Coriander has a way of making almost every dish taste better, whether it's sprinkled over biryani, stirred into dal or blended into chutney. But buying fresh coriander often feels like a race against time. One day it's bright green and fragrant, and the next it's wilted, slimy and and unusable. It happens to almost everyone, with a few simple storage tricks, you can keep coriander fresh for up to two weeks.
First, don't wash it straight away

It might seem like a good idea to wash coriander as soon as you unpack your groceries, but extra moisture is one of the biggest reasons it spoils quickly.

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Unless the coriander is visibly muddy, leave it unwashed until you're ready to use it. If you do wash it immediately, make sure it's completely dry before storing it. A salad spinner works well, or simply pat the leaves dry with a clean kitchen towel or paper towels.

Trim the stems

Just like a bouquet of flowers, coriander stays fresher when the stems are trimmed.

Cut about 1 cm off the bottom of the stems. This helps the herb absorb water more effectively if you're storing it upright.

Remove any yellow, bruised or slimy leaves as well, as they can cause the rest of the bunch to deteriorate more quickly.

The jar method

One of the most reliable ways to keep coriander fresh is to treat it like fresh flowers.

You'll need:

  • 1 bunch coriander
  • A clean glass or jar
  • Water
  • A loose plastic bag or reusable produce bag

Method

Trim the stems.

Pour about 2 to 3 cm of water into a clean jar.

Stand the coriander upright with the stems in the water.

Loosely cover the leaves with a plastic or reusable produce bag.

Store the jar in the refrigerator.

Change the water every two to three days. With fresh water and a clean jar, coriander can stay fresh for around two weeks.

The paper towel method

If you don't have room for a jar in the fridge, this method works just as well.

Method

Make sure the coriander is completely dry.

Wrap it loosely in a dry paper towel.

Place the wrapped coriander inside a zip-top bag or an airtight container.

Store it in the vegetable drawer of your refrigerator.

The paper towel absorbs excess moisture while preventing the leaves from drying out.

If the paper towel becomes damp, replace it with a fresh one.

Don't crush the leaves

Avoid stuffing coriander into an overcrowded vegetable drawer.

Heavy vegetables placed on top of the herb can bruise the leaves, causing them to spoil much faster.

Give the bunch enough space so the leaves stay intact.

Remove damaged leaves regularly

Every few days, check the bunch and remove any leaves that have started turning yellow or soft.

One spoiled leaf can spread moisture and speed up spoilage throughout the bunch.

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What if your coriander is already slightly wilted?

Don't throw it away just yet. Trim the stems and place the bunch in a glass of cold water for 20 to 30 minutes. Often, the leaves will perk up enough to use in salads, curries or garnishes.

Can you freeze coriander?

Yes. If you know you won't use it within two weeks, freezing is a good option.

Wash and dry the coriander thoroughly.

Chop it finely and either:

  • Freeze it in an airtight freezer bag.
  • Divide it into an ice cube tray, cover with water or olive oil, then freeze. Once frozen, transfer the cubes to a freezer-safe container.

Frozen coriander won't have the same crisp texture as fresh leaves, but it works well in soups, curries, dals and sauces.

A few mistakes to avoid

  • Storing wet coriander without drying it first.
  • Keeping it in a sealed bag with trapped moisture.
  • Storing it near fruits such as apples or bananas, which release ethylene gas that can speed up spoilage.

The next time a recipe calls for just a handful of coriander, you'll know the rest of the bunch will still be fresh and ready for your next meal.