I set my Excalibur Dehydrator at (115°F) = (46°C) degrees before I got started to prep the Cilantro.

Check the Cilantro and remove any damaged leaves or sprigs.

Wash and drain the Cilantro.

Cut the stems off of the Cilantro and discard them, I prefer not to dehydrate them.

Place the Cilantro sprigs evenly on your dehydrator racks.

These took two hours today to dehydrate. Please remember it will always depend on the humidity in the area where you are dehydrating.

If you live where it’s HUMID: “To condition the fruit, take the dried fruit that has cooled and pack it loosely in plastic or glass jars. Seal the containers and let them stand for 7 to 10 days. The excess moisture in some pieces will be absorbed by the drier pieces. Shake the jars daily to separate the pieces and check the moisture condensation.” https://nchfp.uga.edu/how/dry/pack_store.html

I used to live in the DRY DESERT: As mentioned, I set my fruit and vegetables on my countertop for 5-7 days. Ten days is even better to make sure everything is dry before using your FoodSaver unit.

I placed the Cilantro in pint-size jars and used my FoodSaver to remove any air to prolong its storage life.