What to Do With Cilantro After Harvest?

Clean and Store Leaves

• Begin harvesting when cilantro is at least 6 inches tall. Pick cilantro from the older, outer leaves. Leave the inner leaves to mature. After harvesting, wash the leaves well and dry. Wrap clean cilantro in paper towels to keep in the vegetable bin. Cilantro can be dried or frozen for later use. Extend shelf life by storing fresh leaves in water in the refrigerator. Mature plants can also be pulled up whole and processed. The roots are often used in stir fry dishes.

Collect Seeds and Replant

• Cilantro tends to flower and set seeds when temperatures reach more than 75 degrees. After the plants bolt, gather coriander seeds when they turn brown. Pull the whole plant up by the roots and place the whole plant, seed head down, in a paper bag and shake the bag. Plant seeds indoors for fresh herbs through the summer or save them for the next season. Cilantro will seed itself in the garden when it bolts and the dried seeds fall from the plant naturally.

Dry and Store Coriander

• Separate leaves, grass and weeds from the seeds before drying to avoid rot. Dry coriander seeds with care because the active oils are easily destroyed. Do not dry with hot air, but aerate well to decrease moisture. Rub the seeds between your hands to separate from the hull. Glass jars make effective containers for storing coriander. Keep the seeds away from strong odors. Coriander seeds absorb smells from herbicides and gasoline.

Add to Favorite Recipes

• Fresh leaves spice guacamole, curry, Indian chutney and salsa. Cilantro wilts easily so it is best to use straight from the garden for cooking. Coriander seeds are a favorite home remedy for digestive system upsets and flatulence. When added to bean dishes, coriander may remove the components that cause gastric upsets. Ground coriander seeds are excellent in soups and casseroles. Their fragrance adds to potpourri sachet mixes.