Wash thoroughly (cilantro often has sand and grit). Shake off excess water and pat dry. Chop leaves and tender stems together — the stems have excellent flavor.
Oil cube method: Pack chopped cilantro into ice cube trays, fill with olive oil or a neutral oil (like avocado oil). Freeze, pop out cubes, and bag. Drop cubes directly into curries, stir-fries, salsas, and rice dishes.
Water cube method: Same process but with water instead of oil. Better for dishes where you do not want added oil. Cilantro-water cubes work well dropped into soups and stews.
Purée method: Blend cilantro with a small amount of water or oil into a paste. Freeze in ice cube trays. Good for cilantro-heavy sauces like chimichurri or green chutney.
3 to 6 months.
Use from frozen in cooking. Do not try to use as a fresh garnish — the texture will be limp.