Cilantro dried at 40°C and 60°C was ground and separated into large flakes (LF), small flakes (SF), and coarse powder (CP) and subjected to continuous flow liquid propane extraction at 21-25°C. Extracted and unextracted samples were packaged in aluminum foil laminate packages and stored in a freezer (-20°C), a refrigerator (4°C), at room temperature (18-30°C) and at elevated temperature (40°C) for a period of twelve months. The effect of drying temperature, particle size, propane extraction, and storage conditions on color (L*, a*, b*, chroma, hue angle, and browning index), volatile composition, and fatty acid composition was evaluated. Major volatiles present in dried cilantro were E-2-tetradecenal, dodecanal, E-2-dodecenal, and tetradecanal. Linoleic acid and linolenic acid were the major fatty acids found in cilantro. While percent oil (%) in samples dried at 60°C was lower than those dried at 40°C, bulk density, volatile concentration, and color values were higher. No significant effect (p > 0.05) of drying temperature was observed on fatty acid composition. Volatile composition was greater in SF or LF as compared to CP. However, fatty acid concentration was higher in CP followed by LF and SF. Solvent extraction with propane lead to a positive change in color values and a decrease in volatile composition, oil content (%), and fatty acid composition. There was a significant (p < 0.05) decrease in all volatile compounds, except nonane, with increase in storage time. During storage, color quality and retention of volatile compounds in dried samples was dependent on the particle size of the sample and the storage temperature. During storage the concentration of linoleic acid and linolenic acid decreased in the first three to four months and then became stable. The stability of fatty acids in storage was dependent on particle size, solvent extraction, and storage temperature.