La Langue: The Free Cilantro Test — French Herb Words, Market Scripts, and Freezing the Extra Before It Becomes Compost

PHOTO 1	PHOTO 2	PHOTO 3	PHOTO 4
The Place Richelme vegetable stall moment: leeks, peppers, herbs, and one customer trying to look prepared.	Herbes de Provence in sacks: the dried-herb universe where every label looks useful and slightly accusatory.	Fruit, cheese, produce, and the cheerful danger of buying “just one thing” at the market.	A Provençal morning market scene, where even the vegetables seem to know more French than I do.

French herb vocabulary, market phrases, and how to freeze basil, coriandre, cébettes, and other herbs for easy cooking.

The morning I accidentally became a regular

It finally happened.

I have heard the stories. I have listened, respectfully and with only mild envy, as friends described the mysterious moment when a market vendor decides you are no longer merely a person buying vegetables, but someone familiar enough to be offered something extra.

My friend Barbara had told me this happens.

Other people had told me this happens.

I had smiled and nodded, while wondering if there was a secret Provençal loyalty card hidden somewhere between the parsley and the tomatoes.

Then this morning, at the daily market on Place Richelme in Aix-en-Provence, I had my moment.

I needed coriandre, basilic, and oignons verts for a Mexican dinner. Nothing ambitious. Nothing dramatic. Just a small herbal mission before cooking.

The bunches of herbs were enormous and 1,50 € each, which already felt like Aix saying, “Here, have fragrance by the armful.” I bought what I needed, spent about 4 € total, and then the vendor grabbed a big handful of cilantro/coriander and asked if I wanted it for free.

Free.

At the market.

To me.

I accepted with the casual confidence of a man who absolutely knew what he was going to do with a mountain of fresh herbs.

Inside, of course, I was thinking: I have perhaps six hours before this becomes a sad green science experiment in the refrigerator.

But I had been meaning to learn how to freeze the extra herbs I always seem to buy with hope and throw away with shame.

So here we are: another unscripted French market moment, another tiny victory, and another reason to learn the words before the basil starts judging me.

The sentence I can now say:

“Je vais congeler le reste pour cuisiner plus tard.”
I’m going to freeze the rest for cooking later.

A very practical sentence. Also a sentence that sounds much better than, “I will discover this cilantro behind the yogurt next Thursday.”

First, the useful French word: les herbes aromatiques

In English, I usually just say “herbs.”

In French, the phrase I see and hear often is:

les herbes aromatiques
aromatic herbs / culinary herbs

You may also hear:

les aromates
aromatics / flavoring ingredients

This can include herbs, but sometimes also garlic, onion, spices, bay leaves, and the little things that make dinner taste like someone had a plan.

At the market, the category is not always tidy. Herbs may be displayed in bunches, mixed with salad greens, tucked beside onions, or sitting near vegetables in a way that says, “The French expect you to know what to do with this.”

I often do not. But I am learning.

The herb words I keep needing at the market

Here are the words I wish I had memorized earlier.

Fresh herbs

English	French	Notes
cilantro / fresh coriander	la coriandre	In France, coriandre often means the fresh leaves. The seeds are also graines de coriandre.
basil	le basilic	Essential for tomatoes, pesto, and pretending one lives inside a cookbook.
parsley	le persil	Flat-leaf parsley is persil plat. Curly parsley is persil frisé.
mint	la menthe	Useful for tea, tabbouleh, lamb, desserts, and summer survival.
dill	l’aneth	Great with fish, yogurt sauces, potatoes.
chives	la ciboulette	Not the same as green onions. More delicate.
thyme	le thym	Very Provençal, very powerful, very easy to overestimate.
rosemary	le romarin	Good with potatoes, chicken, lamb, and roasted vegetables.
bay leaf	le laurier	Usually used dried. One leaf, not seven. Ask me how I know.
tarragon	l’estragon	Classic with chicken, fish, eggs, and sauces.
sage	la sauge	Lovely with butter, pork, squash, beans.
oregano	l’origan	Common in Mediterranean cooking.
savory	la sarriette	Often seen in Provence; good with beans.

Green onion words: the small trap

For Mexican cooking, I needed what I would call green onions or scallions.

In France, I have seen or heard several words, and this is where things get delightfully messy.

les oignons verts
Green onions. This is understood, but may sound a little more generic.

les cébettes
Spring onions / scallions, especially common in the south of France and Provence.

la ciboule
A spring onion/scallion type herb, related but not exactly the same as ciboulette.

la ciboulette
Chives. Smaller, finer, more delicate.

My practical Aix market approach:

“Je voudrais des cébettes, s’il vous plaît.”
I’d like some scallions/spring onions, please.

And if I am not sure:

“C’est pour une recette mexicaine — des oignons verts, vous voyez ?”
It’s for a Mexican recipe — green onions, you know?

This is not elegant French. It is survival French. Survival French has fed me very well.

The market script: when the vendor offers something extra

Here is the part that always catches me: not the planned sentence, but the little human surprise.

The vendor says something fast. He gestures toward a bunch of herbs. He smiles. I understand maybe 63% of the words and 100% of the tone.

Possible phrases:

“Vous en voulez ?”
Do you want some?

“Je vous mets un peu de coriandre en plus ?”
Shall I add a little extra coriander/cilantro for you?

“Je vous l’offre.”
It’s on me / I’m giving it to you.

“C’est cadeau.”
It’s a gift / on the house.

That last one is one of my favorite French phrases.

C’est cadeau.

It sounds festive, generous, and very slightly like a magic spell.

How to respond without panicking

“Oui, merci beaucoup, c’est gentil.”
Yes, thank you very much, that’s kind.

“Avec plaisir, merci.”
Gladly, thank you.

“Oh, c’est gentil, merci !”
Oh, that’s kind, thank you!

“Oui, je vais le congeler pour cuisiner plus tard.”
Yes, I’ll freeze it for cooking later.

And if it is truly more than you can use:

“C’est très gentil, mais j’en ai déjà assez, merci.”
That’s very kind, but I already have enough, thank you.

This is useful because saying no politely in France is its own language level.

Possibly B2. Maybe doctoral.

The tiny cultural shift: from transaction to relationship

What I expected when I moved to France was that the market would be charming.

And it is.

But “charming” is too postcard-small for what it actually feels like.

The market is not just a place where food is sold. It is a place where recognition accumulates slowly. A nod one week. A remembered order the next. A vendor who no longer looks surprised when I ask a question badly but persistently. A free handful of herbs tucked into the bag as if to say, Yes, you are part of the morning now.

That is the shift.

Not “I got free cilantro,” though honestly, that part was thrilling.

It was more: I am starting to belong to a few tiny routines here.

The plane trees over Place Richelme. The clatter of crates. The wet green smell of basil and coriander. The sound of someone saying “c’est cadeau” like it is the most ordinary thing in the world.

And me, walking home with too many herbs, thinking: Now I need the French for “freezer bag.”

How to freeze herbs for cooking

Fresh herbs are beautiful, but they are also dramatic.

One day they are vibrant and full of promise.

The next day they have become a damp little tragedy in the vegetable drawer.

Freezing herbs is not perfect. They will not come out looking like fresh garnish. Frozen herbs become darker and softer, so they are best used in cooked dishes, sauces, soups, stews, beans, rice, marinades, pasta sauces, and anything where flavor matters more than appearance.

For garnish, buy fresh.

For cooking, freeze.

That is the peace treaty.

French freezer vocabulary

Before the practical steps, here are the words that help.

English	French
to freeze	congeler
frozen	congelé / congelée
the freezer	le congélateur
freezing	la congélation
defrost / thaw	décongeler
a freezer bag	un sac de congélation
an ice cube tray	un bac à glaçons
ice cubes	des glaçons
olive oil	l’huile d’olive
water	l’eau
to chop	hacher
to mince finely	émincer finement
to rinse	rincer
to dry / pat dry	sécher / éponger
a label	une étiquette
to label	étiqueter
leftovers / the rest	les restes / le reste

My new favorite kitchen sentence:

“J’ai mis la coriandre dans un bac à glaçons avec un peu d’eau.”
I put the cilantro in an ice cube tray with a little water.

Will this sentence win literary prizes? No.

Will it save the cilantro? Yes.

Method 1: Freeze herbs loose in a bag

This is the easiest method.

It works best with herbs you plan to toss into cooked dishes without needing a perfect measured cube.

Good for

coriandre
persil
aneth
menthe
romarin
thym
sauge
laurier

How to do it

Rinse the herbs gently.
Wash off soil or grit with cool water.
Dry them very well.
This matters. Wet herbs freeze into an icy clump. Use a salad spinner, towel, or paper towel.
Remove tough stems if needed.
For cilantro and parsley, tender stems are fine for cooking. For rosemary and thyme, you may freeze sprigs whole or strip the leaves later.
Spread on a tray if you want them loose.
Freeze in a single layer for about an hour, then transfer to a freezer bag.
Label the bag.
Herb names become surprisingly mysterious once frozen.
Use straight from the freezer.
Do not thaw first unless the recipe really requires it.

French phrase

“Je les congèle à plat avant de les mettre dans un sac.”
I freeze them flat before putting them in a bag.

This makes me sound more organized than I am.

Method 2: Freeze chopped herbs in ice cube trays

This is the method I am most excited about because it turns my market optimism into little cooking cubes.

Good for

coriandre
basilic
persil
ciboulette
menthe
aneth
cébettes, chopped

How to do it

Rinse and dry the herbs.
Chop them.
Put a spoonful into each compartment of un bac à glaçons.
Cover with a little water.
Freeze until solid.
Pop the cubes into un sac de congélation.
Label the bag with the herb and date.

Then, when cooking, drop a cube directly into:

beans
rice
soup
tomato sauce
curry
chili
taco meat
shakshuka
stew
pan sauce

For my Mexican dinner, cilantro cubes would be ideal for cooked beans, rice, or sauces.

Not ideal for sprinkling prettily over tacos.

The freezer is practical. It is not a stylist.

French phrase

“Je fais des glaçons de coriandre pour les sauces.”
I make cilantro ice cubes for sauces.

This sounds oddly chic. I recommend saying it with confidence.

Method 3: Freeze herbs in olive oil

This is wonderful for Mediterranean cooking.

It is especially useful for herbs that often begin a dish in a pan with oil: basil, parsley, thyme, rosemary, sage, oregano.

Good for

basilic
persil
romarin
thym
origan
sauge
estragon

How to do it

Wash and dry the herbs very well.
Chop or blend them.
Place in an ice cube tray.
Cover with olive oil.
Freeze.
Transfer frozen cubes to a labeled freezer bag.

Use a cube to start a sauce, sauté vegetables, flavor chicken, enrich soup, or rescue sad pasta.

Important note: herb-and-oil mixtures should not sit around at room temperature. Make them, freeze them, and keep them frozen until cooking.

French phrase

“Je congèle le basilic avec de l’huile d’olive.”
I freeze the basil with olive oil.

Very Provence. Very responsible. Slightly smug.

Method 4: Make a herb paste

This is for when the herb pile is no longer a bunch but a situation.

Blend herbs with a little olive oil or water until you have a paste, then freeze in small portions.

Ideas

Coriandre paste
Cilantro + a little water or oil. Good for beans, soups, sauces, marinades.

Basil paste
Basil + olive oil. Good for tomato sauce, pasta, soups.

Persil paste
Parsley + olive oil. Good for garlic butter, potatoes, fish, chicken.

Green onion paste
Cébettes + oil or water. Good for soups, rice, stir-fries, marinades.

This is also the method for almost-pesto.

Not full pesto. Just “I have basil and courage.”

French phrase

“J’ai mixé les herbes avec un peu d’huile.”
I blended the herbs with a little oil.

What not to expect from frozen herbs

This is important.

Frozen herbs do not return from the freezer as their former glamorous selves.

They are not good for:

fresh garnish
salads
delicate finishing
dishes where the herb must look bright and crisp

They are good for:

cooked sauces
soups
beans
stews
rice
omelets
marinades
casseroles
anything simmered, sautéed, or blended

In other words, frozen basil will not make a Caprese salad beautiful.

But it may make a winter tomato sauce taste like July had a forwarding address.

A quick herb-by-herb freezing guide

Coriandre

Freeze chopped with water in ice cube trays.

Best for:

black beans
rice
soups
chili
curry
sauces
marinades

French sentence:

“La coriandre congelée est meilleure dans les plats cuits.”
Frozen cilantro is better in cooked dishes.

Basilic

Freeze with olive oil or make a paste.

Best for:

tomato sauce
pasta
soup
chicken
roasted vegetables

French sentence:

“Le basilic noircit facilement, donc je le congèle avec de l’huile.”
Basil darkens easily, so I freeze it with oil.

Persil

Freeze loose, chopped, or in cubes.

Best for:

soups
omelets
potatoes
garlic butter
fish
chicken

French sentence:

“Je garde toujours du persil au congélateur.”
I always keep parsley in the freezer.

Cébettes / oignons verts

Slice and freeze loose or in cubes.

Best for:

soups
fried rice
beans
stir-fries
omelets
sauces

French sentence:

“Je coupe les cébettes avant de les congeler.”
I cut the scallions before freezing them.

Thym and romarin

Freeze sprigs whole.

Best for:

stews
roasts
potatoes
beans
soups

French sentence:

“Je congèle les branches de thym entières.”
I freeze the thyme sprigs whole.

French learner tips by level

A1: survival words

Learn these first:

le basilic — basil
la coriandre — cilantro/coriander
le persil — parsley
la menthe — mint
congeler — to freeze
merci beaucoup — thank you very much

Market sentence:

“Je voudrais de la coriandre, s’il vous plaît.”
I would like some cilantro, please.

A2: simple explanations

Useful when you need to explain what you are doing.

“C’est pour cuisiner ce soir.”
It’s for cooking tonight.

“Je vais congeler le reste.”
I’m going to freeze the rest.

“Je voudrais un petit bouquet de basilic.”
I’d like a small bunch of basil.

B1: handling the surprise

When the vendor offers something extra:

“Oui, avec plaisir. Je vais le congeler pour plus tard.”
Yes, gladly. I’ll freeze it for later.

“C’est très gentil, merci. J’en utiliserai une partie ce soir.”
That’s very kind, thank you. I’ll use part of it tonight.

B2: being specific

“Je cherche des herbes fraîches pour une recette mexicaine — coriandre, basilic et cébettes.”
I’m looking for fresh herbs for a Mexican recipe — cilantro, basil, and scallions.

“Vous me conseillez de les garder au frigo ou de les congeler ?”
Do you recommend keeping them in the fridge or freezing them?

Advanced: the tiny cultural layer

Try listening for the difference between a transaction and a relationship.

A vendor may say:

“Je vous mets ça en plus.”
I’ll add this extra for you.

Or:

“C’est cadeau.”
It’s on the house.

The grammar is easy.

The cultural meaning is warmer.

It says: you came back. You are recognized. You are not just passing through.

My new market script for herbs

Here is the script I wish I had had in my pocket.

Bonjour monsieur / madame.

Je voudrais un bouquet de coriandre, un bouquet de basilic, et des cébettes, s’il vous plaît.

C’est pour cuisiner ce soir.

If offered extra:

Oh, merci beaucoup, c’est gentil. Je vais congeler le reste pour cuisiner plus tard.

If I need less:

C’est très gentil, mais un petit peu suffit, merci.

If I do not know the word:

Comment ça s’appelle en français ?

That last sentence may be the most useful sentence in the entire French language.

Well, that and:

“Vous pouvez répéter plus lentement, s’il vous plaît ?”

Which remains my personal national anthem.

Sources for further information

For the Aix market itself, the Aix-en-Provence Tourist Office notes that the food market at Place Richelme is open daily and includes fruit, vegetables, herbs, olive oil, eggs, goat cheese, honey, garlic, and other Provençal flavors.

For herb storage and preservation, Michigan State University Extension has a helpful guide on using, storing, and preserving herbs, including freezing tender herbs in water or ice cube trays. Their shorter article on using and preserving fresh herbs also notes that frozen herbs are best used in cooked dishes rather than as garnish.

For food safety around herb-and-oil mixtures, Oregon State University Extension’s refrigeration guidelines are a useful reminder not to leave herb oils sitting around casually on the counter like they are decorative.

Your turn

Have you ever had a market vendor offer you something extra — herbs, fruit, advice, a recipe, or a friendly correction of your French?

And what do you do with the leftover herbs: freeze them, dry them, make pesto, or discover them three weeks later in the refrigerator looking like a tiny haunted forest?

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