Cilantro is also commonly known as Coriander, or Chinese Parsley.
Snip off the bottom of the unwashed cilantro stems. Fill a jar or a water glass partially with water; place the stem ends of the herbs into the water in the container. Store the jar of cilantro in the refrigerator, cover loosely with a plastic bag. Change the water after several days if the water starts to discolor. Fresh cilantro can last up to 2 weeks or longer when stored this way.
To freeze: remove the leaves and discard the cilantro stems. Fill every ice cube cavity of an ice cube tray with the cilantro leafs, then completely top off with water. Place in the freezer for 2 days; remove the cilantro cubes and transfer them into a freezer Ziploc bag. Store the Ziploc bag in the freezer for 2 months and use as needed.
To dry: Bundle the cilantro by the stems; tie the bundle with a rubber band. Poke holes every 2 inches in a medium size brown paper bag to provide air circulation. Put the bundle of cilantro in the paper bag; tie the end of the bag closed. Place the paper bag in the basement for about a week until the leaves are dry enough to fall lose from the stems. Store the dried leafs in an air tight glass jar for 6 to 8 months.
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