Drying Herbs - Cook's Companion Turbo Food Dehydrator Manual

Herbs are done drying when they snap and crumble easily.
Stems should be brittle and break when bend. Seeds should
be brittle and will need additional drying when removed from
the seed pod.
Drying temperature for herbs should not exceed 90º F to
100º F (35º C to 40º C). Because of their different drying
temperatures, we do not recommend that you dry herbs
with fruits and vegetables. To preserve freshness, do not
powder your herbs until you are ready to use.
Herb Preparation
Anise Leaves Rinse in cold water, pat dry.
Anise Seeds Rinse in hot water, pat dry.
Basil Leaves Clip leaves 3-4" from top
where buds appear. Rinse
and pat dry. Break veins and
stems to aid drying.
Caraway Clip entire plant. Dip in
boiling water and pat dry.
Chili Peppers Rinse, dice and pat dry.
Chive Leaves Chop and spread on tray.
Cilantro Chip, rinse in cold water,
Leaves pat dry.
Coriander Clip entire plant. Dip in
Seeds boiling water and pat dry.
Cumin Seeds Rinse in cold water, pat dry.
Dill Leaves Rinse in cold water, pat dry.
Fennel Rinse in cold water, pat dry.
Fennel Seeds Rinse in cold water, pat dry.
Garlic Separate and peel cloves.
Cut in half.

DRYING HERBS

Average
Drying Time Uses
1-3 hours
2-5 hours
20-24 hours
2-5 hours
5-12 hours
20-24 hours
20-24 hours
2-5 hours
2-5 hours
1-3 hours
1-3 hours
2-5 hours
6-12 hours
Soups, stews, sauces
and salads
Rehydrate and serve in
cream sauce
Italian and
Mediterranean dishes,
tomato dishes, meat
salads, soups, fish,
poultry and egg dishes
Pork, sauerkraut,
rye bread, cheese,
vegetables, cookies
Powder for seasoning
Mild onion flavor, use
in most recipes
Mexican, Chinese and
Mediterranean dishes
Sausage, pickling
spices, apple and pear
dishes
Curries and chili dishes
Salads, vegetables,
potato and fish dishes
Salads, soups and
stews
Cakes, cookies, breads
Soups, powder for
seasoning
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