How to store Cilantro or Coriander Leaves (Dhaniya) by Show Me The Curry,indian recipe, cooking videos, recipe videos

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How many times have you had to throw away Cilantro because it spoils before you finish it up? Try this method for storing Cilantro (Coriander Leaves) and keep them fresh for 10 to 14 days.

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48 Responses to “Storing Cilantro (Coriander)”

nivi Says:
April 14th, 2009 at 2:51 pm
wow..this is so cool..
i thought im the only one guilty of throwing away cilantro. this tip is super helpful.
thanks girls.

[Reply]
TJ Says:
April 14th, 2009 at 3:18 pm
Hi Hetal and Anuja…
Well thanks a lot for showing this tip…I was eagerly waiting for it…just didnt knew how to keep cilantro fresh for so many days…
Thank u

[Reply]
Anita C. Says:
April 14th, 2009 at 3:58 pm
Thanks so much for the tip! I was just wondering the other day how to store cilantro without wasting so much!

[Reply]
vera Reply:
March 17th, 2013 at 2:48 pm
thank you so much for the tip.its very useful ,i guess
that would be same for other fresh herbs.

[Reply]
rupa singh Says:
April 14th, 2009 at 7:46 pm
great idea,thanks a lot.

bye

[Reply]
indhu Says:
April 14th, 2009 at 7:48 pm
thats a great tip,thanks

[Reply]
Tina Says:
April 14th, 2009 at 11:49 pm
Hi,

Thanks a lot for this tip. Oops I just threw some today

[Reply]
Priya Says:
April 15th, 2009 at 3:10 pm
i put it in ziploc….it works gr8 too

[Reply]
Rathna Says:
April 15th, 2009 at 3:29 pm
This is great! Thanks for the tip. Please keep them coming. I enjoy watching the cooking videos and the tips!

Also, I hear sometimes oil is removed from cardamom and then sold in the stores. Any idea how to find out if they are good ones or not before buying?

Thanks.

[Reply]
padma Says:
April 25th, 2009 at 8:50 pm
great tip for storing curry leaves and ciliantro.
Thanks a lot.

[Reply]
kt Says:
May 1st, 2009 at 1:49 pm
thanks a lot for gre8 tips…..i wonder can i use the same method for preserving mint leaves as well or i should follow curry leaves method??

[Reply]
hetal Reply:
May 1st, 2009 at 1:56 pm
Hi KT,

One of our other viewers tried this tip with mint and she said it lasted for about 7 days. Mint will not dry as effectively as curry leaves in the fridge.

[Reply]
Anonymous Reply:
May 9th, 2009 at 4:16 pm
ohhh okeys thank

[Reply]
Vardhini Reply:
June 7th, 2010 at 4:24 pm
Is there any other way to preserve the mint leaves?

[Reply]
anuja Reply:
June 7th, 2010 at 8:22 pm
Hi Vardhini,

You can use the same method for the mint as for the cilantro but it does not last as long as the cilantro. The above method will surely extend the shelf life but over time the color of the leaves change to a dark brown/black.
Another thing you can always do is to grind it up and freeze it – the color does change but the flavor is retained

Sonia Reply:
January 26th, 2011 at 5:39 pm
All,

I tried this method and it stores great for a loooong time.

http://roochis.blogspot.com/2010/08/how-to-preserve-mint-leaves.html
Nidhi Says:
July 10th, 2009 at 2:23 am
Thanks.
I have tried both methods for storing cilantro. and surprisingly cilantro in jar works longer and better for me than with the tissue roll.

[Reply]
zohra Says:
July 10th, 2009 at 9:27 am
hi
great tip. i tried it and it really worked. thanks

[Reply]
Miriam Says:
September 23rd, 2009 at 12:05 am
Your site is very good. What I appreciate the most is that you know your work..no thick chunky jewelry on your fingers and hands which is not only dirty when cooking but also so betray the professional.
Cheers!!

[Reply]
SRC Says:
October 1st, 2009 at 5:01 am
This is a great tip. I tried it (with the paper towel) and the cilantro leaves were fresh and lasted for about 3 weeks. I was happy to be able to use the whole bunch for the first time! Thanks!

[Reply]
kashif Says:
December 11th, 2009 at 2:12 pm
dear girls
this is good tip to save cilantro, but can you tell any tip to save green chilli.
one thing more i did not get any recipe of Egg fried rice and chicken manchurian.can you do a favour to show the video recipe

[Reply]
anuja Reply:
December 11th, 2009 at 8:27 pm
Hi Kashif,

We are glad you find this tip useful! Here is a link to the one for storing green chillies:

http://showmethecurry.com/tips/storing-chilies.html

We have a recipe for Fried Rice:

http://showmethecurry.com/rice-dishes/vegetable-fried-rice.

And we have Gobi Manchurian, we are sure you’d love it:

http://showmethecurry.com/appetizers/gobi-cauliflower-manchurian-dry.html

[Reply]
divya Says:
January 25th, 2010 at 5:14 pm
this is great tip,i”ll try this just now i bought a bunch of cilantro.

[Reply]
Lajja Says:
March 3rd, 2010 at 5:22 pm
wow, you guys are just awesome. what great tips!!!! I always had problems with curry leaves, mint leaves, and coriander leaves. specially a lot with curry and mint leaves. Wish i had read your post yesterday. I made panipuri yday and lot of mint leaves were remaining, so I resorted to crush them and freeze them. I hope that will be fine too when next time I make panipuri.

Btw, can you suggest in what all dishes mint leaves taste good? Apart from panipuri I don’t know any dishes, and I like them fresh.

[Reply]
hetal Reply:
March 3rd, 2010 at 8:19 pm
Hi Lajja,

Biryani is a good way to use fresh mint leaves. You can even add a few leaves to the water when you make plain rice.

[Reply]
Lajja Reply:
March 4th, 2010 at 1:43 pm
Thanks for that tip. I will try it next time I make rice or biryani.

[Reply]
Sonia Says:
June 20th, 2010 at 8:20 pm
Hi H & A,

This is what I use to save the Cilantro –

http://www.cookwithaloha.com/herbkeeper.jpg

I purchased it in Marshalls long time back. It serves the purpose well.

[Reply]
R Says:
July 29th, 2010 at 3:29 pm
Hi Hetal/Anuja,

The Cilantro tip was great. It worked very well. Can I store Dill in the same way or is there any other best way to store it?

[Reply]
mruds Says:
September 8th, 2010 at 3:10 am
yes , this works. i have nt tried the wrapping one as it is too much work taking out everytime(why make life harder!!) but the jar-stored easily stays fresh for over a week. and despite anuja’s suggestion i do store my jar in the fridge door where temp is lesser-good for coriander-not too cold ,not too hot…
it is also very handy to quickly open the fridge and get required quantity. in fact storing on shelves seems riskeir to me when my little one is serching for things in the fridge!!
tks 4 sharing

[Reply]
Anonymous Says:
October 13th, 2010 at 10:49 pm
I had been using the paper towel method. I tried the jar method and I was surprised. I have had them in the jar for 2 weeks and it seems like I just brought them.

Thanks for a great tip.

[Reply]
harjinder Says:
January 20th, 2011 at 6:41 pm
hi ladies
i have one question about storing cilantro.sometime when i buy it from store,there is too much sand or mitti in cilantro so what i have to do with thi comdition.store as it is or can wash.plz reply thanx

[Reply]
anuja Reply:
January 21st, 2011 at 4:28 pm
Hi Harjinder.

Washing the dirt/mitti/or soil off the cilantro will shorten the life of the cilantro. Wash as and when you need to use it.
Usually the Cilantro that comes with the roots has a lot of mitti/soil and if you get that, put it in a glass with little water, cover with a grocery bag and keep in the fridge till ready to use.

[Reply]
Jinsy Anu Mathew Says:
January 28th, 2011 at 1:30 am
hi H & A

Thanks for the tip……..

[Reply]
jyoti Says:
April 20th, 2011 at 3:55 am
i usually store them in newspaper in the fridge after they dry

[Reply]
mike blair Says:
July 3rd, 2011 at 7:44 pm
i have been storing this herb a diferent way and i have stored it and keeped it fresh for up to 5 weeks .i bring it home remove any bad leaves shake of any exses water place in a tuperware container or any air tite container lined with paper towel put two eggs in two corners of container raw and in the shells not craked open and close container place in fridge . it works with reverse osmoses colecting all the off gases that make it go bad and after 4-5 weeks you can eat cook and eat the eggs they are great

[Reply]
mike blair Reply:
July 4th, 2011 at 2:12 pm
i am a chef at a ski resort in b.c. canada and i have been using this idea for 5 years it works very well a chef from india told me this

[Reply]
hetal Reply:
July 5th, 2011 at 3:07 pm
Hi Mike,

Wow! We’ve never heard that one before. We’ll surely try it out. Thanks for sharing your tip.

[Reply]
Neha Says:
July 4th, 2011 at 5:56 am
wow! I recently started watching your tips and recipes.. they work great. Being a working woman, its hard to know the good cooking tips.. but now I’m learning. I really liked your tip on how to keep cilantro fresh.. gonna try it out.

Keep up the good work!
Neha

[Reply]
priti Says:
August 25th, 2011 at 11:00 pm
hi anuja n hetal,
i really love ur website, its a boon for people like me who r not great cooks but like to try new foods to impress the hubbby:). i was wondering if u could give me any tips for re-using or utilising oil which has been used for cooking once. i have some oil left out of frying puris once n dont know what to do with it, n i dont wanna waste it.
waiting for your reply, n take care.
priti.

[Reply]
hetal Reply:
August 30th, 2011 at 2:51 pm
Hi Priti,

Our recommendation is not to use oil that has been heated, cooled and reheated. The chemical makeup of oil changes once it has been heated and then cools so it is in your best interest to do all of your frying at once. Plan out things that may need to be fried and how they will affect the oil. For example, fry things like paneer first (it does not mess up the oil). It can be fried and frozen for later use. Fry things like papad at the very end because you will not be able to use the oil after that. Another thing to keep in mind…the flavor the food will impart on the oil. It is probably not a good idea to fry jalebi after you’ve finished frying onion pakoda. Finally, use only as much oil as you need…you can always keep adding more in.

[Reply]
seema Says:
November 26th, 2011 at 6:34 am
thanks hetal and anuja for your wonderful website and tips. i don’t know if it’s a problem with my pc but i find the volume of your videos really low. is it a universal problem or i’m i the only one facing this problem?

[Reply]
hetal Reply:
November 29th, 2011 at 3:09 pm
Hi Seema,

We did have some sound issues with our earlier videos but have corrected them in more recent videos. You can see some of our latest videos (on our homepage) to see if you still have an issue.

[Reply]
Richa Says:
December 25th, 2011 at 1:54 am
Hi Anuja and Hetal,

I would like to know the most effective method for storing cooked vegetables, rotis and daals in the refrigerator for about four days?

[Reply]
hetal Reply:
January 3rd, 2012 at 4:25 pm
Hi Richa,

Most vegetables, daals, roti, etc will remain absolutely fine in the fridge for 4 to 5 days. Just make sure you use clean containers that have tight fitting lids (either plastic or glass).

[Reply]
jigna Says:
May 13th, 2012 at 8:35 pm
Hi Hetal

I store mine in a plastic container that can be closed tightly with rolled paper towel inside. or can also use the bakery (cookie container, or pastries container.

[Reply]
hetal Reply:
May 15th, 2012 at 12:12 am
Hi Jigna,

Great idea! Thanks!

[Reply]
jay Says:
September 16th, 2012 at 2:39 pm
Any ideas how to store garlic.
I would love to buy the bag of peeled garlic from costco but not sure how i can extend its shelf life. After a few days it starts getting mouldy.

Having peeled garlic is so convenient however.

thanks
J

[Reply]
hetal Reply:
September 17th, 2012 at 4:17 pm
Hi Jay,

If you peel the garlic yourself, you can blend it and freeze it in ice cube trays (1/2 or 1 Tbsp in each cube). After 6-8 hrs, transfer it to a freezer type zipper bag and store it in the freezer. The bulk peeled garlic is super convenient, but they usually soak the garlic in water to be able to peel it and it drastically reduces the shelf life. Also, the soaking process reduces the flavor so you end up using far more cloves to get the same result using fresh peeled garlic.

[Reply]