Dehydrating Herbs

Read the basic information on dehydrating on the dehydrating Menu Link.

Try drying herbs whether you grow your own or buy them.

Basically to dehydrate your herbs you: Prepare the herbs, including pre-treating if necessary; dehydrate; store in airtight containers out of light. Note: if you live in a very humid area, air-drying this herb may not be an option for you, as things tend to mold quickly in such climates. Try using a dehydrator on its lowest setting (below 100 degrees (F)) instead.

Make sure the leaves are completely dry and brittle, or they may mold after you place them in storage. Do not store in paper bags or containers, as they absorb the herbs oils.

Here are some herbs that dehydrate well

Basil

Basil tends to lose some of its flavor when dried (as opposed to frozen), but your own dried herbs will still be superior to anything you buy at the grocery store. Harvest your leaves before the plant flowers. (8 oz. of fresh herbs should provide you with about 1 oz of the dried herb.) Rinse with cold water and spin in a salad spinner (if you have one. If not, shake off the extra water and pat dry). Remove any discolored leaves. Arrange the basil leaves loosely on your dehydrator rack, or on a screen, allowing enough room for the air to circulate around them. If using a dehydrator, keep the temperature low (at or a little below 100 degrees (F)), or else you will destroy the herb’s oils. Dry until brittle.

You can also bunch the basil cuttings together and hang them in a well ventilated dry place to air-dry.

Store your dried basil in bottles or containers with tightly fitting lids. Keep in a dark location (such as a cabinet). Do not store in paper bags, as they will absorb the plant’s oils. Dried herbs should keep well for up to a year.

Do not grind the leaves before storing. Wait until you’re ready to use them to grind them (or even just crush them with your hand).

Chives

Chives can be dehydrated (you've probably seen dried chives for sale at the grocery store in the spice section). However, they can loose some of their flavor when dried. They do make a nice garnish though. If you do decide to dry them, keep your dehydrator at (or below) 100 degrees (F) so that you retain as many of the natural oils as possible. Store in air-tight containers, out of the light.
Powder chives to sprinkle on baked potatoes, in salad dressings or in dishes.

Dill

Spread the seeds or leaves out on a screen or tray to air-dry. (Using artificial heat to dehydrate will destroy the natural oils). When using in your recipes, keep in mind that dried dill leaves won't have as strong a flavor as fresh. Store the dried seeds or leaves in air tight bottles or containers. Don't use paper bags, as they'll absorb the herb's natural oils. Keep in a dark place (such as a cabinet).

Echinacea

Wash the roots and trim off the tops.
Cut the roots into ¼” slices (or shred).
Dehydrate at 100 degrees for about 16 hours (for slices) or 12 hours for shredded roots (until brittle).
Steep in directly hot water for tea.

Mint

You can dry (dehydrate) fresh mint leaves. (It's a common ingredient in herbal tea mixtures.) They will be at their peak in flavor just before flowering.
Wash the mint stems in cold water (warm or hot water can remove the oils you want to retain). Pick out any dead or imperfect leaves. Drain and pat dry. Air dry by hanging in a paper bag in a warm well-ventilated area. (The paper bag catches any leaves that fall, rather than having them make a mess on the floor.). When the leaves are dry and brittle, remove them from the stems and store in an airtight container, in a location that's out of the light.

Oregano

Dried oregano's flavor is usually more intense than the fresh herb. To dry oregano, wash the stems, and pat dry. You can dry them by placing them in a paper bag and hanging in an airy (out of the sun) location. Once dry, remove the leaves from the stems and store the oregano leaves in an airtight container, out of the light.
You can also use a dehydrator on its lowest setting (not more than 100 degrees (F)). Keeping the temperature below 100 degrees helps protect oregano's natural oils and enzymes.

Parsley

If you live in a climate that is not excessively high in humidity, you can dry parsley by spreading the leaves on a screen, so that they do not overlap. Set the screen in a shady well ventilated location. When the leaves are brittle, store in an airtight container.

If you’re in a more humid climate, use a dehydrator to dry your parsley leaves. However, dehydrate only on the lowest setting (at or below 100 degrees (F)) or you will destroy parsley’s natural oils. The dried parsley leaves should keep for up to a year. Crumble them only when you’re ready to use them.

Rosemary

You can dehydrate rosemary by placing sprigs on a screen in a well-ventilated dry location. Or Use a dehydrator on its lowest setting. Keep the temperature below 100 degrees to avoid destroying rosemary’s natural oils.

Sage

Dry leaves in a dry shaded area until brittle. Store in an airtight container in a dark location (like a cabinet) to prevent discoloration. You can also dehydrate sage using a dehydrator on a low temperature. Keep the temperature below 100 degree to avoid damaging the herb’s natural oils.

Thyme

You can dry thyme by bundling bunches of thyme together and hanging them in a shaded well ventilated space to dry. When they’re dry, strip the leaves off of the branches.

You can also dehydrate thyme using your dehydrator on its lowest setting. Keep the temperature of below 100 degrees to avoid destroying thyme’s natural oils.