How to Dry Cilantro Using 3 Simple Methods

Cilantro (Eryngium foetidum) is a leafy green herb in the Apiaceae family of plants with delicate leaves and stems. This close relative of parsley is also known as “coriander” in some countries. The coriander roots are edible, though consumed less frequently than the leaves and seeds of the plant. This annual herb is most frequently used in Latin American, Asian, Middle Eastern, and Caribbean cooking—particularly Mexican, Spanish, and Indian cuisine.

Both the stems and leaves of the plant can be used in either their raw or cooked form. However, cilantro is generally preferred raw given its delicate structure, and the fresh leaves are frequently used as a garnish. Beyond culinary purposes, cilantro is prized in essential oils for its fresh, earthy aroma. You can purchase a bunch of cilantro at the grocery store or grow it yourself in your home herb garden.

Consider the basic steps for preparing your cilantro for drying.

1. 1. Start with the freshest cilantro. Use only the freshest bunches of cilantro to dry and preserve. Cilantro at optimal freshness will retain more nutrients like vitamin C, vitamin K, and potassium. Discard any wilted cilantro leaves, mushy cilantro, or cilantro that is otherwise past its prime.
2. 2. Rinse the fresh cilantro leaves. Thoroughly rinse the cilantro leaves under cool, running water. Use a salad spinner or pat the cilantro with a paper towel to remove any excess water.
3. 3. Remove the stems (optional). Use your hands to detach the cilantro leaves from the stems. You can bypass this step if you are air-drying your cilantro or enjoy eating the stems in addition to the leaves.

The drying process can take place in an oven, food dehydrator, or in direct sunlight.

1. 1. Air-drying cilantro: Tie the stem ends together with a piece of twine and hang the bundle in a warm, dry place like a sunny window. Plan on letting the bundle of cilantro air-dry for one to two weeks. Check the progress of the drying after one week and move the bundle to long-term storage once the cilantro leaves appear flaky or crumble easily.
2. 2. Drying cilantro in an oven: Preheat the oven to its lowest temperature or up to 200 degrees Fahrenheit. Spread the cilantro leaves in a single layer on a cheesecloth. Place it on a wire rack in the middle of your oven so that air can circulate underneath the herbs. Bake the cilantro for thirty minutes, checking on it periodically. A crispy texture indicates that your cilantro leaves are ready to use or store.
3. 3. Drying cilantro in a food dehydrator: Line a dehydrator tray with parchment paper and set your dehydrator to 110 degrees Fahrenheit. The average drying time will depend on how much cilantro you put in your dehydrator, but expect the process to take at least one hour.

Store your dried cilantro leaves in airtight containers such as Mason jars or plastic bags. When stored in an airtight container in a cool, dark place, dried cilantro leaves can last up to three years. Freezing cilantro is another option that will maintain optimal quality for up to six months.

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