Storage: For best storage, make sure the leaves are completely dry. Cover loosely with a plastic bag and store in the refrigerator. Change the water after several days if the water starts to discolor. Cilantro can last for 2 weeks or longer when stored this way.

Preparation: Cilantro is best washed by holding it by the stems and washing the leaves. Dry with a paper towel or salad spinner. Remove the larger stems and then chop the leaves and the remaining stems together with a sharp knife.

Taste: A fragrant mix of parsley and citrus

Nutritional Benefits: Cilantro is loaded with vitamins A, B-9 and K, and high in antioxidants and manganese.