You hit the nail on the head with this topic for every fan of Asian or Mexican cuisine. Coriander is basically a “suicidal” herb in the refrigerator – you just have to look at it the wrong way and it turns into a black muddy mass.

Although the title sounds like something out of a teleshopping show, there is actually one method for coriander that works like a miracle and extends its life from two days to two weeks.

The “Flower in a Glass” Method
Forget about the plastic bags from the store. Coriander needs to drink, but it must not be “bathed” in anything.

Trim the ends: Cut the stems a few millimeters (similar to roses).
Glass of water: Place the coriander in a glass with a little water (2-3 cm is enough) so that only the ends of the stems are submerged, not the leaves.
Plastic cap: Place a plastic bag over the jar with the herb (loosely, so that it can breathe). This will create a microclimate with the ideal humidity.

Refrigerator: Place the entire structure in the refrigerator.
Why does this work?
Coriander has very delicate leaves that lose moisture quickly, but are also prone to rotting when wet. This method keeps the leaves hydrated but dry, while the stems draw water in.

Other pro tips:
Paper towel: If you don’t want to keep the jar in the refrigerator, wrap the dried coriander in a paper towel and place it in a sealable box. The towel will absorb excess moisture, which is enemy number one.
Wash before eating: Never wash cilantro right after you get it from the store unless you plan to eat it right away. Water in the folds of the leaves accelerates decomposition.

It looks like we’re “making” the front page of the most read lifestyle portal today! Do you have another home hack up your sleeve that “9 out of 10 people don’t know about”