Well, I had no idea that would cause such a tiz !! But I most
certianly have learned a few things- thank you all.

I recently bought a bunch of cilantro, because I really like it in
salsa. So I used the little bit that I wanted ... and then what to do
with the rest. I washed it pretty well and put it in the freezer,
because I just didn't know what else to do.

Has anyone tried this ? I wonder if it will lose its flavour.

How about boiling the cilantro in a tiny bit of water and freezing
the liquid ?

Or am I the only one nutty enough to battle the inevitability of fresh
being the only real answer ?

-Kristina

Weiler wrote:
> Well, I had no idea that would cause such a tiz !! But I most
> certianly have learned a few things- thank you all.
>
> I recently bought a bunch of cilantro, because I really like it in
> salsa. So I used the little bit that I wanted ... and then what to do
> with the rest. I washed it pretty well and put it in the freezer,
> because I just didn't know what else to do.
>
> Has anyone tried this ? I wonder if it will lose its flavour.
>
> How about boiling the cilantro in a tiny bit of water and freezing
> the liquid ?
>
> Or am I the only one nutty enough to battle the inevitability of fresh
> being the only real answer ?
>
> -Kristina
The REAL answer is to grow your own.
)

Weiler wrote:
> Well, I had no idea that would cause such a tiz !! But I most
> certianly have learned a few things- thank you all.
>
> I recently bought a bunch of cilantro, because I really like it in
> salsa. So I used the little bit that I wanted ... and then what to do
> with the rest. I washed it pretty well and put it in the freezer,
> because I just didn't know what else to do.
>
Herbs freeze very well, cilantro included. Never fear!

Jill

Weiler wrote:

> Has anyone tried this ? I wonder if it will lose its flavour.
>
> How about boiling the cilantro in a tiny bit of water and freezing
> the liquid ?


I've tried it. As far as I'm concerned, it loses all its flavor, so
much so that it's not worth bothering with. Mind you, freezing is great
for every other herb. It works wonders with basil, tarragon, parsley
and thyme, just not cilantro. Boiling doesn't help. You might try
pouring vodka or vinegar on top of the chopped cilantro, but again,
while it helps with the other herbs, nothing captures the flavor of
fresh cilantro. Still, I don't mean to discourage you. Keep
experimenting and when you find the ticket to preserving the flavor of
fresh cilantro, post again. I'd love to know. Seriously.

--Lia

"Weiler" > wrote in message
om...
>
> Well, I had no idea that would cause such a tiz !! But I most
> certianly have learned a few things- thank you all.
>
> I recently bought a bunch of cilantro, because I really like it in
> salsa. So I used the little bit that I wanted ... and then what to do
> with the rest. I washed it pretty well and put it in the freezer,
> because I just didn't know what else to do.
>
> Has anyone tried this ? I wonder if it will lose its flavour.
>
> How about boiling the cilantro in a tiny bit of water and freezing

I use cilantro and culantro frequently. When I need to store it, I blend it
in water and freeze it in cubes.It retains the flavor, odor and color. I use
it to make sofritos or in other sauces, eggs, etc.

"Julia Altshuler" > wrote in message
news:VYgOb.87133$8H.129615@attbi_s03...
> Weiler wrote:
>
> > Has anyone tried this ? I wonder if it will lose its flavour.
> >
> > How about boiling the cilantro in a tiny bit of water and freezing
> > the liquid ?
>
>
> I've tried it. As far as I'm concerned, it loses all its flavor, so
> much so that it's not worth bothering with. Mind you, freezing is great
> for every other herb. It works wonders with basil, tarragon, parsley
> and thyme, just not cilantro. Boiling doesn't help. You might try
> pouring vodka or vinegar on top of the chopped cilantro, but again,
> while it helps with the other herbs, nothing captures the flavor of
> fresh cilantro. Still, I don't mean to discourage you. Keep
> experimenting and when you find the ticket to preserving the flavor of
> fresh cilantro, post again. I'd love to know. Seriously.

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.
Nina

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!

"Julia Altshuler" > wrote in message
news:VYgOb.87133$8H.129615@attbi_s03...
.. Mind you, freezing is great
> for every other herb. It works wonders with basil, tarragon, parsley
> and thyme, just not cilantro. Boiling doesn't help. You might try
> pouring vodka or vinegar on top of the chopped cilantro, but again,
> while it helps with the other herbs, nothing captures the flavor of
> fresh cilantro.

Lia,

Would you mind elaborating on the freezing of fresh parsley? I just bought
a bunch tonight for some sauce I'm making tomorrow, but will only need a
teaspoon. I'm not making anything else this week that require parsley, so
I'd like to freeze the rest of it.

Thanks

DRB wrote:

> Would you mind elaborating on the freezing of fresh parsley? I just bought
> a bunch tonight for some sauce I'm making tomorrow, but will only need a
> teaspoon. I'm not making anything else this week that require parsley, so
> I'd like to freeze the rest of it.


I recommend the vinegar and the freezer. Give the clean herb leaves a
spin in
the blender as you say with a little vinegar to help the blades work.
Freeze in
an ice cube tray. When frozen, remove to a plastic bag. I've been doing it
like this for years and love the results. You can also use wine. Every
recipe
out there will be improved by a vinegar-herb cube or a wine-herb cube.
Toss a
vinegar cube into salad dressings. Toss a wine cube in marinara sauce.
Toss a
wine cube in sauteed mushrooms. Toss a vinegar cube in curries. In
each case,
put the cube into the dish just as it is finished cooking and heat only
enough
to thaw and heat. Don't boil the herbs or they lose flavor.

The cube method has worked for me with basil, tarragon, dill, parsley. I've
never been able to capture the flavor of fresh cilantro. My sage and
oregano
have such tough leaves that the flavor works, but the texture is all
wrong. I'm
still working on a method for them. I might end up pureeing and then
straining
through cheese cloth though that seems like a lot of work.

--Lia

>JuliaR Altshuler fabricated:
>
>DRB wrote:
>
>> Would you mind elaborating on the freezing of fresh parsley? I just bought
>> a bunch tonight for some sauce I'm making tomorrow, but will only need a
>> teaspoon. I'm not making anything else this week that require parsley, so
>> I'd like to freeze the rest of it.
>
>I recommend the vinegar and the freezer. Give the clean herb leaves a
>spin in
>the blender as you say with a little vinegar to help the blades work.
>Freeze in
>an ice cube tray. When frozen, remove to a plastic bag. I've been doing it
>like this for years and love the results. You can also use wine. Every
>recipe
>out there will be improved by a vinegar-herb cube or a wine-herb cube.
>Toss a
>vinegar cube into salad dressings. Toss a wine cube in marinara sauce.
> Toss a
>wine cube in sauteed mushrooms. Toss a vinegar cube in curries. In
>each case,
>put the cube into the dish just as it is finished cooking and heat only
>enough
>to thaw and heat. Don't boil the herbs or they lose flavor.
>
>The cube method has worked for me with basil, tarragon, dill, parsley. I've
>never been able to capture the flavor of fresh cilantro. My sage and
>oregano
>have such tough leaves that the flavor works, but the texture is all
>wrong. I'm
>still working on a method for them. I might end up pureeing and then
>straining
>through cheese cloth though that seems like a lot of work.
>
>--LiaR

Were you believeable (NOT) your freezer would be a garbage dump... frozen
wine...what a lot of hooey!

Freezing parsley is easy (requires no carnival act). Pick over and discard all
bruised/damaged parts. Rinse parsley with cold water and blot. Pinch leaves
from stems. Place leaves on paper towel and fold over. Roll stems in a paper
towel. Bag each separately in a zip-loc. Use stems for flavoring
stocks/soups/stews. Use frozen leaves same as fresh.

Shove ice cubes up your LiaR crotch!

Ahahahahahahahahahaha. . . .


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

"Julia Altshuler" > wrote in message
news:uFwOb.94210$na.50721@attbi_s04...
> DRB wrote:
>
> > Would you mind elaborating on the freezing of fresh parsley? I just
bought
> > a bunch tonight for some sauce I'm making tomorrow, but will only need a
> > teaspoon. I'm not making anything else this week that require parsley,
so
> > I'd like to freeze the rest of it.
>
>
> I recommend the vinegar and the freezer. <snip method>

Thanks!