How to Dry Cilantro (and Whether You Should)

Cilantro can be dried in a dehydrator at 95-115°F in 1 to 4 hours, in the microwave for a small batch, or by hanging small bunches for 5 to 10 days. There is one honest caveat: many cooks find dried cilantro much milder than fresh, because the flavor is delicate. That is worth knowing before you dry a big bunch. This guide shows the best way to dry cilantro, how to keep as much flavor as possible, and when freezing is the better choice.

Prep

1. Start with fresh, perky cilantro. Wilted bunches give weak dried results.
2. Rinse and dry thoroughly. Cilantro leaves hold water. Rinse in cool water, shake and pat dry, or spin in a salad spinner, then let them air-dry on a towel.
3. Leave the leaves whole or on the stems. Tender stems dry fine and can be crumbled with the leaves.

Dehydrator Method

1. Set the dehydrator to 95-115°F, toward the low end to protect the color.
2. Spread leaves or sprigs in a single layer so they do not touch.
3. Dry for 1 to 4 hours, checking every 30 minutes near the end.
4. Cilantro is done when the leaves crumble easily.

Full temperatures and setup are in our guide to drying herbs in a dehydrator and the master how to dry herbs page.

Air Drying

1. Tie small bunches of 4 to 6 stems with a rubber band.
2. Hang upside down in a warm place with good air circulation, out of direct sun.
3. Cover with a paper bag with holes punched in it.
4. Wait 5 to 10 days until the leaves crumble.

In humid weather, use a dehydrator instead so the leaves do not mold. More options in how to dry herbs without a dehydrator.

Microwave

Put clean, dry leaves in a single layer between two microwave-safe paper towels. Microwave on high for 1 minute, stir, and continue in 30-second bursts, up to about 2-3 minutes per cup. Let them cool in the open air before jarring.

Getting the Most Flavor

• Dry fast and cool. Low temperatures and short drying times keep more of the aroma.
• Add it late. Stir dried cilantro in at the end of cooking, and use a bit more than you would for a dried woody herb.
• Consider freezing. If your goal is fresh-tasting cilantro for salsas and curries, freezing chopped leaves usually keeps more flavor than drying.
• Substitution: Penn State gives 1 tablespoon of fresh herb as equal to 1 teaspoon of dried. With cilantro you may want a little extra.

Coriander Seeds

If your cilantro bolts (flowers), let the seed heads mature and turn brown. Those seeds are coriander. Cut the stems, hang them upside down in a paper bag to catch the seeds, and dry them a few more days before storing in an airtight jar. Coriander has a warm, citrusy taste that is completely different from the leaves.

Storage

• Cool completely, then store in an airtight glass jar in a cool, dark, dry place.
• Oregon State gives six months to a year of good quality.
• Crush the leaves as you use them.
• Check the jar during the first week for condensation and re-dry if needed.

See how to store dehydrated food for more.

Quick Answers

Does dried cilantro taste like fresh?

Not really. Many cooks find it much milder. It still works in spice blends, soups and sauces, especially added at the end.

How long does cilantro take to dry?

1 to 4 hours in a dehydrator or 5 to 10 days when hung.

Can I dry cilantro in the oven?

Only at the lowest setting with the door open, and Penn State says oven drying generally is not recommended because it can destroy flavor, oils and color.

Is it better to freeze or dry cilantro?

Freezing preserves more fresh flavor. Drying saves shelf space and lasts on the pantry shelf.

What other herbs should I dry?

Sturdier herbs like rosemary and oregano keep more flavor. See how to dry herbs.