Can you freeze coriander
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will it ruin it ??
YT2095
Executive Chef
you can do just the same with coriander too, I do it all the time 
jkath
Hospitality Queen
They sell it at my local Trader Joe's market - it's minced and in these tiny little trays (like mini-ice cubes), so I'm sure you could do the same thing with great results.
YT2095
Executive Chef
that`s how I do mine, I grow my own Coriander, I wash it and chop it up, then ram it into an empty icecube tray and freeze them, when frozen I pop them out into a plastic bag and store in the freezer, I can take as much or as little as I want then
I think it depends on how you intend to use it. I would not use frozen chopped corrainder as a garnish to my salsas and dishes I make. The fresh corrainder has a bite and zing that would be lost if it's frozen.
If you are just using it in stews or curries it may be fine, but again nothing like fresh corriander as a garnish. Freezing it makes it soggy.
If you are just using it in stews or curries it may be fine, but again nothing like fresh corriander as a garnish. Freezing it makes it soggy.
YT2095
Executive Chef
I don`t think the intention was as a garnish
although it still works from frozen in a riata quite nicely.
although it still works from frozen in a riata quite nicely.
jennyema
Chef Extraordinaire
I guess I don't get the ice cube tray idea.
I chop up cilantro (with garlic, usually) and measure out 1T dollops which I seal in Press and Seal wrap or regular plastic wrap and freeze flat. Then I put them in a quart-size freezer bag.
I chop up cilantro (with garlic, usually) and measure out 1T dollops which I seal in Press and Seal wrap or regular plastic wrap and freeze flat. Then I put them in a quart-size freezer bag.
YT2095
Executive Chef
you wash and chop it up, then press into an empty ice cube tray, then freeze it, you then pop out the individual blocks of frozen herb and put them into a bag and return to the freezer.
then when you want some you take a cube or more out depending on what you need.
then when you want some you take a cube or more out depending on what you need.
jennyema
Chef Extraordinaire
YT2095 said:
Yes, I know that. But I still don't understand going to the trouble of the ice cube tray.
My point is that using the tray adds a whole 'nother step that IMO doesn't seem to add much value.
Freezing the herb in plastic wrap saves a step and, as they are frozen flat, takes up a lot less space in the freezer.
I used to use the ice cube tray method but dispensed with it when it seemed like more trouble than it was worth.
YT2095
Executive Chef
why spend all that time and extra plastic when the method I employ uses a single plastic bag and if very fast to do?
it`s used in Industry all the time too
it`s used in Industry all the time too
jennyema
Chef Extraordinaire
YT2095 said:why spend all that time and extra plastic when the method I employ uses a single plastic bag and if very fast to do?
it`s used in Industry all the time too
Because it takes hardly more time than the ice cube method. The herbs are wrapped tightly and not open to freezer burn in the plastic bag. You don't have to have space for extra ice cube trays or go without. You don't have to remember to go back and pop them out of the tray and into a bag. Since they are flat they take up half the space in the freezer. I freeze loads of leftover stuff, so that's important.
I know it's an industry practice but a commerical kitchen has more freezer space and uses up the product faster than I do.
YT2095
Executive Chef
LOL, it`s TNT here and I/we eat coriander probably at the same rate as a Commercial kitchen anyway, so we`ve never had a prob with it
maybe that`s it?
maybe that`s it?
jennyema
Chef Extraordinaire
We eat a lot of it too, but not nearly as much as you do, I bet. I freeze it because there is always some left over from a nice fresh bunch and I hate it when it goes bad! I grow it in my garden but when I see a very nice fresh bunch at the store in the winter (Boston folks -- think Super 88) it always jumps in my cart.
YT2095
Executive Chef
I don`t blame ya! do you ever let any of your home-grown go to seed and use those also? we do, I dry them and take some away for next years planting and the rest I cook with, gives lovely Citrus type type of smell
I`ve also Dried it too and that works, you need a paper bag and put the leaves (still in the little stems) in whole and done squash them and place in the fridge, it only works in Frost Free type fridges, after about 2 weeks they`re all crunchy dry and still smell Very Nice too
only problem is that you can`t do too many at a time, but crushed and sprinkled on a dish later the smell is like WOW!
I`ve also Dried it too and that works, you need a paper bag and put the leaves (still in the little stems) in whole and done squash them and place in the fridge, it only works in Frost Free type fridges, after about 2 weeks they`re all crunchy dry and still smell Very Nice too
only problem is that you can`t do too many at a time, but crushed and sprinkled on a dish later the smell is like WOW!
jennyema
Chef Extraordinaire
Now I am kicking myself because I had a big plant go to seed this summer and I didn't think to save the seeds! 
Grrrrr. I will try that this summer, though.
You know, I inadvertanly dried some about 3 weeks ago. It was on the counter and dried out perfectly with almost no help at all. I dry my garden basil and almost prefer the dry to fresh because of what you say:
crushed and sprinkled on a dish later the smell is like WOW!
Well, the dry cilantro smelled WOW, but tasted more than a wee bit bitter, so I tossed it. Any ideas why?
Grrrrr. I will try that this summer, though. You know, I inadvertanly dried some about 3 weeks ago. It was on the counter and dried out perfectly with almost no help at all. I dry my garden basil and almost prefer the dry to fresh because of what you say:
crushed and sprinkled on a dish later the smell is like WOW!
Well, the dry cilantro smelled WOW, but tasted more than a wee bit bitter, so I tossed it. Any ideas why?
YT2095
Executive Chef
no idea in all honesty, probably some sort of arial oxidation would be the most likely cause, whereas the Aromatics are less suceptible.
^^^ Only a Guess though ^^^
^^^ Only a Guess though ^^^
jennyema
Chef Extraordinaire
Candocook said:
Make sure you don't store any fresh herb in oil for more than a week or 2. Botulism and all.
Claire
Master Chef
I, too, skip the ice cube phase. I put fresh herbs in a baggie and freeze it flat. Then I crush it and take out what I need. No, it isn't as good as fresh, but then what is? If you're like me and live somewhere where the winters can be harsh, it is the next best thing. You can also make pesto type condiments and freeze them.
