Manual

17
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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
Average
Drying Time Uses
Anise Leaves Rinse in cold water, pat dry. 1-3 hours Soups, stews, sauces
and salads
Anise Seeds Rinse in hot water, pat dry. 2-5 hours Rehydrate and serve in
cream sauce
Basil Leaves Clip leaves 3-4" from top
where buds appear. Rinse
and pat dry. Break veins and
stems to aid drying.
20-24 hours Italian and
Mediterranean dishes,
tomato dishes, meat
salads, soups, fish,
poultry and egg dishes
Caraway Clip entire plant. Dip in
boiling water and pat dry.
2-5 hours Pork, sauerkraut,
rye bread, cheese,
vegetables, cookies
Chili Peppers Rinse, dice and pat dry. 5-12 hours Powder for seasoning
Chive Leaves Chop and spread on tray. 20-24 hours Mild onion flavor, use
in most recipes
Cilantro
Leaves
Chip, rinse in cold water,
pat dry.
20-24 hours Mexican, Chinese and
Mediterranean dishes
Coriander
Seeds
Clip entire plant. Dip in
boiling water and pat dry.
2-5 hours Sausage, pickling
spices, apple and pear
dishes
Cumin Seeds Rinse in cold water, pat dry. 2-5 hours Curries and chili dishes
Dill Leaves Rinse in cold water, pat dry. 1-3 hours Salads, vegetables,
potato and fish dishes
Fennel Rinse in cold water, pat dry. 1-3 hours Salads, soups and
stews
Fennel Seeds Rinse in cold water, pat dry. 2-5 hours Cakes, cookies, breads
Garlic Separate and peel cloves.
Cut in half.
6-12 hours Soups, powder for
seasoning