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Herb Drying Guidelines
Most herbs may be dried in your NESCO
®
American Harvest
®
dehydrator right on
the plant stalk or stem. Seeds and leaves are easily stripped from the plant when
dry. Drying temperature should not exceed 90°-100°F (35°C). Do not dry herbs
with fruits and vegetables. Store in glass containers in a cool, dark place to reduce
flavor loss. Label clearly before storage because they are difficult to recognize when
dry. Do not powder leaves until you are ready to use.
Average
Food Part of Plant Preparation Drying Time Uses
Anise Leaves Rinse in cold water 1-3 hrs. Soups, stews, sauces,
and vegetable and
fruit salads
Anise Seeds Rinse in hot water 2-5 hrs. Cake, cookies,
sweet breads
Basil Leaves Clip leaves 3 to 4 1-3 hrs. Italian and
inches from top of Mediterranean dishes,
plant just as first tomato dishes, meat,
buds appear salads, soups, fish,
poultry and egg dishes
Caraway Seeds Clip entire plant. 2-5 hrs. Pork, sauerkraut, rye
Dip in boiling water bread, cheese,
vegetables and cookies
Chili Pods Rinse and dice 5-12 hrs. Powder for seasoning
Peppers
Chives Leaves Chop, rinse in cold 2-3 hrs. Mild onion flavor, use
water in moist recipes
Cilantro Leaves Clip with stems. 1-3 hrs. Mexican, Chinese and
Rinse in cold water Mediterranean dishes
Coriander Seeds Clip entire plant. 2-5 hrs. Sausage, pickling,
Dip in boiling water spices, apple and
pear dishes
Cumin Seeds Rinse in cold water 2-5 hrs. Curries and chili
dishes
Dill Leaves Rinse in cold water 1-3 hrs. Salads, vegetables,
potatoes and fish