According to Emeril, you can store a cilantro bunch upright in a glass with some water at the bottom, in your fridge. I'd imagine it would work for parsley as well. And like any fresh herb, make sure it is dry before storing it in your fridge.
Wash cilantro in clean water to remove any sand or dirt, and discard any roots and old or bruised leaves. Store fresh cilantro in the refrigerator in a sealed container or wrapped in a slightly damp towel. Use it as early as possible, because it loses flavor and nutrients quickly if kept for longer periods.
There are two common ways to store cilantro. 1. Snip the ends of the unwashed stems and place the cilantro bunch in a glass or mason jar of water. Change the water when it discolors. Cover the bunch with a plastic baggie. Refrigerate. 2. Roll in a damp towel and place in a plastic bag. Refrigerate.
Cut tip off the root end of the bunch and stick it in a jar of water. Place a plastic bag over the leaves loosely and store in the fridge. Should last for a week or more.
Or, after you cut the end off, you can wrap the stem in a wet paper towel and place the the whole thing in a ziplock bag. Squeeze out most of the air and store in the fridge
Wrap the bundle in kitchen paper (remove the rubber band) or a newspaper and put it in a ziplock bag. it will last longer and leave it in the fridge
in the fridgerater so it will keep fresh
2 Tbsp dried cilantro = 1/4 cup fresh cilantro
1 T fresh = 1t dried , so 2 T fresh cilantro = 2 t dried
qwerty
Use 1/3 or 1/2 of the fresh amount. So, if the recipe calls for 1 teaspoon fresh cilantro, you use 1/3 or 1/2 teaspoon of dried.
It will look limp and insipid. When cilantro is fresh it has a crisp feel and looks brilliant green
You can substitute 1 tablespoon dill seed for 3 dill heads. The flavor will be less pungent than if you use fresh dill.
About 8 grams
It is less because the dryness make the leaves smaller.(The leaves curl up.)
There is no difference between cilantro and coriander seeds, because cilantro and coriander are two names for the same plant. Cilantro is merely the Spanish name for a plant that is known in English as coriander. The term Cilantro is popular for the fresh leaves of the plant in America because most Americans are only familiar with the use of the fresh leaves in Mexican cuisine, where it's known by the Spanish name.
1 cup = 16 tablespoons 1 tablespoon = 0.06 cup
Fresh cilantro is available year-round. If you can, buy fresh organic leaves instead of the dried herb, as they are superior in flavor and nutrition. Look for vibrant green leaves and firm stems that are free from spoilage or yellowing.
Depends how close packed it is. Most that I see are about 7-8 ounces.