Because oxygen is the enemy of frozen cilantro, vacuum sealing is the best way to assure they stay safe from the damaging effects of freezer burn. Sealing in small batches is best.
Finely chop your cilantro and pack each cell of an ice cube tray until full. Add just enough water or olive oil to cover the cilantro. Water and oil act as a barrier to protect from damage.
Cut your cilantro into sprigs, bunch them together, then place them in a sandwich bag. Remove as much air as possible, then roll the bag up and secure it with a rubber band or a piece of tape.
“Frozen Parsley Cubes” by suavehouse113 is licensed under CC BY 2.0
You will get the best flavor if you use frozen cilantro within six months, but vacuum sealed or ice cubed cilantro will last longer.
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Because thawed cilantro doesn’t have the same texture as fresh, it is best mixed with ingredients rather than used as a garnish.
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