Choose bunches of Chinese coriander with whole, unblemished dark green leaves and intact roots.

Although less widely available outside of regions where it is a staple ingredient, you can usually find it in Asian and Latin American markets. 

Fresh Chinese coriander leaves will keep for several days in a plastic bag stored in the refrigerator crisper. 

Like basil, the leaves tend to darken, so you can keep them instead in olive oil for a few weeks. 

The leaves dry well for year-round use.

Wash the leaves under running water. Pat dry with paper towels.

Cut off the roots.

Chop finely. 

Chinese coriander is not used raw, but cooked. Add it to stews, beans and rice dishes.

More pungent than its relative cilantro, it can be used in the same cooked dishes, but you should adjust the amount to taste. 

This herb is also used in marinades and adds depth of flavor to chutney.

Widely used in Southeast Asian cooking, Chinese coriander flavors curries and salads, Vietnamese and Cambodian soups, and Thai cuisine - here noodles and Chinese coriander are inseparable. It is also popular in other Asian countries such as India, Singapore, and Malaysia.

Native to South America, cilantro is widely used in Latin America to season rice, soups, and salsas. It is a basic ingredient in the Puerto Rican "sofrito" and the famous Brazilian "tacaca."