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Herb Drying Guide
Most herbs may be dried in your NESCO
®
/American Harvest
®
dehydrator right on
the plant stalk and stem. Seeds and leaves are easily stripped from the plant when
dry. Drying temperature should not exceed 90
o
F to 100
o
F (35
o
C to 40
o
C). Do not
dry herbs with fruits and vegetables. Store in glass containers in a cool, dark place
to reduce flavor loss. Label clearly before storage because they are difficult to
recognize when dry. Do not powder leaves until you are ready to use.
Average
Food
Preparation
Drying Time
Uses
Anise
Rinse in cold water,
1-3 hrs.
Soups, stews, sauces and
Leaves
pat dry.
vegetable and fruit salads.
Anise Seeds Rinse in hot water,
2-5 hrs.
Rehydrate, serve in
pat dry.
cream sauce
Basil
Clip leaves 3 to 4 inches
20-24 hrs.
Italian and Mediterranean
Leaves
from top of plant just
dishes, tomato dishes,
(break veins as first buds appear,
meat, salads, soups, fish,
and stems
pat dry.
poultry and egg dishes
to aid drying)
Caraway
Clip entire plant. Dip in
2-5 hrs.
Pork, sauerkraut, rye bread,
boiling water, pat dry.
cheese, vegetables, cookies
Chili
Rinse and dice, pat dry.
5-12 hrs.
Powder for seasoning
Peppers
Chives
Chop, rinse in cold
20-24 hrs.
Mild onion flavor, use
Leaves
water, pat dry.
in moist recipes
Cilantro
Clip with stems. Rinse
15-18 hrs.
Mexican, Chinese and
Leaves
in cold water, pat dry.
Mediterranean dishes
Coriander
Clip entire plant. Dip in
2-5 hrs.
Sausage, pickling spices
Seeds
boiling water, pat dry.
apple, and pear dishes
Cumin
Rinse in cold water,
2-5 hrs.
Curries and chili dishes
Seeds
pat dry.
Dill
Rinse in cold water,
1-3 hrs.
Salads, vegetables
Leaves
pat dry.
potatoes and fish
Fennel
Rinse in cold water,
1-3 hrs.
Salads, soups or stews
pat dry.
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