1. Tie the fresh coriander into small bundles, put it into a fresh-keeping bag, and put it in the refrigerator. The coriander will remain as fresh and tender as before within 7-10 days;

2. Put the fresh coriander into a fresh-keeping bag. Bundle into small bundles, wrap with a layer of paper (preferably no green leaves), put in a plastic bag, then tie the mouth of the plastic bag tightly with a rope or rubber band, and place in a cool place. The coriander will remain as fresh and tender as ever within 7-10 days;

3. Eat the coriander that you bought without roots first, and leave the ones with roots. Then find a mineral water bottle, cut the bottle into two sections, and fill the bottom of the bottle with water. The height of the water should be almost enough to cover the coriander roots. Then put this bottle of coriander with water in the fresh-keeping layer of the refrigerator, which can keep the coriander as fresh and tender as before for half a month;

4. If it is to be stored for a long time, it can be dried and set aside. First, clean the whole fresh coriander, add water to the pot, add a little salt, then put the roots of the coriander into the pot, then slowly add the whole coriander into the pot until the coriander becomes more green, then take it out , let it cool and then hang it in a ventilated place to dry in the shade. Avoid exposure to the sun. After 3 to 4 days, the coriander will dry out and become crispy. Cut it into small pieces and store it. When eating, soak it in boiling water to make ingredients or put it into soup to maintain its original flavor.