16
Drying Chart for Herbs and Spices
Herb/Spice Preparation Drying time Use
Basil
Wash, pat dry with paper
towel. Place leaves
onto drying racks.
2-4 hours Soups and sauces.
Chives
Wash, pat dry with paper
towel. Slice into desired
lengths.
2-4 hours
Salads, casseroles
and soups.
Chilli, long fresh
red, halved,
deseeded
None 6-8 hours
Add to curries and
stirfries, pound in a
mortar and pestle and
sprinkle over bread
mixtures
Coriander
Wash, pat dry with paper
towel. Place whole stems
onto drying racks.
2-4 hours
Curries, Thai dishes
and soups.
Garlic
Peel and chop,
dry in the base
4-6 hours
Casseroles, soups
and pasta.
Ginger
Grate or slice, place
onto drying racks
4-6 hours Cakes and curries.
Marjoram
Wash, pat dry with paper
towel. Place whole stems
onto drying racks.
2-4 hours Casseroles and soups.
Mint
Wash, pat dry with paper
towel. Place whole stems
onto drying racks.
2-4 hours Thai dishes and sauces
Oregano
Wash, pat dry with paper
towel. Place whole stems
onto drying racks.
2-4 hours
Soups, casseroles
and pasta
Parsley
Wash, pat dry with paper
towel. Place whole stems
onto drying racks.
2-4 hours Soups and casseroles
Rosemary None 3 hours
Add to scone and bread
mixes and casseroles
Thyme
Wash, pat dry with paper
towel. Place whole stems
onto drying racks.
2-4 hours Soups and casseroles
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