Once I figured out that cilantro and coriander were the "same" herb it made reading recipes so much easier. Cilantro is the leafy part of the plant. Coriander is the seed of the plant. I love cilantro in thai food or in salsas, yet in the wintertime the store bought cilantro (if I can even find it) is very wilty looking as well as pricey. Coriander I use when I'm canning in the fall time.
Cilantro does not dehydrate well so I've found a way you can enjoy it year around.
In your food processor place 4 cups washed cilantro. I snap off the really long stems and put the stems and any yellow leaves in my compost jar for later.
On the pulse mode of your food processor break down the cilantro, adding 2 cups more of the leaves. Drizzle in about 3 tablespoons olive oil. You keep up this process until all your cilantro is gone. Add more olive oil if required.
Once it has made a paste, scoop out and into a silicon ice cube tray. I have found these are the best to work with. Put into freezer and allow to harden. Once frozen remove from the mold and store in an airtight container and label.
Voila! "Fresh" cilantro for year around use especially when you get a hankering for pad thai in January!