Coriander

This method can be used with other herbs. If you have an abundance of herbs jsut chop them up and put them in a micro-waveable bowl with oil of your choice. Nuke the herbs for 3 minutes covered in cling film. Stir it (careful of the steam when you peel back the cling film). Nuke again for a minute and spoon straight into a preserving jar. it'll keep for ages until opened. Far better than bought prepared coriander. It's as good as fresh herbs in Mexican, Indian or Thai dishes. If you've opened the jar and dont think you'll use it quickly enough, just put the jar in the freezer and break chunks off as you need them.

 

Hello, Eusebius, don't think I've welcomed you to GC so welcome!!!

Sounds like a good idea. I love coriander as I do Mexican food and even here it doesn't last well so I may have a go at that. Thanks.

 

you can freeze herbs so you allways have a fresh supply during the winter..

Freezing Herbs
Just chop the leaves of your favorite herbs, such as basil or Italian parsley, and put 1 teaspoon into each cube of an ice tray and fill with water. After the cubes have frozen, pop them out and put them into a ziplock bag for easy storage. Then when you want to add the fresh taste of herbs to your favorite soup recipe, just drop in a few of these pre-measured cubes and let the flavor melt in

Herbs that freeze well:

basil
dill
lemon balm
sweet marjoram
mint
oregano
parsley
rosemary
sage
tarragon
thyme
lemon verbena
chives
coriander

[ 26. October 2006, 06:02 AM: Message edited by: wildflower ]

 

Excellent, wildflower!