1

Choose the vegetables. Using a pair of sharp kitchen scissors, cut no more than 2.5cm off the root of each cilantro plant.

The parts exposed after cutting off the roots are fresh and alive and can still absorb water. But after an hour of exposure to the air it will start to die and will not be able to absorb any more water.

If you don't have kitchen scissors, a sharp table knife will do.

2

Keep the leaves dry. Don't rinse with water, as this will get the leaves wet.

If the leaves get soiled or otherwise need to be rinsed clean, you can wait until just before you want to use them, and don't wash them ahead of time before storing them.

3

Grab a jar and fill it with a small amount of water. [1]Fill a clean glass jar a quarter to a half full of water.

The height of the water level is enough to just cover the rhizome, don't let all the leaves soak in the water as well.

Basically, pruning cilantro is the same as pruning flowers; the cilantro absorbs the water like a flower in a vase, which ensures that the leaves are fresh and vibrant for a long time.

4

Cover the cilantro with a plastic bag. Place a clean plastic bag over a glass jar to cover the leaves as well as the mouth of the jar.

You can also use a rubber band to secure the plastic bag to the bottle if desired, though this is not necessary or necessarily helpful in preserving the cilantro.

Adding the bag will limit the cilantro's exposure to outside air.

5

Put the glass jar in the refrigerator, and as long as the leaves of the cilantro are always fresh and not discolored, it's ready to eat.

It will usually keep for at least two weeks or so.

6

Change the water regularly, and if you see that the water is discolored, then pour it out and reintroduce clean water....

It may be necessary to change the water every few days.