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flavour loss. With proper packaging and good storage conditions, dried herbs, seeds and spices should keep
well for 12-18 months.
Using Dried Herbs & Spices
Since herbs and spices are usually 3 to 4 times stronger than their fresh counterparts, use conservatively.
Their taste should be subtle and not overpowering. The zest of dried herbs is dependent upon storage
condition and length of time stored. Sharpness of flavour deteriorates with age. Some herbs, such as mint
or basil, lose their flavour more rapidly than others when dried. It may take nearly an equal volume of some
dried herbs to replace the amount of fresh called for in the recipe.
Herb Drying Guide
Most herbs may be dried in ElectriQ dehydrator right on the plant stalk and stem. Seeds and leaves are
easily stripped from the plant when dry. Drying temperature should be 40℃. Do not dry herbs with fruits
and vegetables. Store in glass containers in a cool, dark place to reduce flavour loss. Label clearly before
storage because they are difficult to recognize when dry. Do not powder until you are ready to use.
Rinse in cold water, pat dry
Soups, stews, sauces and
vegetable and fruit salads.
Rinse in hot water, pat dry
Clip leaves 3 to 4 inches
Italian and Mediterranean
(break veins and
stems to aid drying)
dishes, tomato dishes, meat
as first buds appear pat dry
salads, soups, fish, poultry
Clip entire plant. Dip in boiling
water, pat dry
Pork, sauerkraut, rye bread,
cheese, vegetables, cookies
Clip entire plant. Dip in
Rinse in cold water, pat dry
Rinse in cold water, pat dry
Salads, vegetables potatoes& Fish
Rinse in cold water, pat dry
Rinse in cold water, pat dry
Cut in half lengthwise, pat dry
Rinse, slice 3/8” or grate, pat dry
Meat, vegetables, cookies &
dessert dishes
Rinse in cold water, pat dry
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