I used to volunteer in a hippie kitchen in Berkeley and I was taught to basically shave the cilantro leaves off of the bunch by quickly going around it with a sharp chef’s knife. It took me another 10 years to discover that cilantro stems are delicious!
We frequently make cilantro-lime rice (as a side or in Tacos), and I love the little crunch and burst of flavor when I get a little stem piece between my teeth.
While we’re on the subject of fresh herbs, if you don’t already have a system for keeping them from drying out or rotting (America’s Test Kitchen recommends removing the band, washing, drying, wrapping in paper towels and sliding into an unsealed ziplock bag), I think it’s worth considering an herb keeper:
This one has a vent on the top to reduce the odds of drips falling down, the clear sides slide down to prevent needing to awkwardly reach down into the container, and there are dividers to keep the different herbs separated.