Comments on: How To Use Up Cilantro

By: Jim Long

Jim Long — Thu, 02 Feb 2012 20:57:34 +0000

I’m growing cilantro in a pot this winter in New England. By day I let the cilantro catch sun rays atop the garage roof then take it inside during the cold nights. The leaves are doing great. And now I’m going to try that great sounding recipe for lime rice – thank you.

By: Lynda Swink

Lynda Swink — Sat, 23 Oct 2010 15:37:40 +0000

The salad you made above with the ranch dressing is actually served in restaurants in California. I used to make it at home too. The secret ingredient? A bit of chunky tomato salsa mixed into the ranch dressing! It is also served with strips or chunks of grilled chicken and some strips of corn tortilla chips. But I’ve been known to forgo the extras (strips and chicken).

But at the very least try adding the salsa. It really adds a spark to the flavor!

By: Michelle

Michelle — Thu, 05 Aug 2010 19:56:55 +0000

Add a good amount of cilantro to Uncle Ben’s chicken rice or Rice-a-Roni chicken rice. Makes it taste AWESOME!

By: Lisa

Lisa — Mon, 15 Feb 2010 11:10:48 +0000

One of our favorite cold side dishes uses a lot of cilantro

1 can black beans, drained and rinsed
equal amount frozen corn kernals, rinsed to thaw
1/2 onion, chopped
1 jalapeno, minced (remove the seeds and ribs if you have wimpy taste buds!)
1/2 bunch of cilantro, chopped

for the dressing
juice of 2 limes
2 T peanut oil
1 clove of garlic, crushed
salt

Toss it all together and refrigerate for an hour prior to serving.

By: Katy Rox

Katy Rox — Sat, 13 Feb 2010 08:54:05 +0000

Instead of treating it like a bouquet exactly I find it (and many, many other vegetables & herbs) lasts MUCH longer by simply wrapping the root end in a double layer of paper towels. Then get the paper towel wet. Wrap the whole thing loosely in plastic wrap (so you don’t bruise the leaves). It’s amazing how long it lasts.
Also … In Canada they sell cilantro with the root attached. This helps it to last much longer naturally. I wish American retailers would ask their wholesalers to do that. I ask the shopkeepers as often as I can … if every customer did this, eventually I think they would get the message.

By: Forest

Forest — Sat, 13 Feb 2010 08:32:33 +0000

If your cillantro (or any herbs) are starting to go old and you see no use for them then simply dry them.

Put it on a chopping board, chop it fine and then spread it thin over a baking tray. Then put it on the top of the oven while you cook something in the over or anywhere warm. The warmth will help dry it very quickly and then you can put it in a bag or a jar and add it to stew, curries, chillis or whatever.

By: Sarah

Sarah — Fri, 12 Feb 2010 18:56:47 +0000

I have been struggling with this exact issue. Finally, a friend suggested a solution that works well for me. Chop and drizzle with a small amount of olive oil – just enough to be damp, but not soggy – and freeze. Break off the amount needed and use as if it were fresh.

By: LizandBoys

LizandBoys — Fri, 12 Feb 2010 17:51:22 +0000

I mix some w/jarred salsa and it really jazzes it up – I HATE that it goes bad so quickly but it really adds that special UMPH to a recipe

By: Sarah

Sarah — Fri, 12 Feb 2010 17:47:06 +0000

Hmmm…I’d never thought of putting the cilantro in water. I’ll be giving that a try next time!

By: Ana

Ana — Fri, 12 Feb 2010 16:02:29 +0000

FREEZE IT!
Chop up cilantro in a food processor, mix in a small amount of water, then freeze into cubes in using small ice cube tray! Perfect for salsas!