Adding fresh coriander leaves in curries and dishes give them a unique flavour and aroma. Both vegetarian and non-vegetarian dishes taste amazing when coriander leaves are added as garnish. However, most people complain that coriander leaves lose their freshness and flavour quite easily.
Here are a few ways in which you could store them up to a month without losing freshness.
Wash the coriander leaves and cut off the roots. Soak the cleaned leaves in water mixed with vinegar for 5 minutes. Now, run them under normal water. Spread the leaves on a clean cloth to dry them.
Coriander leaves wouldn’t decay easily if they are nicely dried. The poisons and dirt on the leaves would be removed when they are soaked in water mixed with vinegar.
Store bought coriander leaves may not be fresh. So, try to separate the bad leaves from the good ones. Cut off the leaves including the stem and store them in dry container. Place a tissue paper over it before closing the lid. Keep this in the fridge. The tissue paper would absorb the moisture on the leaves.
Whenever you open the container, check for rotten leaves; remove them and close the lid again. You could store the leaves up to a month like this.
Soak the leaves in bunches along with root in water. The leaves would remain fresh for a few days. Cut off the roots and warp the leaves in tissue paper or a sheet of newspaper. Store them air tight containers in the fridge.
Wash the coriander leaves and strain them.
You could also spread them on a tissue to remove moisture. Take ¼ glass water in a container with a tight lid. Insert the coriander bunches along the root. Close the lid and store in fridge. The leaves would be fresher for up to two – three weeks.
