On Sat, 17 Jan 2004 21:06:54 GMT, "Nina" >
wrote:

>I frequently make recaito, I use
>cilantro
>recao (culantro)
>bell peppers
>onions.
>I chop it finely and then give it a spin in the blender with enough water to
>mix it well. I then freeze it in ice cube trays. It keeps quite well.

I sometimes make cilantro/coriander and coconut chutney and freeze
that. More like preserving basil as pesto than a fresh leaf. More
suppliers must be growing cilantro these days -- it's been cheaper
than parsley in one local market for several months. Hooray!