Drying Herbs

Drying Herbs

Using a Dehydrator

Wash the herbs thoroughly and gently pat them dry, removing as much moisture as possible. Remove any damaged leaves and spread the herbs in a single layer on the dehydrator trays. Set the dehydrator to 35–40°C (95–105°F) and dry until the leaves are crisp and crumble easily between your fingers, usually 2–8 hours depending on the type of herb and humidity levels. Allow the herbs to cool completely before storing them in an airtight container away from direct sunlight.

Air-Drying Herbs

Gather the cleaned and thoroughly dried herbs into small bundles and tie the stems together with kitchen twine or an elastic band. Hang the bundles upside down in a warm, dry, well-ventilated area away from direct sunlight. Depending on the herb and conditions, they will take 1–3 weeks to dry completely. Once the leaves are crisp and crumble easily, remove them from the stems and store in airtight containers.

Using the Oven

Wash and dry the herbs thoroughly, then spread them in a single layer on a baking tray lined with baking paper. Set the oven to its lowest temperature, ideally around 50°C (120°F). Dry the herbs for 1–3 hours, checking frequently to prevent burning. Once the herbs are dry and crumbly, remove them from the oven and allow them to cool completely before storing in an airtight container.