Freezing cilantro preserves even more of the natural herb’s taste; however, drying is the second-best conservation alternative if you can notice up the Cilantro. Dry it, making use of the cheapest, easiest technique available. While a dehydrator works well to dry Cilantro, air drying out gives equally as excellent an outcome. Dried Cilantro lasts as long as two years, and also you do not have to worry about fridge freezer burn or other issues that happen when freezing food.
Clean the Cilantro under cool, running water and dry it completely, yet carefully, with a paper towel.
Collect the Cilantro together and link the stem finishes along with a piece of string or twine.
Hang the cilantro number in a dry area till all the water evaporates from the leaves of the natural herb.
Area the number upside down in a paper bag. Link the paper bag closed and poke several holes in the bag with the tip of a knife to enable airflow.
Hang the bag in a cozy, completely dry area that is not in straight sunshine.
Open the bag and inspect the herbs every few days to see if the Cilantro is completely dry. The natural herb must feel crisp and also collapse easily in your hand, without areas of wetness. It needs to take about one to 2 weeks to dry your Cilantro properly completely.