I love Cilantros. I use it mostly for the Indian and Mexican recipes I cook on special occasions. What I observe is that it dries up fast and so I found a way to make it fresh as possible.

1. Before chopping, dunk and swish cilantro in the water bowl, holding it by the stems. For very muddy herbs, change water and repeat this step until it’s mostly clear.
2. Shake cilantro well to remove the excess water.
3. Using paper towels, pat cilantro dry. Set paper towels aside for later.
4. Begin slicing through stems with your chef’s knife. Slice off only as much as you need; the unused portion will last longer uncut.
5. Holding your knife’s tip steady on the board while you rock the blade back and forth, finely chop cilantro. Take care not to over-chop, or cilantro will turn black.
6. Wrap unused cilantro in damp paper towels used in Step 3, and place inside a resealable plastic bag. Your herbs will last three to five days in the refrigerator, as long as you keep the paper towel slightly damp.