How to Preserve Cilantro (Stays Good for 5 Months)
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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.
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
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.
