Cilantro (Coriander) Salt Recipe

Box of mixed herbs
Ben Pipe Photography/Photolibrary/Getty Images
Prep: 5 mins
Cook: 0 mins
Total: 5 mins
Servings: 20 servings
Nutrition Facts (per serving)
2 Calories
0g Fat
0g Carbs
0g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 20
Amount per serving
Calories 2
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 699mg 30%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Protein 0g
Calcium 9mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Fresh cilantro, also called coriander, is a wonderful herb that is used in everything from Mexican-style salsas to Middle Eastern dishes to Thai soups. Unfortunately, it doesn't dry as well as other leafy herbs do, and it doesn't keep long in the fridge. Here's an easy way to preserve the flavor of fresh cilantro.


  • 1/2 cup cilantro (leaves and stems, fresh, finely chopped)
  • 2 tbsp. salt

Steps to Make It

  1. Unless you grow your own and can pick just what you need, you may find yourself wasting both food and money by throwing out past-its-prime cilantro. This herb salt is an easy way to make use of leftover fresh cilantro.

  2. The amounts given are for 1/2 cup of cilantro salt, but you can multiply the amount so long as you stick to the ratio of 4 parts finely chopped, loosely packed cilantro to 1 part salt.

  3. Cilantro is notorious for having dirt clinging to it. Wash the cilantro well by holding the stem end of a bunch and swishing it in a large bowl or sink full of cold water. Repeat with clean water until grit no longer appears on the bottom. Pat the bunch of cilantro mostly dry between paper towels or a clean dish towel.

  4. Finely chop (mince) the fresh cilantro. A food processor comes in handy for this.

  5. Measure the cilantro after it is chopped. For every 4 parts of loosely packed fresh, finely chopped herb add 1 part kosher or other non-iodized salt (iodized salt could discolor the herb salt). Stir until well combined.

  6. Pack into a clean glass jar, cover, and store in the refrigerator.

  7. To use, leave out any other salt called for in the recipe you are making. Add to sauces instead of plain salt. Make a simple but delicious dip by adding 3/4 teaspoon of cilantro salt plus 1/2 teaspoon of garlic salt to 1 1/2 cups of sour cream, creme fraiche, yogurt, or labneh.

Tip: The same 4 to 1 ratio of fresh ingredients to salt can be used to create other wonderful herbal salts with herbs that don't dry well, such as cilantro, basil, chives, parsley, and rosemary.