By: Nikita Nikhil
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Coriander, also called dhaniya, is a staple in Indian kitchens. It is versatile and every part of it is edible. Here are 5 ways to keep it fresh and increase its shelf life.
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Trim the ends of coriander stems and place them in a jar filled with some water. Cover it loosely with a plastic bag and change water every day.
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Wash and dry coriander leaves thoroughly and wrap them in a paper towel. Place it in a zip-lock bag and refrigerate it for up to one week.
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Wash and dry the coriander leaves, chop them and freeze them in a freezer for a few hours. Once frozen, transfer it into a zip-lock bag.
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Dry the washed coriander leaves and then clip off its stem. Soak the leaves in water and then chop them once dry. Store it in a container for two weeks.
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Clean the coriander leaves and chop off its roots. Dry the leaves with a cloth and place them in a plastic box. Cover with paper towels and close the lid.
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