The best salsa recipe I’ve ever made calls for chopped tomatoes, cilantro, and onions, along with a sprinkle of garlic salt and salt and pepper. But cilantro is so hard to preserve … once you buy it you need to use it quickly! Because I’ve thrown out more cilantro than I care to admit because of how quickly it does go bad, I was very happy to find this link on Our Subsistence Pattern about harvesting and preserving cilantro,
As we only allow a small area of our garden for this plant, if lucky, we are able to get three good cuttings that provide us with around 6 frozen gallons. Surprisingly, both cilantro and basil freeze very well. After cutting the leaves, preferably in the early morning while they are freshest, we mix them with a small amount of olive oil… just enough to coat the leaves. They are then packed into freezer bags and frozen for later use. The olive oil makes it really easy to separate the frozen leaves and also adds an extra flavor to the mix.
Nice! Now I’ll go make some salsa and freeze the cilantro I don’t use!