Care & Storage
For Eating Fresh: For short-term storage (1-2 days) snip the ends of the stalks and place them in cup of clean water. Refresh the water as needed. You can also store cilantro in a perforated plastic bag in your fridge for three or four days.
To Dry: Bundle the stalks with a rubber band and hang upside down in a warm, dry, dark place. Store dried herbs in an airtight container in a dark place.
To Freeze: Wash, drain, and chop the cilantro. (Tip: Ice trays make good herb freezing containers. They provide ready-made single meal servings.)
June - October
Zhoug Chili Paste
1 bunch cilantro
1/2 bunch parsley
2 hot green chilies, coarsely chopped
1/2 tsp ground cumin
1/2 tsp ground cardamom
1/4 tsp ground cloves
1/8 tsp sugar
1/4 tsp salt
1 clove garlic, crushed
2 tbsp olive oil
2 tbsp water
Blend all ingredients in food processor until it forms a course paste. Should be HOT! Use on eggs, sandwiches, anything. It's shockingly good.
Adapted from Real Thai by Nancie McDermott
Use as a sauce for shrimp, fish, or chicken, or toss it as you would basil pesto with pasta or new potatoes.
1 tsp whole or freshly ground peppercorns
2 tbsp coarsely chopped fresh cilantro leaves, stems and roots
2 tbsp coarsely chopped garlic
If using whole peppercorns, crush to a fine powder using a mortal and pestle or a spice grinder. Combine the pepper, cilantro and garlic and work into a fairly smooth paste in the mortar or in a small blender or food processor. If you use a blender or food processor, you may need to add a little oil or water to ease the grinding.