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Drying Chart for Herbs and Spices
Herb/Spice Preparation Setting Drying time Use
Basil
Wash, pat dry with paper
towel. Place leaves
onto drying racks
35ºC 2-4 hours Soups and sauces
Chives
Wash, pat dry with paper
towel. Slice into desired
lengths
35ºC 2-4 hours
Salads, casseroles
and soups
Chilli, long
fresh red,
halved,
deseeded
None 35ºC 6-8 hours
Add to curries and
stirfries, pound in a
mortar and pestle and
sprinkle over bread
mixtures
Coriander
Wash, pat dry with paper
towel. Place whole stems
onto drying racks
35ºC 2-4 hours
Curries, Thai dishes
and soups
Garlic
Peel and chop,
dry in the base
35ºC 4-6 hours
Casseroles, soups
and pasta
Ginger
Grate or slice, place
onto drying racks
35ºC 4-6 hours Cakes and curries
Marjoram
Wash, pat dry with paper
towel. Place whole stems
onto drying racks
35ºC 2-4 hours Casseroles and soups
Mint
Wash, pat dry with paper
towel. Place whole stems
onto drying racks
35ºC 2-4 hours
Thai dishes and
sauces
Oregano
Wash, pat dry with paper
towel. Place whole stems
onto drying racks
35ºC 2-4 hours
Soups, casseroles
and pasta
Parsley
Wash, pat dry with paper
towel. Place whole stems
onto drying racks
35ºC 2-4 hours Soups and casseroles
Rosemary None 35ºC 3 hours
Add to scone and
bread mixes and
casseroles
Thyme
Wash, pat dry with paper
towel. Place whole stems
onto drying racks
35ºC 2-4 hours Soups and casseroles