Depending on the temperature, sunniness, and humidity, this can be a few days for them to dry out fully. DRY: Hang up the tied bundles of herbs in a well ventilated area to dry, in a doorway or off a cabinet is perfect. Continue this with the rest of the herbs until they are all tied into bundles.Ģ. Gather a bundle of the herb stems and tie them together with some string or twine, leaving enough string to hang the herbs by. PREP: Rinse off all of your fresh herbs and shake off any excess water. These herbs can be used immediately, or stored in a cool dry place for up to 6 months.ġ. The leaves should fall off easily, and any stems that break off with the leaves can be picked out. For the smaller leafed herbs, remove the stem by holding onto it with one hand and gently running your fingers down the stems with the other. The larger leafed herbs can be chopped into smaller pieces or easily crunched by hand before heading into their jar. Get an empty container, mason jar, or spice jar, and begin transferring the herbs (use a funnel for easy transferring). Allow them sit on the counter for 10-15 minutes to ensure that they are fully dried, they should be delicate and crunchy. STORE: Once the herbs are all fully dried, they can be removed from the oven or dehydrator. The more herbs there are dehydrating at once, the longer it will take for them all to evenly dry, so leave the temperature on low and be patient!ģ. If they still have some moisture left, keep them in and check again after 30 minutes. If they are crispy and dried, remove them. Leave the herbs in the dehydrator or oven for 30 minutes, at which point you can check on them. Be sure that any convection settings are turned off, otherwise the fan will blow the leaves everywhere. Ovens should be turned on to the lowest possible heat or the dehydrate setting (if available). DRY: Once all the herbs are on the trays, place them into your dehydrator or oven and turn it on. Spread them out into a single flat layer so that there is little to no overlapping.Ģ. Place the leaves onto Reusable Silicone AirMat on top of a wire cooling rack, into a dehydrator basket, or onto an unlined baking sheet. These stems make great additions to Homemade Vegetable Broth, adding a ton of flavor even without the leaves, so be sure to save them! For smaller leafed herbs, like oregano, rosemary, or thyme, the leaves can be dried while still attached to the stems. For herbs with larger leaves, such as basil, mint, or sage, take each leaf off the stem.
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