Does washing fresh corriander before putting into the fridge remove some of
the flavour?

it saves getting all that sand in the fridge.. some say it does some say it
doesn't lose flavour.

john wrote on Sat, 13 Sep 2008 12:54:08 +0100:

> Does washing fresh corriander before putting into the fridge
> remove some of the flavour?

> it saves getting all that sand in the fridge.. some say it
> does some say it doesn't lose flavour.

I guess you are talking about what I would call cilantro. I keep it in a
plastic bag in the fridge and, whether or not you wash it, my impression
is that it keeps better if allowed to thoroughly dry before
refrigerating. I don't think you can wash off the flavor unless you use
soap!

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

john d hamilton > wrote:

> Does washing fresh corriander before putting into the fridge remove some of
> the flavour?

Heck no. You have to rinse it several times.

-sw

On Sat, 13 Sep 2008 08:10:06 -0500, Sqwertz >
wrote:

>john d hamilton > wrote:
>
>> Does washing fresh corriander before putting into the fridge remove some of
>> the flavour?
>
>Heck no. You have to rinse it several times.
>
>-sw

If for no other reason than to get any residual grit/dirt in which it
has been grown off it.

Once washed, I put it in a clean teacloth loosely bunched up and swing
it around a bit to get rid of the water before freezing. I guess that
a salad spinner might work too. Must try that sometime.

Regards
JonH

wrote on Sat, 13 Sep 2008 13:52:48 GMT:

>> john d hamilton > wrote:
>>
>>> Does washing fresh corriander before putting into the fridge
>>> remove some of the flavour?
>>
>> Heck no. You have to rinse it several times.
>>
>> -sw

> If for no other reason than to get any residual grit/dirt in
> which it has been grown off it.

> Once washed, I put it in a clean teacloth loosely bunched up
> and swing it around a bit to get rid of the water before
> freezing. I guess that a salad spinner might work too. Must
> try that sometime.

I should mention that I don't freeze cilantro. It's not worth the
trouble since it keeps for a week at normal refrigerator temperature and
I can buy a fair sized bunch for 50 or 60 cents (US). What I wish I
could do is reliably find it with roots, which add to several Vietnamese
and Thai recipes.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

James Silverton wrote:

> I guess you are talking about what I would call cilantro. I keep it in a
> plastic bag in the fridge and, whether or not you wash it, my impression
> is that it keeps better if allowed to thoroughly dry before
> refrigerating. I don't think you can wash off the flavor unless you use
> soap!

Some people already think that cilantro tastes like soap :-)

On Sep 13, 8:58*am, "James Silverton" >
wrote:
> I should mention that I don't freeze cilantro. It's not worth the
> trouble since it keeps for a week at normal refrigerator temperature and
> I can buy a fair sized bunch for 50 or 60 cents (US). What I wish I
> could do is reliably find it with roots, which add to several Vietnamese
> and Thai recipes.
>

The cilantro I buy is far more perishable than parsley, usually
turning to glop in 3 to 4 days. But some of the flat leaf parsley is
as tough as thin cardboard. It's gotten so I have to shop for parsley
and some weeks all purveyors are selling the same tough stuff. Ah me.

In article >,
Dave Smith > wrote:

> James Silverton wrote:
>
> > I guess you are talking about what I would call cilantro. I keep it in a
> > plastic bag in the fridge and, whether or not you wash it, my impression
> > is that it keeps better if allowed to thoroughly dry before
> > refrigerating. I don't think you can wash off the flavor unless you use
> > soap!
>
> Some people already think that cilantro tastes like soap :-)

Which could re-start some very old threads. <g>
It's a genetic thing...

I can't stand cilantro for that very reason!
--
Peace! Om

"If you don't read the newspaper you are uninformed; if you do read the newspaper you are misinformed." --Mark Twain

On Sep 13, 11:32�am, stark > wrote:
> On Sep 13, 8:58�am, "James Silverton" >
> wrote:
>
> > I should mention that I don't freeze cilantro. It's not worth the
> > trouble since it keeps for a week at normal refrigerator temperature and
> > I can buy a fair sized bunch for 50 or 60 cents (US). What I wish I
> > could do is reliably find it with roots, which add to several Vietnamese
> > and Thai recipes.
>
> The cilantro I buy is far more perishable than parsley, usually
> turning to glop in 3 to 4 days. But some of the flat leaf parsley is
> as tough as thin cardboard. It's gotten so I have to shop for parsley
> and some weeks all purveyors are selling the same tough stuff. Ah me.

Why don't yoose all grow your own... cilantro and parsley are about
the easiest plants to grow... 1 sq ft of ground is more than enough to
grow all a big family can possibly use. You can grow it in pots too
but it does much better in the ground. I prefer curly leaf parsley so
that's all I grow... I don't care much for flat leaf and to me
cilantro tastes like Octagon soap. I've been snipping parsley from my
little patch all summer and since it grows faster than I can use it I
now have more than enough to freeze for all winter... I pull up the
roots, clean and freeze those too, excellent for stock.

Parsley is a biennial, the root will send up leaves the next year but
they will be malformed and taste funny, it's best to grow new each
year.

A problem with growing herbs in pots is that they need to be in full
sun and so the pots get very hot and the plant's roots cook... they'll
grow if kept well watered but planted directly in the ground you'll
havest ten times as much and far better quality. My parsley patch is
handy for snipping right outside my back door alongside my deck.

Curly leaf parsley, and below is the reason for the fence:
http://i34.tinypic.com/333k56t.jpg

Resident bagel moochers yesterday dusk:
http://i33.tinypic.com/10h936u.jpg

Visiting moochers right now:
http://i38.tinypic.com/900f2g.jpg
http://i36.tinypic.com/20pvuht.jpg

James Silverton wrote:


>
> I should mention that I don't freeze cilantro. It's not worth the
> trouble since it keeps for a week at normal refrigerator temperature
> and I can buy a fair sized bunch for 50 or 60 cents (US). What I wish
> I could do is reliably find it with roots, which add to several
> Vietnamese and Thai recipes.
>

We can get coriander (cilantro) with roots and all here at several
veggie places I shop at. Wish I could send you some ;-)
--
Cheers
Chatty Cathy

Google is my Friend (GIMF)

Omelet wrote:

> In article >,
> Dave Smith > wrote:
>>
>> Some people already think that cilantro tastes like soap :-)
>
> Which could re-start some very old threads. <g>
> It's a genetic thing...
>
> I can't stand cilantro for that very reason!

I'll take your share of cilantro and you can have my share of
cabbage ;-)
--
Cheers
Chatty Cathy

Google is my Friend (GIMF)

In article >,
ChattyCathy > wrote:

> Omelet wrote:
>
> > In article >,
> > Dave Smith > wrote:
> >>
> >> Some people already think that cilantro tastes like soap :-)
> >
> > Which could re-start some very old threads. <g>
> > It's a genetic thing...
> >
> > I can't stand cilantro for that very reason!
>
> I'll take your share of cilantro and you can have my share of
> cabbage ;-)

Deal! <g>

Ever had stuffed cabbage leaves?

http://i38.tinypic.com/vzdatl.jpg
http://i38.tinypic.com/qqa1km.jpg

Granted, regular steamed tends to be boring... but this is stuffed Napa
which is milder and does not stink when you are steaming it. <g>
--
Peace! Om

"If you don't read the newspaper you are uninformed; if you do read the newspaper you are misinformed." --Mark Twain

Omelet wrote:

> In article >,
> ChattyCathy > wrote:
>
>> Omelet wrote:
>>
>> > In article >,
>> > Dave Smith > wrote:
>> >>
>> >> Some people already think that cilantro tastes like soap :-)
>> >
>> > Which could re-start some very old threads. <g>
>> > It's a genetic thing...
>> >
>> > I can't stand cilantro for that very reason!
>>
>> I'll take your share of cilantro and you can have my share of
>> cabbage ;-)
>
> Deal! <g>
>
> Ever had stuffed cabbage leaves?
>
> http://i38.tinypic.com/vzdatl.jpg
> http://i38.tinypic.com/qqa1km.jpg
>
> Granted, regular steamed tends to be boring... but this is stuffed
> Napa which is milder and does not stink when you are steaming it. <g>

It does look pretty good, hafta admit. As do Steve's cabbage rolls...

I think I might ask Dad to make some (he loves cabbage) and has talked
about making some 'stuffed cabbage leaves' for a while. Heck, I ate a
few mouthfuls of his 'special' cabbage and didn't die - altho' I can't
say I enjoyed it.

Worst case scenario: I can leave the cabbage and eat the stuffing...
--
Cheers
Chatty (martyr) Cathy

Google is my Friend (GIMF)

In article >,
ChattyCathy > wrote:

> >
> > Ever had stuffed cabbage leaves?
> >
> > http://i38.tinypic.com/vzdatl.jpg
> > http://i38.tinypic.com/qqa1km.jpg
> >
> > Granted, regular steamed tends to be boring... but this is stuffed
> > Napa which is milder and does not stink when you are steaming it. <g>
>
> It does look pretty good, hafta admit. As do Steve's cabbage rolls...
>
> I think I might ask Dad to make some (he loves cabbage) and has talked
> about making some 'stuffed cabbage leaves' for a while. Heck, I ate a
> few mouthfuls of his 'special' cabbage and didn't die - altho' I can't
> say I enjoyed it.
>
> Worst case scenario: I can leave the cabbage and eat the stuffing...
> --
> Cheers
> Chatty (martyr) Cathy
>
> Google is my Friend (GIMF)

<lol> Too darned true! Like me and stuffed bell peppers. I just cannot
abide those things and pick the bits of them out whenever I find them!
--
Peace! Om

"If you don't read the newspaper you are uninformed; if you do read the newspaper you are misinformed." --Mark Twain

ChattyCathy wrote on Sat, 13 Sep 2008 19:17:06 +0200:

>> I should mention that I don't freeze cilantro. It's not worth
>> the trouble since it keeps for a week at normal refrigerator
>> temperature and I can buy a fair sized bunch for 50 or 60
>> cents (US). What I wish I could do is reliably find it with
>> roots, which add to several Vietnamese and Thai recipes.
>>
> We can get coriander (cilantro) with roots and all here at
> several veggie places I shop at. Wish I could send you some
> ;-) --

Thanks for the offer! Once in a while I come across cilantro with roots
but even those little ethnic stores cannot be guaranteed to have it.


Here's a recipe for an excellent way to cook chicken.

Gai Yang: pepper/ coriander root marinated chicken breast. (I know it
says "coriander" :-)



2 tsp black pepper corns

5 or 6 large garlic cloves

3 tab cilantro roots

Pinch salt

1 tsp Thai fish sauce



Blend and rub onto four portions of chicken breast, marinade for at
least an hour


By the way, others many have missed that cilantro keeps better dry
rather than sprayed with water as in the stores.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

Sheldon wrote:
>
> Why don't yoose all grow your own... cilantro and parsley are about
> the easiest plants to grow... 1 sq ft of ground is more than enough to
> grow all a big family can possibly use. You can grow it in pots too
> but it does much better in the ground.

I wish. We grow mint, basil, parsley (both curly and flat leaf) outside
in the garden without any problems, in fact they grow like weeds -
however never had much success with cilantro outdoors, so I tried
growing it indoors in a pot - still no luck. I suspect it's our climate
(too hot and dry maybe?) Any suggestions?
--
Cheers
Chatty Cathy

Google is my Friend (GIMF)

ChattyCathy wrote:

> I wish. We grow mint, basil, parsley (both curly and flat leaf) outside
> in the garden without any problems, in fact they grow like weeds -
> however never had much success with cilantro outdoors, so I tried
> growing it indoors in a pot - still no luck. I suspect it's our climate
> (too hot and dry maybe?) Any suggestions?


I have no problem getting cilantro to grow, but I don't get those nice
broad leaves live the the stuff I see in the store. Mine has scrawny
little leaves and quickly flowers. I have tried cutting it back to get
rid of the flowers and to develop more leaves. It also tends to grow
wild in my herb garden now.

I had to go out and buy cilantro for my Apricot Cilantro Chutney last
week. It is frustrating to buy a whole bunch of it and use only about
1/4 of it for a recipe and then have all the rest go bad before I can
use it up.

Dave Smith wrote:
>
> I had to go out and buy cilantro for my Apricot Cilantro Chutney last
> week. It is frustrating to buy a whole bunch of it and use only about
> 1/4 of it for a recipe and then have all the rest go bad before I can
> use it up.

The produce store I shop at keeps the cut ends in water.
I presume they wouldn't bother if it didn't help keep
it fresh.

"Mark Thorson" > wrote in message
...
> Dave Smith wrote:
>>
>> I had to go out and buy cilantro for my Apricot Cilantro Chutney last
>> week. It is frustrating to buy a whole bunch of it and use only about
>> 1/4 of it for a recipe and then have all the rest go bad before I can
>> use it up.
> The produce store I shop at keeps the cut ends in water.
> I presume they wouldn't bother if it didn't help keep
> it fresh.

we find putting it in a plastic bag with olive oil and then freezing it ,
and it remains quite good for future use to cook with.

Dave Smith > fnord news:48cc1471$0$7383
:

> ChattyCathy wrote:
>
>> I wish. We grow mint, basil, parsley (both curly and flat leaf)
outside
>> in the garden without any problems, in fact they grow like weeds -
>> however never had much success with cilantro outdoors, so I tried
>> growing it indoors in a pot - still no luck. I suspect it's our
climate
>> (too hot and dry maybe?) Any suggestions?
>
>
> I have no problem getting cilantro to grow, but I don't get those nice
> broad leaves live the the stuff I see in the store. Mine has scrawny
> little leaves and quickly flowers. I have tried cutting it back to
get
> rid of the flowers and to develop more leaves. It also tends to grow
> wild in my herb garden now.
>
> I had to go out and buy cilantro for my Apricot Cilantro Chutney last
> week. It is frustrating to buy a whole bunch of it and use only about
> 1/4 of it for a recipe and then have all the rest go bad before I can
> use it up.
>

I've made a pesto-type thing out of it with garlic and oil. It freezes
well.

--
Saerah

"Welcome to Usenet, Biatch! Adapt or haul ass!"
- some hillbilly from FL

"john d hamilton" wrote:
>
> we find putting it in a plastic bag with olive oil and then freezing it

We... um, can't you put things in a plastic bag all by yurself... oh,
your mommy helps you.

> and it remains quite good for future use to cook with.

To cook with... to cook with what?

"Sheldon" > wrote in message
...
> "john d hamilton" wrote:
>>
>> we find putting it in a plastic bag with olive oil and then freezing it
>
> We... um, can't you put things in a plastic bag all by yurself... oh,
> your mommy helps you.
>
>> and it remains quite good for future use to cook with.
>
> To cook with... to cook with what?

Sheldon what a wag

john d hamilton wrote:
>
> Does washing fresh corriander before putting into the fridge remove some of
> the flavour?
>
> it saves getting all that sand in the fridge.. some say it does some say it
> doesn't lose flavour.

It won't lose any flavour but washing will damage the leaves, so it
won't keep very long. Don't wash it until ready to use. Trim the bottoms
of the stems and keep it in a mug of water or loosely wrapped in
clingfilm.

Dave Smith wrote:

> I had to go out and buy cilantro for my Apricot Cilantro Chutney last
> week. It is frustrating to buy a whole bunch of it and use only about
> 1/4 of it for a recipe and then have all the rest go bad before I can
> use it up.
>

I freeze cilantro and broad-leaf parsley in quart zip-log bags. When I
need some, I snip it off with a kitchen shear onto some white paper
toweling and let it defrost (it only takes a minute). It's a little
wetter than fresh, but tastes pretty good in cooked dishes.

It doesn't work for the cilantro in fresh dishes like pico de gallo, but
it keeps it from getting wasted.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

ChattyCathy wrote:
> Sheldon wrote:
>
> > Why don't yoose all grow your own... cilantro and parsley are about
> > the easiest plants to grow... 1 sq ft of ground is more than enough to
> > grow all a big family can possibly use. �You can grow it in pots too
> > but it does much better in the ground. �
>
> I wish. We grow mint, basil, parsley (both curly and flat leaf) outside
> in the garden without any problems, in fact they grow like weeds -
> however never had much success with cilantro outdoors, so I tried
> growing it indoors in a pot - still no luck. I suspect it's our climate
> (too hot and dry maybe?) Any suggestions?

You need to find a partially shaded spot, with rich soil and keep it
moist but not wet.

http://www.gardeningknowhow.com/herb...g-cilantro.htm

http://www.howtodothings.com/home-an...-cilantro.html

Sheldon wrote:

> ChattyCathy wrote:
>> Sheldon wrote:
>>
>> > Why don't yoose all grow your own... cilantro and parsley are about
>> > the easiest plants to grow... 1 sq ft of ground is more than enough
>> > to grow all a big family can possibly use. �You can grow it in pots
>> > too but it does much better in the ground. �
>>
>> I wish. We grow mint, basil, parsley (both curly and flat leaf)
>> outside in the garden without any problems, in fact they grow like
>> weeds - however never had much success with cilantro outdoors, so I
>> tried growing it indoors in a pot - still no luck. I suspect it's our
>> climate (too hot and dry maybe?) Any suggestions?
>
> You need to find a partially shaded spot, with rich soil and keep it
> moist but not wet.
>
> http://www.gardeningknowhow.com/herb...g-cilantro.htm
>
>
http://www.howtodothings.com/home-an...-cilantro.html

Thanks. I'll give it another shot.
--
Cheers
Chatty Cathy

Google is my Friend (GIMF)

"Arri London" > wrote in message
...
>
>
> john d hamilton wrote:
>>
>> Does washing fresh corriander before putting into the fridge remove some
>> of
>> the flavour?
>>
>> it saves getting all that sand in the fridge.. some say it does some say
>> it
>> doesn't lose flavour.
>
> It won't lose any flavour but washing will damage the leaves, so it
> won't keep very long. Don't wash it until ready to use. Trim the bottoms
> of the stems and keep it in a mug of water or loosely wrapped in
> clingfilm.

many thanks to all. with regard to this post, i'm really curious as to how
the leaves would be damaged. after all most plants can cope with the rain;
and when washing, all i'm doing is giving it a dose of water?

On Sat, 13 Sep 2008 12:30:36 -0700, Mark Thorson wrote:

> Dave Smith wrote:
>>
>> I had to go out and buy cilantro for my Apricot Cilantro Chutney last
>> week. It is frustrating to buy a whole bunch of it and use only about
>> 1/4 of it for a recipe and then have all the rest go bad before I can
>> use it up.
>
> The produce store I shop at keeps the cut ends in water.
> I presume they wouldn't bother if it didn't help keep
> it fresh.

i've seen keeping the roots in water for both cilantro and parsley
recommended in many places.

your pal,
blake

On Sun, 14 Sep 2008 01:04:10 +0100, john d hamilton wrote:

> "Sheldon" > wrote in message
> ...
>> "john d hamilton" wrote:
>>>
>>> we find putting it in a plastic bag with olive oil and then freezing it
>>
>> We... um, can't you put things in a plastic bag all by yurself... oh,
>> your mommy helps you.
>>
>>> and it remains quite good for future use to cook with.
>>
>> To cook with... to cook with what?
>
> Sheldon what a wag

no, sheldon is the thing the wag is attached to.

your pal,
blake

On Sun, 14 Sep 2008 09:37:20 +0100, "john d hamilton"
> wrote:

>
>"Arri London" > wrote in message
...
>>
>>
>> john d hamilton wrote:
>>>
>>> Does washing fresh corriander before putting into the fridge remove some
>>> of
>>> the flavour?
>>>
>>> it saves getting all that sand in the fridge.. some say it does some say
>>> it
>>> doesn't lose flavour.
>>
>> It won't lose any flavour but washing will damage the leaves, so it
>> won't keep very long. Don't wash it until ready to use. Trim the bottoms
>> of the stems and keep it in a mug of water or loosely wrapped in
>> clingfilm.
>
>many thanks to all. with regard to this post, i'm really curious as to how
>the leaves would be damaged. after all most plants can cope with the rain;
>and when washing, all i'm doing is giving it a dose of water?
>

Swish it around in still water, like you would fresh spinach or leaf
lettuce. A blast of water straight from the faucet is a lot stronger
than gentle rain and doesn't do a very good job of cleaning either.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

blake murphy wrote:

> On Sat, 13 Sep 2008 12:30:36 -0700, Mark Thorson wrote:
>
>> Dave Smith wrote:
>> The produce store I shop at keeps the cut ends in water.
>> I presume they wouldn't bother if it didn't help keep
>> it fresh.
>
> i've seen keeping the roots in water for both cilantro and parsley
> recommended in many places.

It works for me. If I buy bunches of cilantro with roots and all, I do
the same thing. Keeps in the fridge for over a week. Don't have to
worry about parsley, that grows fine in the garden.
--
Cheers
Chatty Cathy

Google is my Friend (GIMF)

On Sun, 14 Sep 2008 16:15:16 GMT, blake murphy
> wrote:

>On Sat, 13 Sep 2008 12:30:36 -0700, Mark Thorson wrote:
>
>> Dave Smith wrote:
>>>
>>> I had to go out and buy cilantro for my Apricot Cilantro Chutney last
>>> week. It is frustrating to buy a whole bunch of it and use only about
>>> 1/4 of it for a recipe and then have all the rest go bad before I can
>>> use it up.
>>
>> The produce store I shop at keeps the cut ends in water.
>> I presume they wouldn't bother if it didn't help keep
>> it fresh.
>
>i've seen keeping the roots in water for both cilantro and parsley
>recommended in many places.
>
Good luck finding either one with roots at a grocery store.



--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

john d hamilton wrote:
>
> "Arri London" > wrote in message
> ...
> >
> >
> > john d hamilton wrote:
> >>
> >> Does washing fresh corriander before putting into the fridge remove some
> >> of
> >> the flavour?
> >>
> >> it saves getting all that sand in the fridge.. some say it does some say
> >> it
> >> doesn't lose flavour.
> >
> > It won't lose any flavour but washing will damage the leaves, so it
> > won't keep very long. Don't wash it until ready to use. Trim the bottoms
> > of the stems and keep it in a mug of water or loosely wrapped in
> > clingfilm.
>
> many thanks to all. with regard to this post, i'm really curious as to how
> the leaves would be damaged. after all most plants can cope with the rain;
> and when washing, all i'm doing is giving it a dose of water?

Tender leaves can break in the rain, but new ones grow back. Your cut-up
coriander won't regenerate

blake murphy > wrote:

> On Sun, 14 Sep 2008 01:04:10 +0100, john d hamilton wrote:
>
>> "Sheldon" > wrote in message
>> ...
>>> "john d hamilton" wrote:
>>>>
>>>> we find putting it in a plastic bag with olive oil and then freezing it
>>>
>>> We... um, can't you put things in a plastic bag all by yurself... oh,
>>> your mommy helps you.
>>>
>>>> and it remains quite good for future use to cook with.
>>>
>>> To cook with... to cook with what?
>>
>> Sheldon what a wag
>
> no, sheldon is the thing the wag is attached to.

Or more precisely, he's what's right under the wag.

-sw

On Sun, 14 Sep 2008 18:55:48 -0500, Sqwertz wrote:

> blake murphy > wrote:
>
>> On Sun, 14 Sep 2008 01:04:10 +0100, john d hamilton wrote:
>>
>>> "Sheldon" > wrote in message
>>> ...
>>>> "john d hamilton" wrote:
>>>>>
>>>>> we find putting it in a plastic bag with olive oil and then freezing it
>>>>
>>>> We... um, can't you put things in a plastic bag all by yurself... oh,
>>>> your mommy helps you.
>>>>
>>>>> and it remains quite good for future use to cook with.
>>>>
>>>> To cook with... to cook with what?
>>>
>>> Sheldon what a wag
>>
>> no, sheldon is the thing the wag is attached to.
>
> Or more precisely, he's what's right under the wag.
>
> -sw

<snort>

your pal,
blake

On Sun, 14 Sep 2008 11:04:39 -0700, sf wrote:

> On Sun, 14 Sep 2008 16:15:16 GMT, blake murphy
> > wrote:
>
>>On Sat, 13 Sep 2008 12:30:36 -0700, Mark Thorson wrote:
>>
>>> Dave Smith wrote:
>>>>
>>>> I had to go out and buy cilantro for my Apricot Cilantro Chutney last
>>>> week. It is frustrating to buy a whole bunch of it and use only about
>>>> 1/4 of it for a recipe and then have all the rest go bad before I can
>>>> use it up.
>>>
>>> The produce store I shop at keeps the cut ends in water.
>>> I presume they wouldn't bother if it didn't help keep
>>> it fresh.
>>
>>i've seen keeping the roots in water for both cilantro and parsley
>>recommended in many places.
>>
> Good luck finding either one with roots at a grocery store.

maybe i should have said 'stems.'

your pal,
blake

On Mon, 15 Sep 2008 17:08:13 GMT, blake murphy
> wrote:

>On Sun, 14 Sep 2008 11:04:39 -0700, sf wrote:
>
>> On Sun, 14 Sep 2008 16:15:16 GMT, blake murphy
>> > wrote:
>>
>>>On Sat, 13 Sep 2008 12:30:36 -0700, Mark Thorson wrote:
>>>
>>>> Dave Smith wrote:
>>>>>
>>>>> I had to go out and buy cilantro for my Apricot Cilantro Chutney last
>>>>> week. It is frustrating to buy a whole bunch of it and use only about
>>>>> 1/4 of it for a recipe and then have all the rest go bad before I can
>>>>> use it up.
>>>>
>>>> The produce store I shop at keeps the cut ends in water.
>>>> I presume they wouldn't bother if it didn't help keep
>>>> it fresh.
>>>
>>>i've seen keeping the roots in water for both cilantro and parsley
>>>recommended in many places.
>>>
>> Good luck finding either one with roots at a grocery store.
>
>maybe i should have said 'stems.'
>
Oh, ok.... that makes a lot more sense. Thanks for clarifying!


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

On Sep 13, 4:54 am, "john d hamilton" > wrote:
> Does washing fresh corriander before putting into the fridge remove some of
> the flavour?
>
> it saves getting all that sand in the fridge.. some say it does some say it
> doesn't lose flavour.

If it removes any flavor, still left plenty of flavor.

On Sep 13, 6:52 am, wrote:
> On Sat, 13 Sep 2008 08:10:06 -0500, Sqwertz >
> wrote:
>
> >john d hamilton > wrote:
>
> >> Does washing fresh corriander before putting into the fridge remove some of
> >> the flavour?
>
> >Heck no. You have to rinse it several times.
>
> >-sw
>
> If for no other reason than to get any residual grit/dirt in which it
> has been grown off it.
>
> Once washed, I put it in a clean teacloth loosely bunched up and swing
> it around a bit to get rid of the water before freezing. I guess that
> a salad spinner might work too. Must try that sometime.
>
> Regards
> JonH

Freezing? I would never freeze cilantro.

On Sep 13, 5:19 pm, Arri London > wrote:
> john d hamilton wrote:
>
> > Does washing fresh corriander before putting into the fridge remove some of
> > the flavour?
>
> > it saves getting all that sand in the fridge.. some say it does some say it
> > doesn't lose flavour.
>
> It won't lose any flavour but washing will damage the leaves, so it
> won't keep very long.
I bought some last Saturday, spread them on paper towel , wrap w/
paper towel all around and put in a storage bad and keep in the
fridge. On Sunday, I took some out, wash them, let them dry completely
in a drainer and without trimming/cutting the stem, keep them in a
container so that I can just a little at a time to put in the Thai
soup eat. No leaves was damaged so far.

> Don't wash it until ready to use. Trim the bottoms
> of the stems and keep it in a mug of water or loosely wrapped in
> clingfilm.