Cilantro (*Eryngium foetidum*) is a leafy green herb in the Apiaceae family of plants, with delicate leaves and stems. This close relative of parsley is also known as “coriander” in some countries, and is grown on the *Coriandrum sativum* plant, which also produces the common spice also known as coriander. The coriander roots are also edible, though consumed less frequently than the leaves and seeds of the plant. [This annual herb](https://www.masterclass.com/articles/how-to-cook-with-cilantro-plus-12-recipes-featuring-cilantro) is most frequently used in Latin American, Asian, Middle Eastern, and Caribbean cooking, particularly Mexican, Spanish, and Indian cuisine. Both the stems and leaves of the plant can be used in either their raw or cooked form. However, cilantro is generally preferred raw given its delicate structure, and the fresh leaves are frequently used as a garnish. To chop fresh cilantro, you will need a sharp chef’s knife and a cutting board. Follow this step-by-step guide: 1. __Wash the cilantro__. Wash the bunch of cilantro in cold water, rinsing it thoroughly to remove any dirt from the leaves. Drain the bunch of cilantro in a colander and pat dry with paper towels. 2. __Discard any brown bits__. Remove any cilantro stems and leaves that are brown. 3. __Place the cilantro on a cutting board__. Line up all of the stems and leaves in the cilantro sprigs to face the same direction. 4. __Trim the cilantro__. The stems of cilantro have a stronger flavor than the leaves. You can cut off the bottom stems if you only want the leaves. 5. __Cut the cilantro__. To chop cilantro, use one hand to move the sharp knife up and down on the cilantro in a rocking motion. With your other hand, move the un-chopped cilantro closer to the blade. Mince the cilantro as finely as you need to. Go slowly, making sure to keep your fingers out of the way so you don’t cut yourself. If you need to cut the cilantro more, bunch the leaves up before chopping. Cutting cilantro can be a great way to improve your knife skills. After chopping cilantro, consider the following ways to use and store the fresh herbs: 1. __Uses__: You can use chopped cilantro in Mexican dishes, including in pico de gallo and guacamole. Cilantro leaves are an important ingredient in many Asian dishes. You can also swap parsley for cilantro when making pesto. 2. __Storage__: Store cilantro in the fridge in an airtight container. Cut cilantro will keep for a couple of days in the fridge when stored properly. The cilantro will dry out if you leave it open, so make sure the cilantro is covered. 3. __Freezing__: You can also puree chopped cilantro in olive oil or water and freeze in ice cube trays. Cilantro can last in the freezer for up to six months. You can use the cilantro blocks in any recipe that calls for cooked cilantro, such as pesto or soups. Become a better chef with the [MasterClass Annual Membership](https://www.masterclass.com). Gain access to exclusive video lessons taught by the world’s best, including Alice Waters, Gabriela Cámara, Niki Nakayama, Chef Thomas Keller, Gordon Ramsay, Yotam Ottolenghi, Dominique Ansel, and more. Cilantro is a leafy herb and common garnish for salsa, curries, soups, and stews. Learn how to chop cilantro.