Coriander freezing: paste or whole leaves? We compare both methods to help you decide which is best for preserving flavor for your recipes.
1 Answer
Freezing coriander as a paste is generally better than freezing it whole because it preserves the flavor and prevents freezer burn more effectively.
Detailed Explanation:
Freezing coriander whole can result in a loss of flavor and a mushy texture upon thawing. The delicate leaves are prone to freezer burn and can become difficult to use. Making a paste before freezing helps to protect the coriander from the cold air and retain its essential oils, which are responsible for its distinctive flavor.Here's how to freeze coriander as a paste:1. **Wash and dry the coriander:** Thoroughly wash the coriander to remove any dirt or debris. Pat it dry with paper towels or use a salad spinner to remove excess water.2. **Process into a paste:** Place the coriander in a food processor or blender. You can add a little water or olive oil to help it blend into a smooth paste. About 1-2 tablespoons of liquid per cup of coriander is usually sufficient.3. **Portion and freeze:** Spoon the coriander paste into ice cube trays or small freezer-safe containers. This allows you to easily thaw only the amount you need for a recipe.4. **Freeze solid:** Place the ice cube trays or containers in the freezer and freeze until solid. Once frozen, transfer the coriander cubes to a freezer bag or container for longer-term storage. This prevents freezer burn and keeps the cubes from sticking together.5. **Label and date:** Always label your freezer bags or containers with the date and contents so you know when you froze the coriander and can use it within a reasonable timeframe (ideally within 6-12 months).
Pro Tip:
Adding a tablespoon of lemon or lime juice to the coriander paste before freezing can help to preserve its bright green color and enhance its flavor. The acidity helps prevent oxidation, which can cause the paste to darken.