Coriander, parsley and chives are herbs present in many Brazilian homes. They serve as great spices in many recipes, but they can quickly spoil if left in the fridge the wrong way. Here, then, is how to preserve cilantro, parsley, and chives:

Benefits of cilantro, parsley, and chives

Coriander is rich in antioxidant compounds that strengthen the immune system and fight the action of free radicals in the body, helping to prevent chronic diseases and premature aging The vitamin A in it is especially good for eye health, while the potassium protects the heart.

Parsley, on the other hand, is rich in numerous nutrients: calcium, iron, magnesium, potassium, zinc, vitamin C and even vegetable protein are some of them.

Finally, chives carry calcium, phosphorus, potassium, and vitamins A, C, and K.

Read also: How to preserve bread? Simple tricks that make a difference

How to store cilantro, parsley, and chives

First, start by washing the leaves under running water. Then, transfer them to a large container, fill it with water (approximately one liter) and drip a few drops of your bactericide Wait about 15 minutes and remember to rinse thoroughly afterwards.

Then, it is time to take out all the humidity: the more you dry the herbs, the more shelf life in the refrigerator you guarantee for them. This is because humidity promotes the growth of fungi and bacteria that deteriorate food.

A tumble dryer can be a great ally in this task. It's very easy to use: just put the leaves inside and turn it quickly. However, an even simpler process requires only a dish towel. To do this, roll the leaves in the cloth, forming a small bundle, and gently tap the cloth on a table or sink.

Now you can chop them to make your life easier in the kitchen! Finally, remember to store the herbs in plastic bags. zip-lock "There are those who mix the three and make a kind of paste, adding crushed garlic and onion, for even more practicality .

Can it be frozen?

Yes, and here's a tip: you can freeze it in ice cube trays with a little water. This way, you only defrost what you're going to use in the recipe in question.