How to Preserve Cilantro (Stays Good for 5 Months)

Name: How to Preserve Cilantro (Stays Good for 5 Months)
Prep time: 15 min
Total time: 15 min
Yield: 10
Ingredients: 400g / 14oz of fresh cilantro; 10 cloves of garlic, finely minced; 5 Thai bird chilies, finely diced; 1.5 tbsps of red chili flake; 1.5 tsps of salt

Souped Up Recipes Updated Oct 23, 2024 Jump to recipe

This is my grandmom’s recipe for preserving cilantro after harvest because she used to grow a lot. The ingredients are super simple, but the combination is surprisingly delicious. If you love cilantro, please think carefully before you make this recipe because this stuff is addictive.

How to Preserve Cilantro (Stays Good for 5 Months)

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Souped Up Recipes

Servings

Prep Time

15 minutes

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Ingredients

400g / 14oz of fresh cilantro
10 cloves of garlic, finely minced
5 Thai bird chilies, finely diced
1.5 tbsps of red chili flake
1.5 tsps of salt

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Directions

Wash the cilantro and drain thoroughly. Place it on a rack and let it dry by following one of the methods below: If the weather is nice, put the cilantro outside and sun dry for 4-5 hours or until the leaves are wilted; If you have a dehydrator, dry the cilantro at 95F for 3-4 hours or until the leaves are wilted; If you don’t have a dehydrator, put the cilantro under a ceiling fan, set the fan at high speed, and let it dry for 5-6 hours.
I used 400g / 14oz of cilantro. After dehydration, I get about 283g / 10 oz left. Cut the cilantro into 1-inch-long pieces.
Combine the cilantro with minced garlic, Thai bird eye chilies, red chili flakes, and salt and mix thoroughly.
Put the cilantro in a clean mason jar and seal well. It will stay good in the fridge for 5 months. You can eat it right away but it tastes so much better if you let it sit for 2-3 weeks.
I like to top it on plain congee, noodle soup, and wonton soup. You can incorporate it into other recipes.
Here is one of my favorite ways to enjoy it: Crack an egg into a bowl, add 2-3 Tbsps preserved cilantro, and whisk thoroughly. Heat a wok over high heat until smoking hot, add 1 Tbsp of pork lard and the egg and cilantro mixture, and pan fry until golden on both sides. Serve as a breakfast item.