1 bunch (about ¾ oz.) fresh herbs
1. Wash herbs; drain. Use a salad spinner to dry herbs or pat dry with paper towels. Gather small amounts of herbs into bunches, tie stems with kitchen string, and hang until dry. (Or scatter herb sprigs on a sheet of waxed paper and let stand until dry.)
2. Prepare herbs for drying in a dehydrator as follows: For herbs with small leaves, such as oregano, rosemary, and thyme, remove leaves from stems; discard stems. For herbs with broader leaves, such as sage and basil, remove leaves from stems; cut leaves in half lengthwise along the center vein. For chives, cut whole chives into shorter lengths.
3. Place herb leaves in a single layer on a dehydrator tray. If herb leaves are very small, line the dehydrator tray with a mesh or leather dehydrator sheet. Dehydrate at 95°F until leaves are crisp enough to crumble. If leaves blow around during dehydrating, place another mesh dehydrator sheet on top of the herbs. (Dehydrating tips, page 468.)
4. Cool herbs. Crumble larger leaves, but leave smaller leaves intact for best flavor. (Crush when you use them for cooking.) Label and store herbs in airtight containers in a dark, cool place.
The timings and amounts can vary depending on the freshness of the herbs, the size of the leaves, and the air humidity and temperature. To determine if an herb is done drying, crush a little with your fingers—if it’s ready, it will crumble easily.
Fresh Herb |
Hanging or Waxed Paper Method |
Dehydrator Method |
Amount of Dried Herbs, Stemmed |
|---|---|---|---|
|
Basil |
6 days |
18 hours |
4 Tbsp. |
|
Chives |
24 hours |
7 hours |
2 Tbsp. |
|
Dill |
24 hours |
12 hours |
2 Tbsp. |
|
Marjoram |
1½ days |
5 hours |
5 Tbsp. |
|
Mint |
1 ½ days |
8 hours |
3 Tbsp. |
|
Oregano |
4 days |
12 hours |
3 Tbsp. |
|
Rosemary |
4 days |
12 hours |
5 Tbsp. |
|
Sage |
4 days |
8 hours |
4 Tbsp. |
|
Summer savory |
4 days |
20 hours |
4 Tbsp. |
|
Tarragon |
2 days |
17 hours |
3 Tbsp. |
|
Thyme |
2 ½ days |
5 hours |
3 Tbsp. |