To me, cilantro is always an enigma. I can't grow it for squat. It always bolts even the non-bolting variety. If I buy a bunch at the store, I use a smidgen to make a batch of salsa and then storing it in the bag I bought it in, it's slimy and rotten by the time I'm ready to use some more. I've solved the problem: Rinse bunch in cold water and shake off most of the excess moisture. Loosely roll up the bunch in 2 paper towels, then looseley roll up the paper-wrapped cilantro in the plastic bag from the store. At 10 days it's still in great shape! No doubt works with Italian flat-leaf parsley as well.