Use and Care Manual

12
Dehydrating Fresh Herbs
• Herb leaves that are larger such as basil, bay leaves, mint, sage, or sorrel should be picked from the stems before drying.
• Herbs such as cilantro, dill, parsley, or rosemary should be kept on the stem for drying. It is easier to remove the herbs after drying.
• Always rinse herbs with cold water and carefully remove any remaining water with a salad spinner or paper towels. Herbs must be
completely dried before dehydrating begins.
• Small herbs should be placed on the mesh screen for the best drying.
• Herbs are fast-drying when compared to fruits, vegetables, and marinated meats.
• Herbs crumble easily when dried.
• Herbs must be cooled completely before storing in an airtight container.
Fresh Herb Dehydrating Time**
Basil 4 to 6 hours
Chives 5 to 7 hours
Cilantro 4 to 6 hours
Mint 5 to 7 hours
Parsley 4 to 6 hours
Rosemary 5 to 7 hours
Dehydrating Chart for Herbs at 100°F (40°C)
**Times may vary depending on the water content of your herbs.
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