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How to Dry and Store Fresh Hara Dhania (Cilantro) for a Year

Rajan loves cooking dishes from his native Indian cuisine. He likes to share his favourite recipes with his online readers.

Homemade hara dhaniya (cilantro)

Homemade hara dhaniya (cilantro)

Hara dhaniya is cilantro or coriander leaves.

In India, fresh cilantro is not available all year-round. In the summer, especially in places where there are seasonal heatwaves, the cilantro that makes it to market is not only of poor quality but the prices are sky-high.

Winter is the season when fresh dhaniya is plentifully available, of excellent quality, and dirt cheap. This makes winter the right time to preserve this herb for the coming year.

Here is my method to dry and store hara dhaniya so that it keeps well for an entire year. It will retain its natural colour and aroma during that time. Store it in an airtight bottle, away from sunlight and moisture, and always use a dry spoon to remove it. Keep the bottle cap firmly closed at all times.

Do try it and share your experience.

Cook Time

Prep timeReady inYields

49 hours

49 hours

numerous servings

Ingredients

  • 1 large bunch or more fresh hara dhaniya (cilantro)

Instructions

  1. Pluck out the growing shoots along with the tender leaves, thin tender stems with the leaves from each plant and save them. Discard all thick stems along with the roots, remove yellowish and discoloured leaves from the cilantro bunch.
  2. In a large vessel, add cool water and wash the tender cilantro leaves and stems thoroughly. Transfer to a sieve and let the water drip out.
  3. Wash the cilantro under running water until all traces of soil and dirt are removed.
  4. Transfer the cilantro to a couple of large strainers placed over containers and let the water drain out completely.
  5. Spread the cilantro over a cotton cloth spread out on a large table and let it dry under a fan for 1 to 1 days, until all of the moisture has dried out.
  6. Transfer to steel trays and keep in the sun for 1 hour or less until the cilantro turns dry and crisp.
  7. Crush the cilantro by hand in a large bowl and separate out the stems. Transfer the crushed cilantro to an airtight jar, grind the dry stems and transfer these to the jar as well and close the cap tightly.
  8. Your homemade cilantro powder is ready. Always use a dry spoon to remove the cilantro powder and keep the bottle cap firmly closed. Store in a dry place, away from sunlight and moisture.

How to Dry and Store Fresh Hara Dhania (Cilantro) for a Year

© 2021 Rajan Singh Jolly