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.