I have been talking about recipes with my eldest daughter.
By marguicha
@marguicha (223850)
Chile
February 4, 2023 12:26pm CST
Tania had gone to the market and bought cilantro. They sell them in too big bunches and they are not cheap. So she wanted to ask me how did the ones that Laticia freeze taste.
I find that frozen cilantro and parsil are good enough for soups. But they lose part of their flavor.
But I had read (and hadn´t tried) that some people make a sort of cilatro pesto. I don´t know how it comes out but it could be nice enough as a sort of dip.
And when I talked with Tania about pesto, I remembered that I hadn´t made pesto with the basil that Anita brought me on Wednesday. So I will do it in a few minutes more, when I finish my nap.
11 people like this
11 responses
@MarieCoyle (38799)
•
4 Feb 23
When I buy fresh herbs and cannot use them in a timely manner, I either chop them finely and freeze them, or I dry them in the oven and then when they are really dry, I smash them up and cook with them in that form. The advantage of drying them is they can be kept in the pantry, and that's a lot handier for me.
2 people like this
@marguicha (223850)
• Chile
4 Feb 23
I dry part of the oregano but have different uses for it than how I use the fresh one.
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@MarieCoyle (38799)
•
5 Feb 23
@marguicha
I usually grow herbs every summer, so I have to dry some of them in order to use them up. They do taste better than the ones I buy at the store.
2 people like this
@marguicha (223850)
• Chile
5 Feb 23
@MarieCoyle The oregano I dry even has another color that the store bought oregano.
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@spiderdust (14760)
• San Jose, California
5 Feb 23
I find that they keep their flavor better if I freeze the herbs in olive oil. Wash, dry, and chop the herbs (or mince, depending on what you prefer), put around a tablespoon of them in ice cube trays, and cover with olive oil to fill the cube. Freeze, then pop the cubes out of the tray and store them in a zip top bag for about 3-6 months.
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@marguicha (223850)
• Chile
5 Feb 23
Isn´t it it too hard to take the oil out of the trays?
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@spiderdust (14760)
• San Jose, California
5 Feb 23
@marguicha No, the oil solidifies.
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@celticeagle (168420)
• Boise, Idaho
4 Feb 23
If you make cilantro pesto you could freeze it in ice cube trays. Then you can drop the cubes into whatever you are cooking.
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@celticeagle (168420)
• Boise, Idaho
4 Feb 23
@marguicha ..........It would probably have more flavor than the frozen herb by itself.
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@marguicha (223850)
• Chile
5 Feb 23
I always freeze pesto (the one with basil) to last me all year
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@marguicha (223850)
• Chile
6 Feb 23
I love it. I like it much better than parsil.
2 people like this
@wolfgirl569 (108301)
• Marion, Ohio
4 Feb 23
She could maybe dry what she doesn't use
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@marguicha (223850)
• Chile
4 Feb 23
I don´t think that she has room in the small house where she is living now.
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@RasmaSandra (80847)
• Daytona Beach, Florida
4 Feb 23
I love pesto and whenever I have made it have use basil, olive oil, and parmesan before blending,
1 person likes this
