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Old 11-22-2008, 11:40 PM   #31
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Oh, and to get back on the topic of cilantro poetry, there's a whole page of anti-cilantro haiku over there.
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Old 11-23-2008, 07:50 AM   #32
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I LOVE cilantro.

My DH doesn't and so I have to sneak it into recipes. I make a mean taco salad that he loves and put a healthy dose of cilantro in it -- that's about the only time he actually likes it.
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Old 11-23-2008, 12:05 PM   #33
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I've mentioned this before is other cilantro threads, but here goes again. I never buy cilantro until the day I'm going to use it. For some reason, cilantro loses it's flavor and most of its scent after a couple of days in the fridge. Cilantro has a powerful flavor and aroma when fresh and can "make" a dish, especially Mexican style soups. You know it's there, no mistake about it.

I can't do without it but only if it's less than 3 days old. So if your cilantro has lost it's punch it may be beyond the freshest point. Don't buy limp cilantro either.
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Old 11-23-2008, 03:24 PM   #34
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OK. I bought a bunch of "loose" cilantro. What is the best way to keep it fresh?
And, when you purchase a fresh spice, before it goes bad (not that I would know), would it make sense to dry it and still keep it for use?

Thank you.
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Old 11-23-2008, 03:39 PM   #35
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Cilantro is the best! We put it in almost every Mexican and Asian dish we eat. We've tried to grow it so we always have it fresh but we failed the last two year. Third time's the charm, eh?
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Old 11-23-2008, 03:52 PM   #36
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I like to add a handful of cilantro when marinating shrimp in red curry paste or sambal oelek, garlic and fresh ginger. Also lots of it in pico de gallo and salsa. I think it is an herb you either love or hate.

Pacanis, I usually pick all the dead/wilted pieces out of the bunch and then put it in a glass of water with a loose fitting plastic bag over it. It is pretty fragile and doesn't keep well like Italian parsley. I haven't found any dried cilantro that tasted anything like when it is fresh.
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Old 11-23-2008, 03:53 PM   #37
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Quote:
Originally Posted by marigene View Post
I like to add a handful of cilantro when marinating shrimp in red curry paste or sambal oelek, garlic and fresh ginger. Also lots of it in pico de gallo and salsa. I think it is an herb you either love or hate.

Pacanis, I usally pick all the dead/wilted pieces out of the bunch and then put it in a glass of water with a loose fitting plastic bag over it. It is pretty fragile and doesn't keep well like Italian parsley. I haven't found any dried cilantro that tasted anything like when it is fresh.
Thanks marigene. In the fridge?
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Old 11-23-2008, 04:05 PM   #38
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Yes, in the fridge.
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Old 11-23-2008, 04:34 PM   #39
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Quote:
Originally Posted by pacanis View Post
And, when you purchase a fresh spice, before it goes bad (not that I would know), would it make sense to dry it and still keep it for use?

Thank you.
Dried cilantro is basically flavorless.
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Old 11-24-2008, 12:23 PM   #40
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Quote:
Originally Posted by marigene View Post
I like to add a handful of cilantro when marinating shrimp in red curry paste or sambal oelek, garlic and fresh ginger. Also lots of it in pico de gallo and salsa. I think it is an herb you either love or hate.

Pacanis, I usually pick all the dead/wilted pieces out of the bunch and then put it in a glass of water with a loose fitting plastic bag over it. It is pretty fragile and doesn't keep well like Italian parsley. I haven't found any dried cilantro that tasted anything like when it is fresh.
If you're buying yellowed and wilted cilantro, you're wasting good money. It has long past it's prime and has little of the punch and aroma fresh cilantro has. I throw out any cilantro that is 4 days old. When I buy it, it's very green (every leaf) very fresh and very flavorful.

Dried cilantro is NOTHING like the fresh stuff. Same with basil. Don't even go there. It will add nothing to your dish. Trust me.
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