Step 1

Wash cilantro in a large bowl (such as a salad spinner) of cold water. Change the water once or twice and wash again, until no more grit remains.

Step 2

As soon as the cilantro is washed clean, spin in a salad spinner. Alternatively, drain it in a large sieve and shake off the excess water.

Step 3

Lay it out in one single layer on a paper towel to air dry.

Step 4

Grab the bunch of washed cilantro and lay it out on your cutting board. Cut off the large woody stems, at the point where the leaves start to grow.

Step 5

Cut the cilantro leaves from one end of the bunch to the other, using a gentle rocking motion with a knife. Roughly or finely chop to your desired consistency.

Step 6

Without Washing: Wrap the unwashed cilantro bunch in a clean paper towel and place in a plastic storage bag. The cilantro will keep for up to 1 week.

Step 7

Mason Jar: Place the whole cilantro in a mason jar filled with an inch or two of cold water (just like flowers). Then cover it loosely with a plastic bag and store in the fridge. This is best when you want to cut off the leaves as needed. The cilantro should last for up to 1 week.

Step 8

Spread the washed and dried whole cilantro out onto a layer or two of clean paper towels, making sure not to smoosh down. Gently fold it twice to wrap the cilantro.

Step 9

Add the wrapped cilantro to an airtight container and cover with the paper towel. Seal tight and place in the fridge. The cilantro should last up to 3 weeks! (Note: For best results, make sure to change the paper towel after 1 1/2 weeks. And if you see any brown or bruised leaves, remove them as well).

Step 10

Spread the chopped cilantro out onto a layer or two of clean paper towels as loosely as possible.

Step 11

Place in an airtight container and seal tight. It should last for up to 2 weeks.