Herb
NOTE: Dry herbs at 35~41°C (95~105°F). Use average times only as general guideline.
Herb
Part of plant to dehydrate
Part of
plant to
dehydrate
Basil
Leaves
2-3
Chili Peppers
Pods
8-10
Chives
Leaves (Chop)
2-3
Cilantro
Leaves
6-8
Cumin
Trim outer leaves. Cut in half. Core. Cut into strips or dry whole leaves.
Blanch/steam.
6-8
Dill
Remove tops and stringy end. Peel, cut crosswise, lengthwise or
diagonally into slices, cubes or grate. Blanch/steam.
8-10
Fennel
Cut off woody base. Separate into small flowerets, slice or cube into
pieces. Blanch/steam.
10-12
Garlic
Cloves (Break bulbs into cloves. Remove outer peel of each clove)
35
Ginger
Root and leaves
13
Mint
Leaves
13
Oregano
Leaves
13
Parsley
Leaves and stems
13
Rosemary
Leaves
13
Sage
Leaves and stems
13
Tarragon
Leaves
13
Thyme
Leaves
13
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