Dehydrating Herbs Using A Dehydrator Can Be Simple & Inexpensive!
Do you grow your own fresh herbs? Do you know someone who does and always has lots to give away? Why not dehydrate them for use during the spring, fall and winter?
Initially you will have to spend some money on a few key pieces of equipment, however over time this investment will pay off!
What you will want to purchase:
- Food dehydrator - Walmart & Canadian Tire carry a nice one similar to what I use for around $60
- Herb scissors - you can buy these at places like Walmart but some dollar stores also carry them and they are a fraction of the price and work fine
- Scissors - regular household scissors work fine. Having a dedicated pair for food is always a good idea to have in the kitchen
- Storage containers, freezer bags (zip seal work best) or mason jars will all do the job. Thrift stores and dollar stores are a great place to find these for cheap
- Salad spinner - Walmart, Giant Tiger, Ikea, etc all carry a wide range of spinners with different price points, some dollar stores also carry these. For the thrifters out there, I have seen many spinners at various thrift stores
- Herbs - if you don't grow your own placing an add on social media is a great way to find some for FREE
If you add it all up: food dehydrator $55, herb scissors $2, scissors $1, storage containers $1, salad spinner $7, fresh herbs $0 = total investment of around $66 + tax
For best results you will want to dehydrate the herbs soon after harvesting. Only choose herbs in good condition, remove any dead or dying leaves/herbs and discard.
Always wash before using and place in the salad spinner to dry. You want to remove as much moisture as possible or the drying time will take longer!
The following herbs are best dehydrated as full leaves (stems removed): dill weed, parsley, oregano, sage, mint, thyme and basil.
| Dill Weed |
| Dill Weed |
Chives are best cut up using the herb scissors prior to dehydrating.
| Chives |
Once you have your herb ready, place onto the dehydrator tray, thinner layers will require less drying time, while thicker layers will require a longer drying time. Each herb's drying time varies, so it is best to record the length of drying time in a notebook for future reference.
****Note - only place 1 herb per tray as each herbs drying time varies****
Once the herbs are dry, simply store them in individual air tight containers, place in a dark, dry place.
Dried herbs are great on fish, chicken, beef, pork or in stews, soups, the possibilities are endless!
Enjoy
~McWicky's Wife




