperature, mix with boiled chopped egg or rice, add a little salt and the filling is ready.

How to keep cilantro fresh for the winter? Methods for harvesting cilantro for the winter

What is cilantro?

The attitude to cilantro is ambiguous: some people are crazy about it, others cannot stand the smell. Fans of this useful fragrant seasoning are invited to find out how you can save it for the winter.

Features of cilantro

To collect the condensate that forms inside the tank, you can lay a napkin, which will have to be changed from time to time.

megan92 2 weeks ago

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Daria 2 weeks ago

I struggled with my sore joints for several years until I read this article by some Chinese doctor. And for a long time I forgot about the "incurable" joints. Such are the things

megan92 13 days ago

Daria 12 days ago

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Sonya 10 days ago

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Yulek26 10 days ago

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Editorial response 10 days ago

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Sonya 10 days ago

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Margo 8 days ago

Has anyone tried traditional methods of treating joints? Grandmother does not trust pills, the poor woman has been suffering from pain for many years ...