Cilantro
Cilantro is used in ethnic cuisine — Asian, Indian, and Mexican (especially salsa). Since it doesn’t stand up to much heat, it is usually added to a dish right before serving.
To store cilantro:
For short-term storage, stand upright in a container with an inch of water. Then cover the herbs loosely with a plastic bag and refrigerate for up to 2 weeks.
To prep cilantro:
Chop the stem and leaves with a butcher knife. The stems can be eaten too.
To freeze cilantro:
Not recommended.
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