Everything you need to know about dehydrating fresh herbs

Home gardens often produce an abundance of fresh sage, oregano, basil, mint, and other herbs. Rather than let your harvest go to waste, preserve the flavor and aroma of these cooking essentials with a home food dehydrator. Just about any herb can be dried and, with proper care and storage, can be kept for up to one year.

Best practices for dehydrating 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. 
• Herbs should be dried at 100°F (38°C). 
• 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. See Tips For Dehydrating for more information. 
• Herbs crumble easily when dried. 
• Herbs must be cooled completely before storing in an airtight container.