The aroma of cilantro makes the Indian cuisine taste like Indian! Its called coriander or Dhania leaves in India.
Its added in different stages of cooking but most commonly the dish is garnished with chopped cilantro in the end.
Cilantro is widely used in Indian and Mexican dishes.
The biggest issue I hear from people is cilantro gets rotten very quickly before they consume the whole bunch. Cilantro needs to be stored properly, and its really easy.
Take these simple steps and keep them fresh for up to 2 weeks.
Buy organic cilantro as much as possible.
Cut the roots or bottom part of the bunch.
Remove leaves that are dried, yellow or rotten.
Place in a glass or plastic container. Cover with a lid and store in fridge.
It will stay fresh for up to 2 weeks.
Take out as much as you need and wash just before using.
These are few points to remember about cilantro:
1. Storing cilantro in a plastic bag is a prefect recipe for rotting.
2. If you want to wash the whole bunch ahead, make sure to blot away water before storing in a container. I prefer to wash just before using.
3. Cut the roots off before storing.
4. Use cilantro within 2 weeks.
- 1 small organic tomato, roughly chopped
- 1 inch piece of ginger, cut into big pieces
- 1 clove garlic
- 1-2 green chilies or jalapeno, remove stem and cut into big pieces
- Freshly squeezed juice of 1 lime (about ¼ cup)
- 1 cup packed organic cilantro
- ¼ tsp salt
- ½ tsp organic maple syrup or sucanat
Place all ingredients in a blender in the sequence listed and blend for 2-3 minutes.
Share your experience with cilantro in the comments section below.