Rinse cilantro under cool water and pat dry
Trim off thick stems at the bottom
Separate leaves from stems if you want finer chopping
Chop leaves and tender stems together for most recipes
Gather a small bunch, then slice crosswise into desired size pieces
For finer mince, keep chopping until the texture is uniform
For long strips, stack leaves loosely and slice lengthwise
Use a sharp knife and a steady grip to avoid bruising
Store cut cilantro in an airtight container with a paper towel to absorb moisture