It doesn't LoL, that's why I was glad to get the Vietnamese kindsteff bugielski said:How did you dry it. I thought it did not dry well.
I'm going to try that too!Paquebot said:I've forever run into the problem of having fresh cilantro. It's one of many welcome volunteers each spring. Of course, it's dry coriander by the time tomatoes and peppers are ripe and salsa is on the canning schedule. A way to always have fresh cilantro is to pick the leaves while still at their prime and freeze them. Each year, I fill a gallon jar loosely with the whole leaves and freeze it. Then right out of the jar and into the blender to be chopped with everything else. Taste is the same as if it were fresh!