Icing up Cilantro keeps more of the herb’s flavour, yet drying is the second-best conservation alternative if you cannot freeze the Cilantro. Dry it using the most affordable, a simplest technique available. While a dehydrator works well to completely dry Cilantro, air drying gives just as excellent a result. Dried out Cilantro lasts as long as two years, as well as you do not have to worry about fridge freezer shed or various other problems that take place when freezing food.
Laundry, the Cilantro under cool, running water, dry it completely, yet carefully, with a paper towel.
Gather the Cilantro together and connect the stem ends along with a piece of string or twine.
Hang the cilantro bunch in a dry area until all the water evaporates from the herb’s leaves.
Location the bunch upside down in a paper bag. Tie the paper bag shut and poke several holes in the bag with the idea of a knife to enable airflow.
Hang the bag in a warm, dry area that is not in straight sunshine.
Open the bag and examine the natural herbs every couple of days to see if the Cilantro is completely dry. The natural herb needs to feel crisp and crumble quickly in your hand, without any moisture areas. It should take around one to 2 weeks to properly dry your Cilantro.