Coriander leaves, or *dhania* as we call it, are a kitchen essential in India. But their short lifespan? Not anymore! Here's how to keep them fresh, no freezer needed!
The Enemy: Heat & Humidity
Coriander leaves spoil quickly due to their high moisture content. Heat and air dramatically speed up the process, leading to yellowing or blackening in just days. Understanding this is the first step in preserving your precious *dhania*! We'll learn how to fight back.
The Water Bottle Method
This is a classic! Trim the stems, place the coriander in a clean, dry water bottle, and loosely cap it. This creates a mini-greenhouse. Change the water every couple of days. It keeps your coriander crisp for up to a week. Simple and effective.
The Damp Cloth Wrap
Wrap your coriander in a damp, clean cotton cloth. Place this bundle in a perforated plastic bag. The cloth provides moisture, while the bag allows for some airflow. Remember to re-wet the cloth as needed! This method works wonders.
The 'Standing Water' Technique
Treat your coriander like fresh flowers! Trim the stems and place the coriander bunch in a glass of water. Cover the leaves loosely with a plastic bag. Change the water every day or two. This prevents wilting and keeps them fresh.
The Air-Tight Container
After washing and thoroughly drying the coriander leaves, store them in an airtight container lined with a paper towel. The towel absorbs excess moisture. This is a tried-and-true method to prevent the onset of spoilage and can extend shelf life by several days.
