How To Dry Cilantro (3 Quick & Easy Methods)

Having a jar of dried cilantro readily available at home allows you to quickly whip up salsa for any breakfast and dinner recipes. So, knowing how to dry cilantro is a kitchen essential.

In short, there are 3 methods of drying cilantro:

  • Air Drying (Washing & Pat-Drying, Tying, Bagging, Hanging & Drying, Unbagging, Storing) 
  • Microwaving (Washing & Pat-Drying, Plating, Microwaving, Storing) 
  • Dehydrating (Washing & Pat-Drying, Arranging, Dehydrating, Storing)  

Except for the last approach, you should be able to find the necessary materials already lying around the house.

For the elaborated details of each method and other helpful information related to dried cilantro, continue reading!

Is It Good to Dry Cilantro?

Yes, it is recommended if you want to keep dry cilantro readily accessible at your home or store it for later use. However, dry cilantro is neither as flavorful nor easy to use in recipes as fresh cilantro.

How to Do So?

This method requires running water, two pieces of string, a paper bag, and a warm area away from direct sunlight.

Step 1: Washing & Pat-Drying

To begin, run the cilantro under cool water and remove all the loose dirt. Then, use paper napkins to dab it dry. Do this gently to avoid damaging the leaves.

Step 2: Tying

Tie the ends of the stems together with a piece of string. Then, hang it up to dry in a well-ventilated area. The knot should be about 2.5 centimeters from the bottom and extra tight to continue holding after the stems have shrunk because of the drying process.

Step 3: Bagging

Fit the dried cilantro bunch into a paper bag with the stems poking up towards the opening of the bag. Seal the bag around the stems with another piece of string. Make sure that the bag you use offers plenty of space. You should not have to crowd or jam things in.

Step 4: Hanging & Drying

Use the loose ends of the knots you made in the previous step to hang the bagged cilantro in a warm and dry place. Be sure to avoid open windows and any areas with direct sunlight exposure.

Step 5: Unbagging

After a week, take the bag down and cut the string to remove it. If the leaves are crispy and crumbly, you are good to go. Otherwise, return it into the bag and hang it to dry for another week.

Step 6: Storing

When you are sure that everything is completely dried, transfer it into a clean, airtight jar for storage. You can keep it this way for up to three years!

How to Dry Using a Dehydrator

For this approach, you will need running water, napkins, and a dehydrator with trays included.

Step 1: Washing & Pat-Drying

Again, start by rinsing it under cool water, removing all dirt and debris. Then, soak away the excess water with napkins.

Step 2: Arranging

Transfer the cleaned ones onto your dehydrator tray and arrange it as a neat, single layer. If you have a lot, do this in batches. Do not attempt to crowd them or double the layers.

Step 3: Dehydrating

Insert the trays and run your dehydrator at 43°C for an hour. After this, the cilantro should be crumbly and crispy. If it is not, repeat for another 30 minutes.

Step 4: Storing

Store it as with the previous methods’ final step. It is best to keep it in a cool and dry place, along with your other cooking herbs.

How to Dry Using a Microwave

This method involves napkins, a micro-safe plate, a microwave, and an airtight container.

Step 1: Washing & Pat-Drying

As with the first step in the previous method, clean them by rinsing them under cool water and pat them dry with paper napkins.

Then, lay out two pieces of napkins and spread them out across. Next, sandwich them with two more pieces of napkins and draw out as much moisture as possible.

Step 2: Plating

Transfer the napkins and partially dried vegetables onto a micro-safe plate. Make sure that they are still in between the layers of the napkins.

Step 3: Microwaving

Now, place the plate into the microwave and set it at high temperatures for two minutes. Afterward, let it sit out to cool for one minute. If the cilantro is dry and brittle, continue to the last step. If not, microwave it for another 30 seconds.

Step 4: Storing

Finally, store it in a clean and airtight container for later usage. Like the previous method, the dried cilantro will stay good for up to three years.

How Long Are They Good For Once Dried?

As mentioned above, dry cilantro can be kept for up to three years. However, this is, of course, with care. If you do not store it properly, there is a high chance it will not last as long.

Is Dried Cilantro Good?

Yes, it is good if you know when and where to use it.

Unfortunately, you cannot always substitute dried cilantro for fresh ones. But it works with the right recipes.

How Long Does Cilantro Last?

Depending on the environment, the vegetable’s lifespan may vary, as demonstrated below:

  • At normal room temperature, fresh cilantro will go bad after four hours.
  • Fresh ones will last for seven to ten days in the fridge.
  • Frozen ones can be kept for four to five months.

What Is Dried Cilantro Used For?

Dried cilantro can be used for long-cooking dishes, like stews and soups, as well as for marinades. Since dried cilantro is not pungent, it serves better as a background flavor for saucy dishes and dips. It is also often used in making salsa, which can complement any other dishes for breakfast, lunch, or dinner.

Do You Have To Cook Dried Cilantro?

You should cook dried cilantro, as with any other dishes using fresh cilantro. You can sprinkle it over the top before baking, broiling, roasting, frying, etc. Since it is less pungent, it does not matter as much if you put it at the beginning or end of your cooking cycle.

Conclusion

To recap, there’s nothing wrong with air-drying, microwaving, or dehydrating cilantro.

Hopefully, you have picked up a lot of valuable information after reading our guide. If you have any other follow-up questions or thoughts regarding this topic, leave a comment. We are always glad to hear from our readers!

Mariana Rouco

Mariana Rouco is the editor-in-chief of Elpasony.com. She loves traveling and writing about foods and cooking in general. She has a degree from the New England Culinary Institute and enjoys Mexican, Italian, and Chinese cuisines the most.

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