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Dehydrating Herbs

Source of Recipe

Making & Using Dried Foods

Anise: Harvest anise seed when it begins to dry on the plant. No preparation is needed. Remove alternate trays in dehydrator. Spread seed stalks over remaining trays and dry at 110ºF until stalks and leaves are crisp. Remove seeds, discard stalks and store. Drying will take 10-12 hours total.

Basil: Basil leaves must be dried quickly to prevent mold from forming. Snip leaves from stems of sweet basil as soon as they have developed in the spring. Discard any dirty leaves, spray with water, shake to remove moisture and pat dry. Arrange herbs over dehydrator trays so they don't touch. Dry at no more than 110ºF until leaves are crisp enough to crumble in the hands, about 8-10 hours. Cool, then crumble, discard stems and store.


Bay Leaves: Pluck small mature leaves from the stems. Dried leaves should be handled carefully to keep them whole. Spread leaves over trays of dehydrator and dry at no more than 110ºF until very brittle, about 6-8 hours. Cool and store whole.

Chervil: Pick small bunches of chervil in the spring when plants are immature. dry whole bunches by removing alternating dehydrator shelves and arranging bunches thinly over trays. Dry at no more than 110ºF, turning bunches once, until leaves are brittle, about 12-18 hours. Cool; chop or crumble leaves, discarding stems.

Chili Peppers: Dry whole or cut in half lengthwise or in thin slices. Separate mild and hot peppers, or all the peppers will be hot. Wear rubber gloves when working with hot pepper to prevent burning hands. Spread whole, cut or sliced chili peppers over trays and dry at 120ºF until hard and brittle, 12-18 hours. Stir once or twice and rotate trays during drying.

Chives: With scissors, cut chive tops from the plant before flowers form. Chop into 1/4" pieces. Do not wash, but discard any dirty pieces. Spread chives in thin layer over trays and dry at no more than 110ºF until brittle, about 4-6 hours.

Dill: Cut dill heads as soon as flower buds form, but before all the buds are open. Chop, discarding stems. For milder flavor, snip off green sprigs and finely chop with scissors. Dill seeds may be partially dried on plant and gathered before pod bursts and scatters seeds. Spread flowers or leaves or partially dried seeds over trays. Dry flowers and leaves for 6-8 hours, and seeds for 4-6 hours at 120ºF.

Fennel: Pluck immature fennel leaves in morning after dew has dried off. Discard any dirty leaves, wash others with a spray, shake to remove moisture, and pat dry. Fennel seed is harvested after it's dried somewhat in the pod. Spread leaves or seeds over dehydrator trays. If tray mesh is too large, cover with layer of cheesecloth. Dry leaves for 6-8 hours at no more than 110ºF, and seeds for 4-8 hours at 120ºF.

Garlic: Peel and finely chop garlic bulbs; no other pretreatment is needed. Spread chopped garlic over tays; if mesh in trays is too large, cover with cheesecloth. Dry at 120ºF until crisp, about 6-8 hours.

Green Onions: Pull green onions before bulbs have developed fully. Wash thoroughly, separate white bulbs from green tops, and finely chop tops with scissors. Using knife, cut bulbs into thin slices. Spread green and white parts separately over trays. Dry green tops at not more than 110ºF for 6-8 hours or until crisp. Dry white bulb slices at 120ºF for 8-12 hours, or until crisp. Stir occasionally.

Marjoram: Pick gray-green leaves at maturity. Do not wash, but discard any soiled leaves; do not pretreat. Spread leaves thinly over trays and dry at 110ºF until crisp enough to crumble in the hands, about 6-8 hours.

Mint: Pick leaves of peppermint or spearmint in early summer, when leaves are most fragrant and before plant flowers. Spread leaves in thin layer over trays and dry at no more than 110ºF until crisp, about 6-8 minutes.

Oregano: Pick oregano flowers and outer leaves just as flower begins to open. Dry quickly to preserve flavor. Spread over trays in thin layer. Dry at no more than 110ºF until crisp, about 4-8 hours.

Parsley: Cut parsley tops with scissors as soon as new leaves have formed. Parsley can be cut throughout the growing season. Dry whole sprgs cut from stem or finely chop with scissors. Place sprigs over trays. Dry at not more than 110ºF until crisp. Sprigs will take 8-12 hours and chopped leaves will dry in 6-8 hours.

Rosemary: Pick young, tender leaves of rosemary as soon as their aroma has developed. Discard any that are soiled; do not wash. Spread leaves in thin layer over trays. Dry at no more than 110ºF until crisp, about 6-8 hours.

Sage: Pick gray-green sage leaves midsummer, when their flavor is fully developed. Discard any soiled leaves and spray others lightly with water. Spray to remove moisture and pat dry with paper towel. Spread leaves in thin layer over trays. Dry at no more than 110ºF until crisp, 8-12 hours.

Tarragon: Cut leaves and top of young tarragon plants early in the day, as soon as the sun has dried dew off the leaves. Spread leaves and tops over trays, removing every other tray. Dry at 110ºF until brittle, 6-8 hours.

Thyme: Pick thyme leaves when plants first begin to flower. Discard any soiled leaves. Spray with water, shake to remove moisture, and pat dry. Spread leaves in a thin layer over tays. Dry at 110ºF until crisp, about 6-8 hours.

Lemon Balm: Cut sprigs of lemon balm when blossoms begin to form. Chop leaves and stems into 1/2" pieces. Spread chopped leaves and stems over trays in thin layer. Dry at 110ºF until crisp, about 6-8 hours. Store in glass jars. To use, in heated teapot, steep 1/3 cup leaves in 1 quart of boiling water for 5 minutes; drink hot or cold, plain or sweetened.