Trim the root ends which normally gets sold along the green coriander leaves.

Soak in a bowl of water and rinse well

See the fine dust that is left behind.

Let them drain over a colander

Then spread over a cloth to make sure the water is completely absorbed. If require, put it under fan.

Slowly cover it up like this to absorb whatever water might still be in the leaves.

Take the bowl that you want to store the leaves, cut a newspaper to the size of the inner bowl.

Place the fresh leaves inside.

The stalk can also be stored to be used in Rasams. They add such flavour.

Take another paper cutting and cover over the fresh leaves. Refrigerate. There is no need to freeze the leaves.

This is after two weeks. Of course I have been using and opening it in between.

If required change the paper used to cover the leaves.