Freezing cilantro keeps more of the natural herb’s taste; however, drying is the second-best conservation choice if you notice the cilantro. Dry it using the most affordable, most convenient method available. While a dehydrator works well to dry cilantro completely, air drying out supplies is just as great an outcome. Dried out cilantro lasts as long as two years, and also you don’t need to fret about freezer burn or various other problems that occur when freezing food.
Laundry the cilantro under cool, running water and dry it completely but delicately with a paper towel.
Gather the cilantro with each other and connect the stem finishes with a piece of string or twine.
Hang the cilantro bunch in a completely dry area until all the water evaporates from the fallen leaves of the natural herb.
Area the number upside down in a paper bag. Link the paper bag shut and poke numerous holes in the bag with the pointer of a blade to enable airflow.
Hang the bag in a warm, completely dry area that is not in direct sunlight.
Open the bag and examine the herbs every couple of days to see if the cilantro is adequately completely dry. The natural herb should feel crisp and crumble conveniently in your hand, with no moisture locations. It needs to take around one to 2 weeks to dry your cilantro correctly completely.