Cilantro: The Evil Divider

This post isn't about the pros and cons about cilantro (or the record: PRO- it tastes awesome; CON- some people don't like it and this makes cooking for the masses a pain in the pa-tooey!)  This post IS about a genius idea I had for keeping cilantro longer.  Please witness the miracle:

it's alive, ALIIIIIVVVEEEEE!!!!!!!!!!!

I decided to try and keep cilantro as I keep fresh-cut flowers.  And. It. Worked.  This bunch of cilantro has been with me since September 9th.  It is now September 30th.  DO YOU KNOW WHAT THIS MEANS?!?!??!  Cilantro is hands down the fastest-spoiling herb I have used.  Two-Three days after purchase, and portions start getting slimy & wilt-y.  Not cool.  I never make it though a whole bunch (which are always fairly sizable!) before it gets tossed.... UNTIL NOW!

Here's the low-down:  put stems in water (but not enough to submerge any leaves).  Every couple days snip off the bottom inch (give or take) of the stems.  Keep refrigerated.  Use as needed.  VOILA!!!!!!!!!!!

...

And if this is some kitchen secret that everyone knows about and no one has told me, than you all can go suck on a lemon.  Am I the only one who didn't know this??