We’re all talking about sustainability these days, and a huge part of that is making sure nothing from our gardens goes to waste. If you’ve been blessed with a bumper crop of cilantro (lucky you!), you might be wondering how to save all that herbal goodness before it wilts. One of the easiest ways to preserve it is by drying it. It’s super versatile and keeps that garden-fresh vibe going all year long. To make sure your cilantro stays punchy and flavorful, here are a few pro-tips to keep in mind.
What to Know Before You Start Drying
- When you’re harvesting, be gentle! Try not to bruise or crush the leaves, as that’s where all those delicious essential oils live.
- Timing is everything: Harvest your herbs right before they start to flower. Once they bloom, most herbs lose that intense, signature flavor we love.
- Keep an eye on the weather. Ideally, you want a few days of solid sunshine before you pick; the sun helps the plant develop its strongest aroma.
- Pick your cilantro on a sunny day, preferably in the late morning or early afternoon once the dew has evaporated.
- Try to avoid washing the herbs if you can. If they’re a bit gritty and you absolutely have to rinse them, do it quickly and make sure to give them a good spin in a salad spinner so they’re bone-dry before you start the drying process.
Air-Drying Your Cilantro
If you aren’t planning on using your fresh cilantro right away, air-drying is a classic, low-effort method. Just gather the stems into a bundle, tie them together, and hang them upside down. You’ll want a spot with great airflow that’s sunny but protected from the rain. Bonus tip: You can also harvest and dry the seeds to use as coriander spice!
Using a Dehydrator or Oven
Don’t want to wait on the weather? No problem. You can speed things up by using a food dehydrator or your kitchen oven. Here’s how to do it:
- Wash the cilantro leaves and pat them dry.
- Pluck the leaves off the stems.
- Spread the leaves out in a single layer on a baking sheet lined with parchment paper.
- Set your oven to about 120°F (50°C) and let them dry for about 5 hours. (Pro-tip: Prop the oven door open slightly with a wooden spoon to let the moisture escape).
- Once they’re dry and brittle, crumble the leaves by hand, rub them through a fine sieve, or use a mortar and pestle to get the consistency you want.
Cooking with Dried Cilantro
Dried, crumbled cilantro is a fantastic pantry staple. It’s a killer addition to steak rubs and works beautifully with all kinds of fish and poultry dishes. I personally love tossing it into pasta—it’s great in a simple tagliatelle with tomatoes. It also adds a wonderful depth to soups and fresh salads. You’ll notice that home-dried cilantro keeps a much more vibrant green color than the store-bought stuff, though keep in mind that the aroma can fade over time, so use it while it’s potent!