mmmm - I keep mine in a glass of water on the counter (changing water every day and trimming a bit off the stem every day) or in a plastic bag, which I keep open, with a wet/moist paper towel at the bottom. I feel though it would freeze the same as basil. I wonder if you froze some with some of the ingredients to salsa, i.e., spring or white onion. When needed just let it come to room temp.
Good question! I never knew pesto could be thawed to taste like it had JUST been made until I did it. Yes, one time I nuked it on defrost and it separated and had to be used for a cooked dish.
I'm really curious what others have to say. Cilantro is, in my opinion, not worth growing as the growing season of one plant is so very short. A plant can go to seed in just a couple weeks. You either have to stagger your plants or give up and buy. Oh, and I have nothing but shade. I grow moss quite well though!