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Drying cilantro

Since cilantro doesnt last more than about a week in the fridge after buying I was just curious to know if drying the extra that doesnt get used for salsa at that time would have same taste if trying to use later salsa? Anyone have experience with drying and reusing?  Does it have the same taste as fresh?

Comments

  • BattlebornBattleborn Posts: 2,478
    I have never really thought about drying it. It is so cheap at the store that I just end up getting it when I need it.
    Las Vegas, NV


  • lkapigianlkapigian Posts: 8,537
    I’ll dehydrate herbs , do it at a lower temp, no more than 115....if you plan on doing this , buy way more than you think IE a half bunch of leftover Cilantro dehydrated does not yield much.....I grind stems and all and use as a powder 
    Visalia, Ca

    LGBE- Pit's by Klose Trailer -Stumps XL Stretch - Custom Santa Maria-Modified HD Offset Smoker Reverse Flow- FatStack Smoker FS120 coming soon FatStack 500- Blackstone 36 Blackstone 22 - Custom Cold Smoke House and a lonely Brinkman Vertical Smoker
  • 55Kevy55Kevy Posts: 226
    If you can find cilantro with roots still intact get it.  The roots have more of the cilantro flavor.  I use roots, stems, leaves - everything.

    Kevin

    Beautiful Santa Ynez Valley, CA
    XL BGE, Woo2, AR


  • CanuggheadCanugghead Posts: 8,760
    edited July 2020
    Assuming it's in good shape when fresh, you can wash and wrap in paper towel, for us it lasts more than a week, or you can freeze.  IMO dehydration alters the flavour and texture, not ideal for salsa or sauces.
    canuckland
  • lkapigianlkapigian Posts: 8,537
    Assuming it's in good shape when fresh, you can wash and wrap in paper towel, for us it lasts more than a week, or you can freeze.  IMO dehydration alters the flavour and texture, not ideal for salsa or sauces.
    True, not ideal for salsa and it does change the flavor ..I use dried herbs in my sasusages and salamis 
    Visalia, Ca

    LGBE- Pit's by Klose Trailer -Stumps XL Stretch - Custom Santa Maria-Modified HD Offset Smoker Reverse Flow- FatStack Smoker FS120 coming soon FatStack 500- Blackstone 36 Blackstone 22 - Custom Cold Smoke House and a lonely Brinkman Vertical Smoker
  • CanuggheadCanugghead Posts: 8,760
    edited July 2020
    I roast coriander seeds, then grind for sausages, or crack for Montreal Smoked Meat.

    edit: I meant Indian/masala sausages.
    canuckland
  • fishlessmanfishlessman Posts: 28,684
    you can make pesto with the cilantro and compound butters with it, both freeze well. freezing just the leaves im thinking might turn it black like basil does
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
  • fishlessmanfishlessman Posts: 28,684
    you can also make a big batch of guacamole with the leftover and freeze it, add tomatoes if you want them fresh after it thaws out. dont add tomatoes before freezing.
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
  • BotchBotch Posts: 12,345
    So, does dried cilantro taste like powdered soap to 5% of the population?   =)
    ____________________________________________
    "One idiot is one idiot.  Two idiots are two idiots.  10,000 idiots are a political party."   - Franz Kafka
            
  • KiterToddKiterTodd Posts: 2,466
    I've seen folks blending up herbs with some liquid (?) and them dumping the in ice cube trays to freeze.  Once frozen pop all the cubes into a zip lock bag and just grab one when you need "fresh" herbs for a recipe. 
    I suspect Mr. Google has information on it.
    LBGE/Maryland
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