A food dehydrator is a great tool to use for drying and preserving herbs. Exposing the herb’s leaves, flowers or seeds to the dehydrator’s warm, dry air will produce dried herbs that can last up to one year.
In general, harvest most herbs before the first flowers open and when they are in the bud stage. Harvest herbs in the early morning, after the dew has evaporated, to minimize wilting. After picking the herbs, rinse them in cool water and then gently shake and or pat them with a dry towel to remove excess moisture. To dehydrate herbs, place them in a single layer on the food dehydrator’s trays. Drying times can vary up to 16 hours and a typical drying temperature is 110 degrees Fahrenheit.
Below are some particular steps for drying various herbs:
Basil – Remove leaves from the large stems. Smaller stems can be left whole. Dry at 110 degrees for about 16 hours. When done, the leaves will be brittle.
Cilantro – Remove leaves from the large stems. Smaller stems can be left whole. Dry at 110 degrees for about 8–10 hours. When done, the leaves will be brittle.
Dill – Shorten or cut off long stems. Dry at 110 degrees for about 8 hours. When done, the dill sprigs should be crisp.
Garlic – Peel garlic cloves and cut into 1/8 to 1/4 inch thick slices. Dry at 130 degrees for about 10–12 hours. When done, the cloves should be leathery.
Mint – Remove leaves from the large stems. Smaller stems can be left whole. Dry at 110 degrees for about 18 hours. When done, the leaves will be brittle.
Oregano – Remove leaves from the large stems. Smaller stems can be left whole. Dry at 110 degrees for about 10–12 hours. When done, the leaves will be brittle.
Parsley – Shorten or cut off long stems. Dry at 110 degrees for about 6–8 hours. When done, the parsley should be brittle.
Rosemary – Shorten or cut off long stems. Dry at 110 degrees for about 10–12 hours. When done, the leaves will be brittle and easily break from the stems.
Thyme – Shorten or cut off long stems. Dry at 110 degrees for about 12 hours. When done, the leaves will be brittle and easily break from the stems.
Published 8/13/2009 12:00:00 AM
Tags: Herbs, Drying Herbs