Dry Herbs
1) The leaves and stems of herbs should be gently washed under cold water to remove any dust,
insects, necrotic or discolored parts.
2) Herbs must be completely dry before dehydration.
3) When dehydrating smaller herbs, such as thyme, they should be placed on the mesh screen to
prevent the dried herbs from falling through the mesh tray.
4) Herbs can be dehydrated faster than fruits, vegetables, and meat.
5) Herbs must be completely cooled down before storing in a sealed container. The container should
be clearly dated and labeled before storage.
6) The dehydrated herbs should be stored in a glass container and placed in a cool, dark place to
reduce the loss of flavor.
12
Note:
a. Drying temperature: 104°F/40℃.
b. The drying time may vary due to the water content of herbs.
Herb Drying Chart
11-14 hours
13-17 hours
8-12 hours
8-12 hours
12-16 hours
6-9 hours
8-12 hours
8-12 hours
8-12 hours
Herbs Preparation Drying Time
Chives
Basil
Cilantro
Mint
Thyme
Parsley
Rosemary
Oregano
Ginger Root
Rinse it in cold water and pat dry.
Rinse it in cold water and pat dry.
Rinse it in cold water and pat dry.
Rinse it in cold water and pat dry.
Rinse it in cold water and pat dry.
Clip with stems. Rinse it in cold water and
pat dry.
Clip its leaves 3 to 4 inches from the top
of plant.
Chopped, rinsed in cold water and patted dry.
Rinse and slice it into 3/8 inch or grate it,
pat dry.
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