Methods of Drying Coriander

Drying your Coriander harvest is easy to do
at home with no special equipment

Traditional Method

Although Coriander seeds are used most often in the largest variety of dishes, dried coriander has it place in soups, sauces and stews.

EQUIPMENT REQUIRED:

  • Garden or Kitchen shears
  • Basket or other container suitable for Coriander sprigs
  • Salad Spinner or two clean kitchen towels
  • Rubber Bands
  • Clothes Drying Rack, Dry attic or porch
  • Small Brown Paper Bags (optional)

METHOD:

  1. Gather your Coriander harvest in the morning hours after the sun has dried away the dew of the night.
  2. Gather the sprigs into small, loose bundles and secure the stems with rubber bands to assure that the bundles stay together as they dry. Be careful to alternate the branches to allow for good air filtration between the leaves.
  3. If using brown paper bags, cover each bundle with the bags that have slits cut into the sides to allow for adequate air flow around the herbs.  The paper bags keep dust off of the Coriander as it dries and the sunlight from bleaching out the color.  Care must be taken to make sure that enough air flows through the bag to keep the Coriander from molding.  Check occasionally to make sure, and, if need be either cut more holes in the bags or remove them.  Sometimes the moisture builds up inside the bag, especially if the sun hits it, allowing fungus and mildew to form. Discard any molded leaves or bunches.
  4. Hang upside down in a warm, dry place such as an attic or porch until the leaves are brittle to the touch, approximately 2 weeks.
  5. Gather the dried bundles and place on a sheet of wax paper. 
  6. Crumble the dried leaves and separate out all of the tough stems onto the wax paper.
  7. Form a funnel with the paper and pour the herbs into a clean, airtight jar or a vacuum sealer pouch and seal tightly.


STORAGE:

These air tight jars or pouches can be stored in a dry, dark place such as your pantry or cupboard, or even your freezer, with proper care.

USES:

Dried Coriander and Coriander seeds can be used in sauces, gravies, dressings, vinaigrette, chutneys, and a large variety of vegetable dishes. 


Dried Coriander Seeds

  1. Clip the seed heads from the mature Coriander plant as soon as you notice that the flower heads starting to set seeds. Seeds usually mature rather quickly, so act soon. 
  2. Gather the clipped seed heads into loose bundles and secure with a rubber band. 
  3. Cover the seed pod bundles with paper bags and hang upside down in an airy, dry place to dry.  The seed should separate from the seed heads within a few weeks.
  4. Shake the dried pod bags to loosen any other seeds and pour onto a piece of wax paper or parchment paper. 
  5. Remove the stems and any other debris to separate the seeds and pour into a small spice container for use in the kitchen or for planting in the Spring!

Oven Drying Coriander

Coriander can be dried in the oven at the lowest temperature, or, if you have a gas stove with a pilot light, spread out on cookie sheets lined with parchment paper in a single layer. 

Special Note: If using cookie sheets to dry the herbs, place the herbs to be dried on parchment paper to avoid direct contact with the metal trays.  Metal contact darkens the color of the herb being dried, causing the Basil to loose its bright green color.


EQUIPMENT REQUIRED: 

  • Salad Spinner or two clean kitchen towels
  • Kitchen shears or good chopping knife
  • Chopping board or block
  • Parchment Paper
  • Cookie Sheet
  • Oven

Method:

  1. Wash and gently spin dry the fresh Coriander sprigs.
  2. Pick out the discolored leaves and woody stems.
  3. Preheat your oven to lowest temperature setting.
  4. Chop or clip herbs into 1/4" pieces onto parchment paper lined cookie sheet or spread the whole leaves in a thin layer on the paper.
  5. Place in oven on evenly spaced racks for 2 to 4 hours or until Coriander crumbles easily between your fingers.  Drying times may vary according climate conditions and relative humidity.
  6. Check the drying progress after about 30 minutes, and then at 15 minute intervals until the leaves feel dry and flaky. Remove from the oven to cool. 
  7. Gather up the parchment paper into a funnel and place smallest end over the mouth of a clean, completely dry jar or a vacuum sealer pouch and seal tightly.

STORAGE: 

Place jar or pouch in a dry, dark place such as your kitchen cabinet, pantry or even your freezer.