5 from 27 votes
How to dehydrate herbs
This guide explains how to dehydrate fresh herbs like rosemary, thyme, tarragon, oregano, savory, and sage using a food dehydrator set to a moderate temperature. The herbs are cleaned, gently dried, spread on dehydrator racks without mixing varieties, and dried for varying times depending on the herb. Once dried, the herbs are crumbled and stored for later use, offering a way to preserve garden herbs for long-term flavor.
Prep Time
5 mins
Max. Time to dehydrate
4 hrs
Total Time
4 hrs 5 mins
Course:
Others
Cuisine:
International
Ingredients
- rosemary see Notes for drying durations, fresh
- thyme fresh
- tarragon fresh
- oregano fresh
- savory herb fresh
- sage fresh
Instructions
- Rinse your herbs to get rid of impurities.
- Shake off excess water, pat completely dry, carefully without damaging the fresh herbs, between two clean kitchen towels.
- Place leaves on a dehydrator rack. Spread them out over the racks. Keep one herb variety per rack because some need longer than others to dry.
- Stack each rack over each other. Turn on the heat and set to a medium heat setting, 135 – 145 Fahrenheit/ 57- 62 Celsius.
- Every herb takes its own time to dry completely. See in the notes for the approximate duration.
- When dehydrated, take from racks and wait 5 minutes to reach room temperature. Crumble herb and store in an airtight container until further use.
Cup of Yum
Notes
- Keep herb varieties separated during dehydration, as drying times vary significantly among different herbs.
- Ensure herbs are completely dry before storage to prevent mold development.
- Adjust drying times according to your dehydrator's settings and herb thickness.
- Store dried herbs in airtight containers away from light and moisture to preserve flavor.