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The flowers of some herbs may be used for seasoning. They should be harvested when they first open and
while still very fresh. Seeds, such as caraway or mustard, are harvested when they are fully mature and
have changed from brown to grey.
Leaves and stems should be lightly washed under cold running water to remove any dust or insects.
Remove any dead or discoloured portions.
To dry large-leafed herbs, such as basil and sage, strip leaves from stem, cut in half across the leaf and
place on a tray. Cutting allows dry air to get inside the stem and will shorten drying time.
To dry small-leafed herbs, like thyme, place on a lined tray. This helps keep dried herbs from falling
through tray. As small herbs dry, they may fly around inside dehydrator. If this happens, place a screen
over drying herbs to keep them in place.
If flowers are to be used in teas, dry them whole. Wash and separate petals, and remove any tough or
discoloured parts. When seedpods have dried, their outer covering may be removed. Rub seeds between
palms of your hands while blowing to remove husks. Place larger seeds on a trimmed baking parchment or
Teflon sheet. Dehydrate until there is no moisture evident. If seeds are to be used for planting, dry at
room temperature to maintain germination ability.
Testing for Dryness
Herbs are dry when they snap and crumble easily. Stems should be brittle and break when bent. Seeds
should be brittle and usually need additional drying after they are removed from the seed pods.
To be certain that herbs are sufficiently dry, place in an airtight container for several days. If condensation
appears on the inside of the container, they need further drying.
Packaging
Dark colour jars with airtight lids are ideal for storing herbs. They do not allow light in, which tends to fade
and weaken herbs. You can use other containers as long as they exclude air, light and moisture. Air and
light result in flavour loss; moisture results in caking and colour loss or insect infestation.
Storage
As with other dried foods, dried herbs and seeds should be stored in the coolest place available, to
maintain best flavour. Do not crush or grind until ready to use. Crushing exposes more surfaces to the air,
resulting in flavour loss. With proper packaging and good storage conditions, dried herbs, seeds and spices
should keep well for 12-18 months.
Using Dried Herbs & Spices
Since herbs and spices are usually 3 to 4 times stronger than their fresh counterparts, use conservatively.
Their taste should be subtle and not overpowering. The zest of dried herbs is dependent upon storage
condition and length of time stored. Sharpness of flavour deteriorates with age. Some herbs, such as mint
or basil, lose their flavour more rapidly than others when dried. It may take nearly an equal volume of
some dried herbs to replace the amount of fresh called for in the recipe.