Freezing Coriander
General preservation or storage guidance
Coriander freezes in small portions for cooked dishes; the leaves soften after thawing.
Method
- Rinse coriander leaves and tender stems, drain and pat completely dry; chop together for cooking portions.
- Pack in small freezer-safe boxes or ice-cube moulds with a little water; do not add oil unless following a tested recipe.
- Freeze promptly until solid, then seal, label and return to the freezer.
- Add frozen portions directly to cooking, or thaw in the refrigerator only when needed.
- Do not expect a crisp fresh garnish after thawing.
Storage
Freezer at −18°C or colder · No method-specific quality period stated
Sources and scope
- Freezing — University of Minnesota Extension
Method-specific source recorded in the prior content audit
Coriander Sauce
General preservation or storage guidance
Fresh coriander can be blended into a bright sauce for immediate meals or frozen portions.
Method
- Pick coriander leaves and tender stems, discard yellow leaves, rinse away grit and dry thoroughly.
- Blend with lemon or lime juice and a little water until spoonable; add seasoning to taste and use oil only if serving or freezing promptly.
- Divide into small clean covered containers and refrigerate immediately.
- Refrigerate within 2 hours and eat within 48 hours, or freeze portions for later.
- Thaw in the refrigerator; do not store fresh coriander or garlic under oil at room temperature.
Storage
Refrigerator or freezer in covered portions · Refrigerate cooked food within 2 hours; eat within 48 hours or freeze.
Sources and scope
- How To Chill Freeze And Defrost Food Safely — UK Food Standards Agency
Method-specific source recorded in the prior content audit