How to preserve coriander

Cut off the roots of the bought parsley, keep the leaves dry, and then place part of the stem in a jar filled with water. Then cover the jar with a clean plastic bag, wrap all the parsley and the mouth of the jar, and fasten the mouth of the bottle with a rubber band. Finally, put the jar and parsley in the refrigerator. Usually this method can keep the parsley for about two weeks.

In addition, there are the following ways to preserve parsley:

1. Store fresh parsley in the freezer

(1) wash and dry the parsley (make sure the parsley is completely dry), then put the whole parsley (which can be trimmed and put in) into the freezer together.

(2) spread the parsley on the baking pan. Spread the parsley leaves on the baking pan to make sure there is no overlap and contact between the leaves. After freezing for 30 minutes, put the frozen parsley into a plastic frozen bag, which can be stored for several months. When needed, remove the parsley from the freezer and thaw at room temperature.

two。 Store in an ice compartment.

(1) rinse fresh cilantro with clean water and control excess moisture (keep parsley dry). Then cut it into small pieces, put it in an ice box prepared beforehand, and pour in cold water so that the parsley is completely covered with water.

(2) it takes about several hours to put parsley and water in the freezer to freeze into ice. Parsley can be stored in an ice box for about a few months, and usually a month longer than parsley that is not frozen in water. Remove the ice from the freezer and thaw when needed. Dry the vegetable leaves or wipe them with paper. You can also put the ice cubes of frozen parsley directly into the soup or seasoning sauce.

3. Air-dried preservation

(1) fasten several coriander into a bundle and secure it with string in the right place.

(2) the parsley will be hung up and placed in a warm and ventilated place to air-dry. The process of air drying should be protected from direct sunlight.

(3) keep parsley in a cool and dry place after air-drying. Air-dried parsley can be preserved for at least half a year.

Coriander is preserved for a short time under natural conditions. If the temperature is too high, it is easy to have yellow leaves and wilt, so don't buy too much each time, and eat it as soon as you buy it back.