Coriander finds its way into the kitchen almost every single day. Whether it is a vegetable dish, a bowl of dal or a plate of chaat, its green leaves and aroma lift the flavour of food instantly. The trouble is that coriander bought from the market often starts turning yellow and rotting within a day or two. In the summer and the rainy season it spoils even faster, forcing many people to make repeated trips to the market. If this sounds familiar, a small trick can keep your coriander fresh for an entire week.
Start by prepping the bunch
If you want coriander to last, begin with cleaning. First, pick out and discard the yellow and damaged leaves. Then clean the coriander thoroughly. If you have washed it, make sure it is completely dry before you store it. Putting wet coriander straight into the fridge is the biggest mistake of all.
Tissue paper does the real work
Now gently wrap the clean, dry coriander in tissue paper. The tissue absorbs the extra moisture, so the leaves do not turn mushy quickly and stay green for longer. After that, place the coriander in an airtight container or a zip lock bag and store it in the fridge. Just this much keeps coriander green and fresh for several days. Some people prefer keeping the tissue-wrapped coriander in a glass container, which cuts down the effect of outside air and moisture even further. Just make sure the container is completely clean and dry.
Excess moisture is the real enemy
The single biggest reason coriander spoils fast is the excess moisture in it. Green coriander naturally holds a lot of water. So if it is washed and put straight into the fridge or sealed in a plastic bag, that same moisture starts rotting the leaves. This is why coriander goes bad within a few days and its aroma begins to fade. Tissue paper helps keep this moisture in check. If the tissue becomes too wet, change it right away, and the freshness will last even longer.
Avoid these small mistakes
Never leave coriander wet and put it in the fridge. Also avoid keeping it near fruits and vegetables that release ethylene gas, because this gas makes green leaves wilt quickly. One more thing, instead of washing a large quantity of coriander all at once, it is better to clean only as much as you plan to use.
How to store it for the long term
If you want to preserve coriander for even longer, chop the leaves finely, add a little water to an ice tray and freeze them. Whenever you need it, these frozen cubes can be dropped straight into a curry or gravy. This way the flavour stays intact and you do not have to keep running to the market.
