How to Clean and Store Fresh Cilantro
Submerge the cilantro in a large bowl of cold water, swish it vigorously to dislodge grit, and lift the greens out while leaving the sediment at the bottom. Repeat this until the water stays clear, then dry the leaves thoroughly before storing them upright in a jar of water to maintain their snap.
Water is the enemy of shelf life
Excess moisture on the leaves causes rot within days; ensure the cilantro is bone-dry before it touches the refrigerator.
- Large mixing bowl
- Salad spinner
- Paper towels
- Mason jar or tall glass
What goes in.
- 1 bunchfresh cilantro
Settling the grit
By swirling the greens in a deep bowl, you allow the heavy soil and debris to sink to the bottom while the clean leaves float on top.
The method.
Trim the stems
Keep the rubber band on the bunch and slice off the bottom inch of the woody stalks.
The primary wash
Fill a large bowl with cold water. Submerge the cilantro, leaves down, and swirl it forcefully for 30 seconds.
Lift and inspect
Remove the cilantro with your hands and check the water. If you see dirt at the bottom, dump the water, rinse the bowl, and repeat.
Spin dry
Place the washed cilantro into a salad spinner. Spin until no water droplets fly off the leaves.
Store for longevity
Fill a jar with an inch of cold water. Place the stems in the water like a bouquet. Cover the leaves loosely with a plastic bag and store in the fridge.
When it doesn't go to plan.
If you lack a salad spinner, wrap the washed cilantro in a thin, lint-free kitchen towel and roll it gently to absorb moisture.
Change the water in the jar every two days to keep the stems crisp.
The stems are just as flavorful as the leaves; do not discard them unless they are thick and woody.
The ones that keep coming up.
Can I wash the cilantro right before I use it?
Yes, but washing it immediately after buying it prevents the soil from spreading to the leaves and keeps the plant vibrant for up to two weeks.