Fruits are fairly easy to clean things off of, because they tend to have thick rinds and/or hard exteriors (apples, oranges, bananas, etc.); so pesticides sit on top, and we just have to wash them off. Baking soda and water will do that to some extent (plus rubbing, which is quite important!).
Greens, though, don't have that kind of exterior. Pesticides on the surface can be cleaned off, and should be, but to a large extent they're already inside the green. Soaking them might remove some of the pesticides, but odds are you'll remove a lot of the flavor if you soak them long enough to help; and remember, pesticides are typically intended to not wash off too easily (or they'd be gone the next time it rained!).
That said, cilantro (and other herbs) are relatively low risk for pesticides, particularly if they're US-grown. Consumer Reports rates them "Low" (Mexico) and "Very Low" (US) risk; I suspect it's not because Cilantro doesn't have pesticides (it does - search 'Cilantro Pesticide' and you'll find a lot), but because you just don't use that much of it in your food. Much more concerning would be lettuce, broccoli, etc. - things you eat in large quantities - because you'll have a lot more of the pesticide along with it.