How to Dry Herbs with a Dehydrator
Drying herbs with a dehydrator is a simple, hands-off way to preserve your garden’s fresh flavors for year-round use in cooking, teas, and homemade gifts.
Equipment
- Dehydrator
- Spice Grinder or blender
- Scissors or garden shears
- Colander or Salad Spinner
- Clean kitchen towl or paper towels
- Mason Jars or containers
- Labels and marker
Ingredients
- Fresh Herbs (basil, thyme, parsley, oregano, rosemary, cilantro, sage, lavender, mint, peppermint, chamomile, lemon balm, or dill)
Instructions
- Harvest: Pick herbs mid-morning after dew has dried but before the sun is strong. Choose healthy, vibrant leaves free of damage.
- Clean: Rinse gently in cool water to remove dirt and bugs. Pat dry thoroughly—excess moisture can cause mold.
- Prep: Remove thick stems if needed and arrange leaves in a single layer on dehydrator trays. Don’t overcrowd.
- Set Temperature: Dehydrate at 95°F to preserve oils, flavor, and color.
- Dry Time: Herbs can take 8–24 hours depending on moisture level and herb type. They’re done when leaves crumble easily.
- Cool: Let herbs cool completely before storing to prevent condensation.
- Store: Remove leaves from stems and place in airtight jars. Crumble them in your hands or blend with a spice grinder (or blender). Label with the herb name and date. Store in a cool, dark place.
Notes
To check if herbs are fully dry, crush a few leaves in your hand. If they crumble easily and no moisture remains, they’re ready to store
Properly stored, dried herbs can last 6 months to a year, though their flavor is best in the first 6 months.