20
Drying temperature should not exceed 95⁰F to 125⁰F (35⁰C to 52⁰C)
FOOD
PREPERATION
DRYING TIME
USES
Anise Leaves
Rinse in cold water
and pat dry
1-‐3 hours
Soups, stews, sauces,
vegetable and fruit salads
Anise Seeds
Rinse in hot water and
pat dry
2-‐5 hours
Rehydrate, serve in cream
sauce
Basil Leaves (break
veins and stems to
aid in drying)
Clip leaves 3 to 4
inches from top of
plant just as first buds
appear, pat dry
20-‐24 hours
Italian and Mediterranean
tomato meat dishes,
salads, soups, fish, poultry
and egg dishes
Caraway
Clip entire plant, dip in
boiling water, pat dry
2-‐5 hours
Pork, sauerkraut, rye
bread, cheese, vegetables,
cookies
Chili Peppers
Rinse and dice, pat dry
5-‐12 hours
Powder for seasoning
Chive Leaves
Chop, rinse in cold
water, pat dry
20-‐24 hours
Mild onion flavor, use in
moist recipes
Cilantro Leaves
Clip with stems, rinse
in cold water, pat dry
15-‐18 hours
Mexican, Chinese and
Mediterranean dishes
Coriander
Clip entire plant, dip in
boiling water, pat dry
2-‐5 hours
Sausage, pickling spices,
seeds, apples 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,
potatoes and fish
Fennel
Rinse in cold water,
pat dry
1-‐3 hours
Salads, soups or stews
Garlic Clove
Clean with soft brush,
don’t wash
6-‐12 hours
Salt, powder, recipes
Ginger Root
Peel, slice or grate
2-‐5 hours
Meats , desserts
Mint
Rinse & pat dry
6-‐12 hours
Lamb dishes, jelly, sauces
Oregano
Rinse & pat dry
8-‐15 hours
Italian, & Greek dishes
Parsley -‐ Flat or curly
Rinse & pat dry
15-‐ 20 hours
Powder or flakes
Rosemary
Rinse & pat dry
15-‐ 20 hours
Poultry, lamb , egg dishes
breads
Sage
Rinse & pat dry
20-‐24 hours
Pork, gnocchi, fish
Tarragon
Rinse & pat dry
20-‐24 hours
Sauces, salads, fish or
poultry
Thyme
Rinse & pat dry
3-‐5 hours
Soups, all dishes most
veggies
Note: Dry Herbs should crumble easily and stems should snap when bent.
HERB DRYING GUIDE