This afternoon I was shopping at a small Middle Eastern market near my house. After I gathered the things on my list I wandered over to the produce section to see what was there. The only thing that caught my eye today was the cilantro. This store always have the best price on the herb; the bunches are cheaper and twice as large as the ones at the grocery store down the block. Even though I didn't have a specific use for it, two bunches jumped into my shopping bag...a whole dollar's worth!
Like most herbs, cilantro's really best when it's fresh. I used to have a problem with fresh herbs going bad before someone told me they'd last much longer if I'd treat them like cut flowers. It sounded crazy, but I tried it and it really works!
It's easy to do. The first step is to snip off the bottom of the stems. (I throw them in my freezer stock bag.) Next, fill a glass with a couple of inches of water and place the stem ends of the herbs into the water in the jar. Cover them loosely with a plastic bag and store in the refrigerator. Change the water after every couple of days or if the water starts to discolor.
Using this method, I've had fresh herbs last for more than a week. That's plenty of time to make a Mexican dinner. Or Indian. Or maybe Vietnamese. I wonder if I'll be making another trip to an ethnic grocery store?