Once they are rinsed be sure to gently shake the bunch so most of the water is removed. Now lay the cilantro onto your dehydrator trays. I leave the stems ON but you can remove them if you prefer. I keep them on because most of the flavor comes from the stems.
Set your dehydrator to 110 degrees and let it run for 3-5 hours. They dry fairly quick but don't worry you can't exactly "over dry" them. They are considered "done" when the leaves are completely dry and kind of "crunch" when you pinch them.
I store my cilantro whole and do not crush or grind them down until right before I need them. This keeps the flavors intact.
Besides the ethnic dishes I mentioned earlier, cilantro can also be added to soups for a punch of flavor.