How-To: Freeze Herbs (Cilantro)

If you're like me, sometimes you'll have more herbs than you know what to do with. And then sometimes, you'll be wishing you had that herb that you don't have.

The Everdale CSA offers free herbs as they are available. Never one to turn away from a good deal, I gathered up a large leafy bouquet of cilantro. Fine and dandy for summer and autumn, but how to keep cilantro-happy in the barren months of winter?

Freeze 'em! After a quick web search, seems like there are a few ways of freezing herbs:

• Freezing whole
• Freezing in water
  
• Freezing in oil

To solve this, I conducted a very un-scientific study to determine which of the 3 preserves cilantro the best, by trying all 3 methods and then later adding each one to a dish.

Result: freezing the cilantro WHOLE seemed to preserve more of the flavour than freezing in water or oil. Of course, none of the methods came close to the mellow aroma and crisp flavour of fresh cilantro.


How To Freeze Cilantro
Season: Summer to autumn

Trim the roots, and rinse very thoroughly. Pat or air dry.

If freezing whole: place cilantro in freezer bag, preferably in a single layer.

If freezing in water or oil: finely chop cilantro. Add to individual portion-sized containers (e.g. ice cube trays, pill pouches), or as a thin layer in a resealable bag (this will freeze in a 'sheet', and the amount you need can be broken off easily). Add just enough water or oil to saturate.

Freeze. Enjoy later.