Over-drying can cause a loss of flavor and color, so keep an eye on those tender herbs. Store as all herbs are best stored, in a cool dark place, and use within one year. Smaller containers are perferable to large jars, since the each time the jar is opened, the herbs lose some of their precious aroma and flavor.
Place dehydrating trays in dehydrator and set at herb setting (just about the lowest setting there is) 35°C or 95°F. If humidity levels in your house and outside are low, start checking at 6 hours, but don't be surprised if basil takes 12 to 24 hours to dry completely.
Freezing herbs is easy; there's no need to blanch. Or, some herbs can simply be air-dried or dried in a dehydrator.
September is an excellent month to dry herbs to use during winter. Harvest herbs before flowers develop. Discard any damaged leaves. Hang herbs to dry in small bunches (large bunches can mold) or laid on screens in a dark well-ventilated area.
What can you dehydrate?
- Fruits (apples, bananas, apricots, peaches, pears, cherries, blueberries) for eating as snacks or chopped in granola and trail mixes, or dried as purees for fruit leather.
- Vegetables (carrots, mushrooms, onions, peas, beans, tomatoes) for adding to soups, stews, and backpacking meals.
Step by step directions
- Step 1: Rinse the fresh oregano off under cold water to remove any dirt or bugs.
- Step 2: Dry off the wet oregano as best as possible.
- Step 3: Arrange the oregano on your dehydrator trays.
- Step 4: Dehydrate the oregano for two to six hours or until the herb is dry and crispy.
There are three main ways to dry mint including using a dehydrator, oven, or air-drying. Using a dehydrator is my preferred method for the low heat and quick turnover. Oven drying mint can be quick, but you need to be careful not to cook/burn the leaves as you often can't get temperatures that are as low.
Unlike fresh meats or produce, which can deliver a very strong visual or olfactory statement when they begin to head south, herbs and spices don't actually spoil — they simply lose their potency, which means using spices that aren't at their best could leave your dishes tasting subpar (via Bon Appetit).
Properly stored, dried thyme leaves will generally stay at best quality for about 1 to 3 years. Do dried thyme leaves ever spoil? No, commercially packaged dried thyme leaves do not spoil, but they will start to lose potency over time and not flavor food as intended - the storage time shown is for best quality only.
Despite the process adopted (oven, red light dry, sun-dry, shade-dry, this study for more), the principle is always the same: stripping the water from the fresh herb. This explains why dry herbs have a stronger, more potent taste. They are simply more concentrated. Indeed, water, “dilutes†the flavor of herbs.
Always wash herbs with cold water and dry them properly to ensure there is no moisture lingering that could easily lead to decay and automatically reduce the lifespan of the herbs. Transfer them to a jar with about an inch of water filled in the bottom. Seal the jar with the lid and store in the refrigerator.
After drying oregano and harvesting the leaves, you need to store them in a dark, dry location to preserve the most flavor. Use glass bottles or airtight plastic containers. Light and air will degrade the flavor of the herb. Dry oregano will last for up to six months with best flavor and quality.
If you follow the proper care, fresh herbs can last for up to three weeks. Below is a quick list of the most common herbs and their average life span. When the herbs start to turn dark, brittle or the stems show signs of mold, it's time to toss them.
Store in Airtight ContainersOxygen will degrade herbs over time, so storing your dried herbs in airtight containers is best. Glass jars or metal tins with screw top lids work well, as do jars with clamp on lips (Fido style). Avoid using plastic if possible, as it may leach chemicals into your herbs.
Selling for $5,000 to $10,000 per pound, saffron is the most expensive culinary herb in the world, mainly because it is composed of the tiny, thread-like stigmas of the crocus flower.
Hang the bunches upside down in a dark warm dry place with good air circulation. This preserves the essential oils which, in turn, preserves the flavor. The herbs are ready when all of the moisture is gone and they are crisp enough to crumble (one to two weeks in most cases).
Pre-heat dehydrator with the thermostat set to 95°F to 115°F. In areas with higher humidity, temperatures as high as 125°F may be needed. After rinsing under cool, running water and shaking to remove excess moisture, place the herbs in a single layer on dehydrator trays. Drying times may vary from 1 to 4 hours.
Place dried herbs in an airtight container and store in a cool, dark, dry location for optimum flavor and color. For the fullest flavor crush or grind just before using. Using Herbs. Herbs should be used to complement the flavor of food.
Hang the herb bunches in a warm, dry, well-ventilated area out of the sun. A garage, shed, barn or well ventilated attic work well. It may take up to a month for herbs to dry completely. Tray drying is another method that works well with short stemmed herbs or for individual leaves.
Instructions
- Tie herbs into bundles leaving a loop to hang upside down.*
- Hang herbs in a dry, warm area.
- Leaves will appear dark and will be crispy in texture.
- Small leafed herbs like thyme, oregano, and rosemary will take about 4-7 days to dry out completely.
One of the easiest ways to preserve basil is to freeze the basil leaves. You can simply freeze the whole basil leaves or chop them and store them in a container or freezer bag, but keep in mind that they might shrink a little, so the frozen basil will be a smaller amount.
Instructions
- Wash the parsley and cilantro thoroughly.
- Spin dry using a salad spinner.
- Lay the herbs out on a sheet pan lined with paper towel.
- Load your dehydrator shelves with the herbs.
- Set your dehydrator to 95 degrees and the time for 18 hours.
- Allow the herbs to dry.
- When the herbs are dried, remove to a platter.
Once the stems have cooled to room temperature, remove the leaves by hand. Dehydrating: The quickest method of drying thyme requires a food dehydrator. Place the thyme in the dehydrator at 100°F for 1 to 2 hours until completely dry. Strip and store.
Instructions
- Wash cilantro thoroughly.
- Place stems on dehydrator trays.
- Dry at 95°F / 35°C for 4-12+ hours until crisp.
- Condition and store in airtight container.
Dehydrator. After you've washed and allowed your oregano stems to completely dry, arrange them in a single layer on your dehydrator tray. Before you put the tray on the dehydrator rack, set it to the lowest setting: between 95 and 125 degrees Fahrenheit.
To dehydrate rosemary, first, rinse and pat the springs dry. Then, lay them down in a single layer across your dehydrator tray/s, with some space between (so the air can circulate for even, quicker drying). Dry at 95º-105ºF/35º-40ºC for between 2-4 hours until the needles are brittle and easily separate from the stem.
Dehydrate itIf you own a dehydrator, you can dehydrate rosemary in no time at all. After rinsing and drying the sprigs, cut them down so that they fit the dehydrator trays and spread them out evenly.
Powdery mildew strikes herbs during cool and/or dry conditions paired with fog or dew. A white coating appears on the plant as the fungus grows, distorting leaves. Most herbs should be stored at the optimum temperature of 32°F with 95% relative humidity.
