Place the cilantro in a colander and wash with cold water for a few minutes to loosen and remove any dirt. Dry on paper towels or in a salad spinner.
Decide how much cilantro you want to use and store the remainder in a mason jar filled with water. You want to place the cilantro stems down into the water and cover with a clear plastic bag. You can place a rubber band around the bag to keep the bag in place. Store in the refrigerator for up to 2 weeks.
For the remaining cilantro you’ll use in your recipe, transfer the washed cilantro to a salad spinner or paper towel to dry as much as possible.
Line up the cilantro bunch together and use a sharp knife to cut off where the stems start to look larger. The stems have a more concentrated flavor, so you can decide how much or little you want to keep for the recipe.
Fold the remaining cilantro bunch in half the long way and use a rocking motion with the knife to chop as finely as needed.
Use in your recipe as needed.