How to Store:
Either: trim the stems, place the bunch in a jar with about an inch of cold water, and loosely cover the entire jar from the top with a plastic bag/container, or (my preferred method): wash and dry (in a salad spinner), wrap in a thin cloth, and store in a container in the fridge.
Recipe Suggestions:
My favourite way to eat cilantro is by chopping it up and adding on top of dishes- try adding it to curries, salsas, burritos, rice, eggs, fresh rolls and so much more.
Carrot Cilantro Salad with Cumin Lime Dressing
Curried Quinoa Salad with radish, cilantro and spring onions
Cilantro/Basil and Garlic Scape Pesto: Blend about a cup of walnuts (soak for a few hours beforehand and then drain) with a couple handfuls of cilantro or basil and about 8 garlic scapes. Before blending, I roast the garlic scapes on a skillet with oil (covered) until tender to mellow out the heat of the garlic flavour and bring out the nuttiness. I also add in a handful of steamed kale or collards, some salt, about 1/4 cup of nutritional yeast. Blend (or food process) on high, slowly adding olive oil. Can be frozen for later use.
Bhūmiyinda Farm 