Storage: Cilantro should be stored wrapped in paper towels in a zip top bag in the warmest part of your fridge (usually near the light).
For long term storage of cilantro, lightly coat the leaves with plain olive oil and freeze them. Freezing will preserve cilantro’s flavor, but make it limp and very fragile, so it should only be used in soups and salsas where texture isn’t important.
Shelf Life: Roughly three days fresh, several months frozen.
Cooking can damage cilantro’s fresh flavor, so it is often used raw in salads, ceviche, and salsas or added just before serving to hot dishes like soups, enchiladas, and stews. Some recipes cook cilantro, but use large amounts so that the resulting dish still has a lot of flavor.
Flavors cilantro pairs well with include: avocado,
fresh mint, parsley, basil, chives, seafood, chicken,
chile peppers, yogurt, shellfish, ginger, citrus fruit, shrimp, tomato, pork, rice, lamb and
lentils.
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