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5 min
02/01/2026
Cilantro can become limp or slimy within just a couple of days after purchasing, but this has nothing to do with the herb itself. The cause of cilantro's rapid deterioration is the high amount of moisture present in the herb. By properly cleaning, drying, and then storing cilantro, you can keep it crisp and pungent for as long as three weeks.
The reason coriander spoils so quickly is because of its delicate stems that absorb moisture and then decompose quickly in the sealed environment of the storage container. Therefore, the correct method for storing coriander is not freezing or sealing in an air-tight container. Instead, you must control the humidity of the herb by washing the coriander, drying it thoroughly, and then storing it upright with a paper towel to absorb excess moisture.
Coriander is one of the more fragile herbs when compared to many of the leafy herbs, because of its soft stems and thin leaves that bruise easily. The soft stems of coriander will also hold on to water, and if stored wet, this will lead to a greatly accelerated rate of bacterial growth, which results in the development of a slime and yellowing of the leaves. Conversely, if coriander is left exposed to air, it will result in rapid dehydration of the leaves, and they will lose their aromatic oils. The goal when storing coriander is not to keep it wet or dry; it is to keep a balance with the amount of moisture. Many of the storage methods currently used to store coriander do not maintain this balance.
Begin by removing and cutting away any damaged or yellow leaves from the coriander bunch. Next, clean/carefully wash the coriander in a large bowl/preferably cold water—not under any running water as it causes bruising on all of the leaves and then places any sediment/dirt into the water, which allows it to settle at the bottom of the bowl or container; thus making cleanup easier to do after cleaning the herb. After removing the herb from the bowl/container, you should repeat this cleaning step so that your last water doesn't appear cloudy.
The biggest mistake people make when storing herbs is that they dry them too soon or incorrectly, and they will spoil. It is crucial that when washing and cleaning the coriander, you allow it to completely air dry before storing, and this will help preserve all of your hard work of washing and cleaning. The clean and washed coriander should only be dried with a clean kitchen towel (or a salad spinner) if you have one. The leaves and stems should feel dry when you squeeze them; they should not feel cool or damp.
After drying the washed coriander and before closing the container, you will put a paper towel down on the bottom of the glass jar or taller container, and cut the very end of each stem. Arrange the dried coriander in the container vertically, just like you would with flowers in a vase, and then loosely cover the top with another paper towel, and only close the jar lid halfway to create some air circulation while still keeping moisture in the paper towel—preventing the stems from becoming too dry while preventing rot due to excess moisture.
Moisture has minimal effect on paper towel technology (as opposed to other technologies) when used properly; therefore, it can act as a buffer to prevent condensation from dripping on a leaf before it hits the leaf surface. So, if you store your coriander in the right place, the paper towel will help prevent any moisture build-up in the bottom of the container (sweating) for up to 5-7 days, depending on how humid the area you're in is. You can double the shelf life of coriander by simply using one of these practices.
To improve upon this practice, place the container in the general vegetable drawer instead of putting it in the coldest section of the refrigerator. Incorrect temperatures will damage herbs by causing them to lose their freshness and thus flavour. Placing the container in the vegetable drawer will allow the herb to receive the correct amount of humidity; therefore, it will help to maintain any paper towels used with it. Additionally, avoid storing the herb near these fruits (such as apples), which produce ethylene gas, because this will accelerate the wilting of the herbs.
When storing coriander, avoid chopping it first because this will expose the maximum amount of surface area to moisture and air. In addition, when you put the herb in a sealed container, be careful not to seal it too tightly. Lastly, do not store the herb in a plastic bag, unless it has ventilation and/or is lined with paper towels; otherwise, this would create an environment for slime to develop.
The aroma of fresh coriander must be fresh and citrusy and never have a musty smell. The leaves must show some resistance to bending and must not collapse. If there are a few leaves with a tired appearance, cut them off immediately; all of the other leaves will be good for additional days without rotting from any decay that may develop in those leaves.
This technique is effective for storing fresh coriander and will take less than five minutes to complete. Doing so will also prevent many trips to the grocery store, which helps reduce food waste and ensure fresh coriander is available when needed for garnishes, chutneys, marinades, and general cooking.
