How to Dehydrate Herbs
Dry clean, dry herbs at the lowest setting (about 95 to 115F) on fine mesh until crumbly-brittle, usually 1 to 4 hours. Store whole leaves airtight and dark, and crush them only when you use them.
Herbs are the quickest, most delicate thing you will dry, and the most rewarding, since home-dried herbs keep far more aroma than most shop jars. The whole trick is gentle heat and airtight storage.
Prep
Wash gently and dry thoroughly, extra surface water only lengthens drying. Leave leaves on the stem or strip them; either works. Use fine mesh sheets so light leaves do not scatter in the airflow, see mesh and sheets.
Dry low and fast
Set the lowest temperature your machine allows (around 95 to 115F). Herbs are done fast, often 1 to 4 hours, and are ready when the leaves are crumbly-brittle. Low heat is what preserves the oils; too hot and you drive off the aroma you are trying to keep.
Store for maximum aroma
- Cool fully, then store in an airtight jar.
- Keep leaves whole, crush only when using; whole leaves hold flavour longer.
- Store dark and cool; light and heat fade herbs fast.
Well dried and stored, herbs keep their punch for a year or more, see shelf life. Drying often? A machine with a low thermostat helps, see the best dehydrators and the best dehydrator for herbs.
Frequently asked questions
What temperature dries herbs?
The lowest, around 95 to 115F. Herbs are delicate and dry quickly, and low heat preserves the volatile oils that carry aroma and flavour.
Should I dry herbs on the stem or off?
Either. Whole sprigs on fine mesh work; you can strip leaves after. Fine mesh stops light leaves blowing around in the airflow.
How do I keep dried herbs flavourful?
Store the leaves whole (not crushed) in an airtight jar away from light and heat, and crush just before use, that keeps the aroma longest.