Separate stems from leaves. The stems can be crushed prior to being added to a recipe.
Rinse the leaves in a colander or a salad spinner.
Spin dry or place colander on paper towels to absorb excess water. Use sharp scissors to snip leaves.
Place portion of cilantro that needed into a glass bowl and continue snipping finely.
Place larger snips in a ziplock bag and refrigerate. Note: Cilantro has a very strong smell.
A rotary herb mill is sometimes suggested.
This is the result. A crushed mush.
Some suggest putting the bunch into a glass of water and cover with a plastic baggie. I have found that it works when there are still roots attached to the bunch.
Two weeks later, still fresh and with a milder scent and taste. Thanks for viewing. For awesome napkins, please click on http://goo.gl/wRi61C