Cilantro bunches


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.

Cilantro on cutting board
Heads of garlic

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