This method is the easier choice since you are simply placing the leaves in a bag and freezing. Once the cilantro is defrosted, the leaves won't look great, so it is best to use the herb as an ingredient stirred into recipes rather than as a garnish with this method. Cilantro frozen this way works best in dishes where it is cooked, such as turkey tacos or potatoes in cilantro sauce , or in recipes where the leaves are really mixed in, such as chile cilantro guacamole. Note that you will likely lose much of the herb's signature green color in the freezing process.
If you have a whole bunch of frozen stems left over when all the leaves have been plucked off, they're perfect for adding to a pot of drunken black beans. This freezing method creates small cubes, ideal for popping into soups or stews to add a burst of cilantro's unique, fresh flavor. For this method, before the cilantro can be put into the ice cube tray, it needs to be pureed with a liquid. This method preserves the herb's green color better than simply freezing the leaves, especially when frozen in oil.
Add a cube or two to pozole pork hominy stew and green chile tomatillo soup. Cilantro cubes are also tasty in sweet potato broccoli curry. Cilantro makes a lovely pesto that freezes nicely in cubes and adds bright flavor to pasta, salads, and more. The oil also acts as a barrier between the freezer and the delicate cilantro leaves.
Simply make pesto as usual, adding more oil if needed, and pour into an ice cube tray. Freeze completely, pop out the squares, and store in a zip-top freezer bag or container for up to six months. Another great way for freezing cilantro to avoid freezer burn is to use ice cube trays.
The benefit of this method is that it utilizes pre-chopped cilantro, which means less work when you go to use them in your recipe. Finely chop your cilantro or throw it into a food processor. Pack each cell of an ice cube tray until full. Add just enough water or olive oil to each cell to cover the cilantro. Water and oil act as a barrier against oxygen to protect the tender leaves from damage. Put the ice cube tray in the freezer for about a day, then pop the cubes out into a baggy.
Label your baggy with the date, then place the cubes back in the freezer. The standard ice cube tray cell size is about equal to one tablespoon, which makes adding this frozen cilantro to your recipes a cinch.
This last method is by far the simplest, but will not keep your frozen cilantro as fresh for as long. For this method, simply cut your cilantro into sprigs of your desired length, bunch them together, then place them in a sandwich bag.
Make sure to remove as much air as possible before you seal it, then roll the bag up around the cilantro and secure it with a rubber band or a piece of tape. This will help to further keep air away from the springs. Label each baggy and place them in the freezer for future use.
One additional step you can take to protect your bagged cilantro from oxygen is to drizzle a little bit of olive oil in the bag after you place the sprigs inside. Gently massage the cilantro through the bag to coat the sprigs completely. Rinse the herbs as usual. Prepare a bowl of ice and water.
Bring a separate pot of water to a boil and use a pair of tongs to dunk the cilantro with stems still intact in the boiling water for about 10 seconds.
Once the herbs are bright green, immediately plunge them in the prepared ice bath to stop the cooking process. Dry and prep the cilantro. Pat the herbs dry or better yet, use a salad spinner. Remove the leaves from the stems. Process the cilantro with oil. Add a little olive oil just enough to create a paste and cilantro to a food processor and process until the mixture resembles pesto.
Freeze the cilantro in portions using an ice cube tray. This way you have pre-portioned, chopped cilantro for adding to any dish. Freeze for up to six months this way. Wash and dry the cilantro.
Preheat the oven to degrees F. Add cilantro leaves to a parchment-lined baking sheet. Place on the upper rack of the oven. Spread the leaves out so that they're in a single layer.
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