If you like the aromatic flavor of salsa served in Mexican restaurants, you’ll like cilantro. The leaves have an instantly recognizable fragrance that fills a room when you cut them. Sometimes called Chinese parsley, its distinctive aroma and flavor is also part of Caribbean and Asian foods, lending flavor to recaito, salsas, curries, salads, chutneys, herbed butters, and meat marinades.
Cilantro should be stored wrapped in paper towels in a zip top bag in the warmest part of your fridge (usually near the light).
For long term storage of cilantro, lightly coat the leaves with plain olive oil and freeze them. Freezing will preserve cilantro’s flavor, but make it limp and very fragile.