Updated at: 24-06-2022 - By: cnbusinessnews

How do you keep cilantro fresh in the fridge? Culinary experts agree that even a week in the refrigerator can preserve the flavorful stems of cilantro. We’ll show you a variety of ways to extend the shelf life of your herbs.

Cilantro is widely regarded as one of the most effective herbs for enhancing the flavor and spiciness of cuisine. Adding coriander’s citrus flavor and pungent perfume to cuisine is a great way to entice diners to eat it! You can’t live without its distinct flavor.

Cilantro is an essential ingredient in most kitchens because of its strong flavor. As a result, it’s a bummer that it loses its flavor after only a few days. Because we have a variety of methods to keep your coriander fresh for as long as possible, we’ll be able to help you out. Continue reading!

How Does a Refrigerator Work?

A compressor, which regulates the flow of refrigerant; the condenser and evaporator coils; an expansion device; and a refrigerant are the five main components of a refrigeration cycle. As you can see, they work together to keep your meal chilled.

  1. Refrigerant is compressed by the compressor and sent into the coils on the outside of the refrigerator, increasing its pressure.
  2. Liquid is formed when the hot gas in the coils comes into contact with cooler kitchen air.
  3. The refrigerant cools down as it travels through the coils in the freezer and the refrigerator.
  4. The refrigerant cools the air within the refrigerator by absorbing the heat.
  5. A gas is formed and returns to the compressor, where the cycle repeats itself again.

5 Big Benefits Of Having A Refrigerator

Preservatives are used to keep food safe

When it comes to refrigerators, it is one of the most significant advantages. So that they can be used at a later date, they help preserve your food and other consumables safe. They keep the food from spoiling and going to waste. Refrigerators aren’t just for storing cooked food; they may also be used to store raw vegetables, fruits, herbs, and spices, to name just a few of the many possibilities. In order to rent a refrigerator in Ahmedabad, you can visit any online retailer.

How to Store Cilantro To Make It Last For Weeks - Easy To Keep Fresh!

Cooling

Refrigerators keep your food fresh and safe by providing cooling. Refrigerators can also keep your water and other beverages cool in the summer so that you can enjoy them to the fullest extent. It is also possible to freeze water into ice, which can be used for a variety of different applications. All refrigerators have this feature, and it’s worth noting.

Cost effective

Refrigerators are one of the most cost-effective home appliances. A refrigerator is something you can buy without giving it a second thought. It’s one of those purchases that you won’t be able to look back on and feel bad about. A refrigerator is well worth the money you spend on it.

Variety

Also, refrigerators are available in a wide range of sizes and styles that include varied capacities as well as a wide price range. The buyer can choose from an infinite number of refrigerators because there are no constraints. You can acquire a refrigerator that’s both affordable and functional if you know what you’re looking for.

Can be customized

The refrigerator’s most enticing feature is about to be revealed. Yes, you’ve got it exactly right! It is possible to customize refrigerators. You have the option of having it tailored to meet your specific needs and specifications. You can also have it painted in any color you like. A refrigerator offers a plethora of options, including the ability to customize the temperature to your liking.

There are numerous other advantages to owning a fridge. People who have been utilizing refrigerators have found their advantages to be beneficial. There are a number of newer refrigerators on the market today that have a number of additional features that will make your experience even more enjoyable. However, knowing the advantages of a refrigerator is critical before making a purchase. There are other TV rental options in Ahmedabad that are reasonably priced.

Tips To Store Fresh Cilantro In The Fridge

To keep cilantro fresh in the fridge, here are a few tips:

Tip #1. No-wash storing method

When learning how to keep fresh cilantro in your fridge, keep in mind that water is the most important thing to leave out. Moisture in your food can lead to spoiling because it contains various bioactive components that age your food over time. As a result, moisture is a big no-no, as molds are a common problem.

Getting rid of water could not be easier. To begin with, please refrain from doing so. Don’t worry; you won’t have to wash the item before putting it away for storage. When you’re ready to use your herb, wash it. Let’s hold off on exposing it to water for the time being.

Tip #2. Keeping moisture out

Putting unclean food in your fridge can make you feel queasy, so this is a great alternative. A stack of paper towels can be placed on top of it to dry it out. To prepare the coriander, lay out a layer of paper towels on a level surface and sprinkle it with salt. Check to see if any of them overlap.

Using a new set of paper towels, gently pat the cilantro to remove any excess moisture. Because of its sensitivity, this herb should not be mashed, since this will destroy many of the spices and nutrients it contains. For a few more minutes, let the air dry. There’s no greater way to go.

Tip #3. Paper towel method

It’s not just herbs that benefit from this procedure; it can be applied to any vegetable. Paper towels are the most often used and most effective solution to the problem of moisture in storage. You can use either a ziplock plastic bag or a container for the paper towel approach. Using this method, you may expect your herb to stay fresh for around four weeks.

Tip #4. Plastic bag

If you’re going to use plastic bags, make sure you get zip-top versions. Using this method ensures that the shelf life of your product will not be shortened by any undesired exposure to air. Place a stack of paper towels on a table. Then add another layer of towels on top of the coriander. Lay it on top, being careful not to crush the two layers. Fold the coriander and paper towel sandwich crosswise by carefully taking one of the long sides.

Once you’ve gotten to the other end, continue gently folding without crushing the leaves. Zip the bag shut after you’re done. Before putting it in the fridge, remove all of the air from the container and then carefully close it.

Tip #5. Container

Line the bottom of the containers with paper towels, then repeat the process for the second layer. Depending on the size of the container, you may want to add additional layers of cilantro. Regardless, after the final layer of towels is in place, secure the container tightly with the lid.

How to Keep Cilantro Fresh - Good Cheap Eats

Tip #6. Using preservatives

A natural approach commonly employs organic preservatives. In order to perform this trick, you’ll need vinegar and some frozen water. Make a solution with equal parts vinegar and water. Use the combination to thoroughly clean your coriander, saturating each leaf and stem with vinegar. The preservation properties of vinegar can be attributed to its acidic nature. In order to extend the shelf life of other foods, it has low pH values.

Tip #7. Submerging in water

This may be an unconventional method of preserving cilantro. Because it speeds up decomposition, removing water and moisture has been a recurring theme here. However, there are methods in which water is not a hindrance but rather a benefit.

Water may be able to keep your leaves fresh in some circumstances. Trim the coriander’s ends. A third of a jar should be filled with water. Water that is comfortably warm. Fill the jar halfway with water, then add all of your herbs. Before putting the fridge in, make sure the lid is tightly sealed. This procedure can extend the shelf life of your spices. You’ll be stuck with crunchy, fresh greens for at least another two weeks. This is also one of the simplest and fastest ways to do it.

Tip #8. Freezing

Food can be preserved by freezing at all times. The food is preserved for a very long time due to the incredibly low temperatures. You can use cilantro in place of the parsley and get the same results. To begin, remove the leaves off the stems.

Separate them if necessary. The tray should be placed in the freezer for an hour. Zip-lock bag it once it’s frozen solidly. They’ll be shattered into a thousand pieces. Then, put it back in the fridge and enjoy it for another 1 to 2 months before putting it away.

How to store other vegetables in the refrigerator?

Tender Salad Greens and Lettuces

Arugula, baby spinach, spring mix, mesclun and other delicate fresh greens should be eaten as soon as possible rather than left to wilt and lose their freshness. As frustrating as it is when you take out a plastic bag of salad greens only to discover that they have turned slimy, this process seems to occur quickly if the bag is thrown into your refrigerator.

When you go home from the grocery store, the ideal time to store salad greens is right away (or receive your delivery). To begin, open the package containing the greens and sort them. Any leaf that has turned brown and squishy should be removed and thrown in the garbage. Paper towels or a clean dish towel can also be used to absorb any extra moisture in the bag and avoid spoiling. Put dry paper towels or a clean dish towel in the clamshell before returning the greens to the container. Fold a paper towel into a ball and place it in the bag. Then use a clip to seal the bag. Use within a week.

There will be lettuces that are more resistant to cold than others. Romaine or iceberg lettuce, for example, keeps well in the refrigerator for a few weeks. Cut off the ends, but leave the rest intact if you want to keep it fresh for as long as possible. Before using them, don’t bother cleaning them. Using a paper towel, stuff the plastic bag and seal it shut to keep them fresh. Put it in the crisper drawer. Also? Lettuce should not be placed near fruits such as avocados or bananas since the gases released when these fruits ripen will quickly kill your lettuce.

Hardier Greens

As far as I’m concerned here, I’m talking about things like kale and collards or mustard greens, as well as bok choy and Swiss chard and mature spinach. It’s best to keep spinach in the fridge in a plastic bag, bowl or clamshell with a paper towel. The rubber band or tie holding other greens together should be removed before you store them. After that, store them in a resealable bag in the fridge, wrapped in paper towels. A week or two should be plenty to keep them fresh.

You can freeze your hardier greens if you don’t plan to utilize them within ten days. With tougher greens, blanching them first is the ideal method. In addition to halting enzyme activity, blanching also removes any hiding dirt and microorganisms from the leaves, making them taste and feel fresher. Let me show you how. Boil the leaves in a kettle of boiling water for one minute, then remove the woodier stems for greens like kale, which can be unpleasant to eat. Finally, transfer the leaves to a bowl of ice water and dip them for a few seconds, then dry them thoroughly (a salad spinner works excellent here) and freeze them flat on a baking sheet to keep the leaves apart and not clump together. It also works to freeze them in a huge clump. You may keep them in the freezer for six to eight months after they’ve frozen fully. You don’t need to defrost frozen greens before adding them to soups, stews, or smoothies.

Bell Peppers and Fresh Chiles

For up to two weeks, bell peppers can be stored in the refrigerator with little or no intervention. Put them in your crisper drawer in a plastic bag. Habaneros and jalapenos, two of the hottest peppers, are in the same category. You can easily freeze peppers to keep them fresh for a longer period of time. Remove the seeds and membranes, cut them into desired sizes, and then freeze them on a baking sheet. You may store them in a freezer bag for up to six months after they’ve been frozen through. If you want to preserve chiles, you may either slice or whole them and freeze them, or you can pickle them by marinating them in citrus juice or vinegar.

Cucumbers

In most cases, if you buy cucumbers from the supermarket, you don’t need to wash them before you put them in the refrigerator. However, if you’re purchasing them from a farmer’s market or garden, be sure to carefully wash and dry them to remove any dirt that may remain on them and expedite their mortality. After then, your alternatives are limited. Wrap them in a paper towel or dishcloth and put them in the fridge, or store them on the counter. Using a folded dry paper towel, keep them dry if you received them in a plastic bag. I recommend keeping them away from the off-gassing fruits I discussed in the delicate greens section and consuming them within five days. Instead, you may extend their shelf life by making spicy pickles out of cucumbers.

Root Vegetables

Root vegetables are a great choice for long-term storage because of their high nutritional value. Some examples of root vegetables are: parsley, beets, rutabagas, rutabaga, sweet potatoes, yams and normal potatoes, to name a few. You don’t even need to keep these varieties in the refrigerator in many circumstances. There are a few places in your home where you can keep potatoes and sweet potatoes in a paper bag for up to three months without them deteriorating, such as your garage, cellar, or closet. Do not plant potatoes in regions that resemble the growth conditions of a wet, chilly potato; doing so will only stimulate the plants to sprout. It is more common for large potatoes to last longer than smaller ones.

Carrots, parsnips, and turnips are best kept in the fridge wrapped in a slightly damp paper towel or dishcloth—just remove their leafy tops, first, if they came with them. They’ll keep for three to four weeks in the fridge. Beets and celeriac can also be stored in a moist, clean towel in the refrigerator, sans the leaves that came with them. When stored in the refrigerator, both last for 10 to 14 days. A damp paper towel folded in half is all that is needed for radishes to be stored in an airtight container. They’ll keep for up to two weeks in the refrigerator. You don’t have to throw away the greens you’re removing, either—freeze them in a bag for stock, or throw them into a greens-heavy sauce, like a pesto, salsa, or gremolata.

Asparagus

A damp paper towel or dishcloth is the easiest way to keep carrots, parsnips, and turnips fresh in the fridge. Just remove their leafy tops, if they came with them, before you store them in the fridge. They’ll keep for three to four weeks in the refrigerator. Beets and celeriac can also be stored in a moist, clean towel in the fridge, sans any leaves that came with them. Refrigeration keeps them good for 10 to 14 days each. A damp paper towel folded in half is all that is needed for radishes to be stored in an airtight bag. There is a two-week shelf life on these as well. Remove the greens and freeze them in a bag for stock or toss them into a greens-heavy sauce like pesto, salsa, or gremolata instead of throwing them away.

Corn

For those of us who live in rural areas, we’re all familiar with the “don’t pick an ear until the water is boiling” school of thinking on preparing corn. Unfortunately, I don’t live near a corn field, so I have to buy my corn at the store or from a farm stand. However, the aphorism does point to a truth regarding corn: Sweetest immediately out of the field, starchier the longer it stays in storage. While this is acceptable for some applications, such as baking, it’s best to consume fresh sweet corn as soon as possible if you have it on hand. In order to keep the corn fresh until you’re ready to peel and prepare it, store it in its husk. Keep it in a plastic bag if you don’t plan to use it right away. You can freeze your corn if you want to store it for a longer period of time. All you have to do is blanch the corn for a few seconds in a pot of boiling water, pat it dry, and then freeze the whole thing. After blanching the corn, you can remove the kernels from the cob and store them in a freezer bag for up to a year.

Winter Squash and Pumpkins

You don’t even need a refrigerator to store winter squashes. As long as you keep them off the floor to allow for proper air circulation, any cool area in your home will do. A rack is great for this purpose. Keep the squash away from fruits that release gas as they ripen, such as apples, avocados, and bananas, to keep the skin from drying out. If you notice spots on a squash, remove it from the rest of the patch to prevent rot. If you detect a spot on the squash, don’t worry—just wipe it down with a mild bleach solution (1 part bleach to 10 parts water) and make sure to peel or scrub it well before eating. Acorn squashes, on the other hand, should be eaten within one to two months of storing them in these conditions.

Zucchini and Summer Squash

They are more delicate than their winter cousins, such as zucchini or yellow squash. Store them in a plastic bag with a small opening in the crisper drawer once you’ve cleaned them. It’s best if you eat them within the first five days of purchase. There are a few ways to keep zucchini fresh for a week or two. You can also freeze summer squash by cutting it in half and boiling it for a few minutes before putting it in the freezer. It should last for three months.

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Brussels Sprouts and Cabbage

What if we said that Brussels sprouts are nothing more than a little cabbage? Cauliflower for gerbils, anyone? Cute! You can, however, keep them in a plastic bag in the refrigerator to keep them fresh. For at least a week, up to two weeks, they’ll be OK. However, I’ve only ever come across sprouts on the stalk in real life once, so don’t worry too much about that.

You can get by with a complete head of cabbage for a long time, regardless of its color or variety. Keeping the product in its plastic wrap (or resealable plastic bag if it didn’t come in such wrapping), putting it in the fridge, is all you need to do. Keep in mind that cabbages can grow to be rather enormous, so don’t worry if your crisper drawer isn’t big enough. Two to three weeks should be enough time for it to remain fresh.

Broccoli and Cauliflower

Both of these cruciferous veggies seem similar, and they both require comparable storage procedures. Both full heads and bags of pre-cut florets will keep for a longer period of time. If you’re storing broccoli or cauliflower, it’s best to keep the stalks in a plastic bag and wait to wash them until you’re ready to eat them. It can be stored for up to a week, but it’s best eaten within a few days of making it.

You may freeze broccoli and cauliflower as well. Simply cut them into florets, place on a baking sheet, and place in a freezer bag once they’ve frozen solid. Consume within six months for the greatest taste.

Mushrooms

Mushrooms should be stored in the refrigerator, not out in the open air. If you purchased them in a plastic-wrapped container from the grocery, they’ll be alright in that container. Do not wash them if you can get them loose; only brush them clean. Put them in the fridge in a paper bag. Use mushrooms within a week of acquiring them if possible, as they don’t freeze well.

Onions, Shallots, and Scallions

If stored in a cold and dark place in a permeable bag or other container, whole onions (white onions, yellow onions, sweet onions, red onions, and shallots) can survive for up to a month without refrigeration. After that, they’ll probably stay like way for at least another month or so. Your whole onions’ demise may be accelerated and their sprouting may be encouraged in the refrigerator. Onions can be kept in the refrigerator for up to 10 days in an airtight container or resealable plastic bag. To keep the roots of scallions or leeks submerged, place them in a glass jar with an inch or two of water in the bottom. It is possible to grow scallions in a jar even if you cut off their tops, as long as the jar is in an area that receives some sunlight and the water is changed on a regular basis.

Garlic

Garlic bulbs, another long-lasting and flavorful item, can be stored for up to six months if handled with care. If you can, go for the whole thing rather than pre-peeled or minced. To protect it from sprouting, store it in a cool, dry place. In the event that you have an abundance of garlic, consider preparing garlic confit and storing it in the oil it was cooked in. Four months should be enough time.

It’s possible to extend the shelf life of most veggies so that you may get the most out of them, reduce food waste, and cut back on your shopping excursions.

Celery

The sight of limp celery is very heartbreaking. According to Maxine Builder, a former colleague, the best way to keep celery crisp is to keep it well-hydrated. Celery’s crunch comes from the high water pressure in its cells. Keep it in the fridge by wrapping it in aluminum foil, but don’t crimp the corners. Celery’s ethylene gas should not be trapped in the bag, but moisture should be kept in. Celery stalks can be stored indefinitely in a zip-top plastic bag, a Mason jar, or a quart container submerged in water. If your celery is already limp, you can partially revive it by soaking it in water for an hour or two.

Conclusion

Now that you know how to properly store fresh cilantro in the refrigerator, you’ll be able to enjoy these enticing herbs for much longer. Have a good time experimenting with its distinct sour flavor. Do you want to read more articles like this one? Make use of the space above your refrigerator by reading this guide.