Hang tiny bundles held together with a rubber band or some twine. Or dry on a rack or screen, separating the larger leaves, and placing in a cool, well-ventilated space out of direct sunlight.
Place between dry paper towels and cook for 1 minute. Cook an additional 30 seconds, if not dry.
Don’t set the timer on 2 minutes and set some mint ablaze, like I did.
Place on a screen from the dehydrator’s manufacturer. General temperature of around 115 degrees F for 1 to 4 hours, depending on the herb.
Gather the last herbs of the season and save for the coming winter months. Once the herbs are completely dry, store in an air-tight glass container out of any sunlight.
Many of my students and testers ask me about dried herb amounts. Unfortunately, I never use dried herbs, except for dried hot peppers. Never could transfer my love of dark, English black tea to soothing herbal blends.
So, I’ll dry some herbs to try in recipes. Can’t bring myself to buy bottled herbs. Besides, there’s always little bundles of herbs that end up rotting in the fridge. It’s easy to fill the pantry with these flavor powerhouses.
Flavor some sea salt, jar up, add a ribbon and tag – instant gift. You can make dozens!