Article: Use scissors to cut the band holding the cilantro together. Turn on the faucet and place the cilantro under the water. Use your hands to gently rub the cilantro to remove any dirt. Rinse the cilantro until all the dirt is removed. Shake off the excess water and pat the cilantro dry with paper towels. Set aside the amount of cilantro that you want to use on a cutting board. Both the leaves and stems are edible. However, if you prefer to just eat the leaves, use your hands to remove the leaves from the stems. Remove as many leaves as you need to for your dish. Discard the stems. Bunch the cilantro leaves into a pile. Securely hold a chef's knife by the handle. Place the knife blade-side down on top of the cilantro. Place the palm of your other hand on top of the metal part of the knife. Make sure the tips of your fingers are away from the blade. Rock the knife back and forth to roughly chop the leaves. Avoid over cutting the cilantro into small pieces since over cutting can lead to blackened leaves. Fill a cup with water. Place the cilantro in the cup stem-side down, and place the cup in the fridge. Store cilantro for up to a week in the fridge.
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Rinse the cilantro under cold running water. Pull off the cilantro leaves to remove them. Chop the cilantro. Store unused cilantro in the fridge for up to a week.