Look for fresh, leafy bunches.  Try to buy cilantro with the roots still attached.  At home, place the cilantro in a sturdy glass with water covering the roots.  Wrap the leaves loosely in a plastic bag and place in the refrigerator.  Change the water every few days and the cilantro will last nearly 2 weeks. For cilantro without roots, follow the same procedure, but store for only 1 week.  Cilantro does not freeze well.

Do not wash cilantro until ready for use.  cut off roots and this stems. Wash leaves in a sink of cold water.  Rove and spin dry.  Chopped in generous amounts and simmered with tomatillos and hot peppers, cilantro makes a pungent sauce.