Before the tray

Following the National Center for Home Food Preservation: discard damaged or dirty leaves and stems, rinse the herbs in cool running water, and shake away excess water.

Sources: National Center for Home Food Preservation, University of Georgia (2014) ↗

Dry with controlled warmth

Preheat a dehydrator to 95–115°F (35–46°C); the source allows up to 125°F (52°C) in high humidity. Arrange herbs in a single layer. Its approximate range is one to four hours, with periodic checks. Follow the appliance’s own instructions as well.

Sources: National Center for Home Food Preservation, University of Georgia (2014) ↗

Check, then store

Leaves should crumble and stems should snap when bent. Package fully dry herbs in airtight containers and keep them somewhere cool, dry, and dark. The source advises against sun drying because of color and flavor loss.

Sources: National Center for Home Food Preservation, University of Georgia (2014) ↗

Keep a record of this batch

Use the private note below for the plant, date, appliance setting, drying time, and final texture. The linked source also describes other drying methods; this card follows only its dehydrator method.

KEEP THE FOOTNOTES

Sources & further reading

  1. National Center for Home Food Preservation, University of Georgia · 2014

    Drying and storage guidance extracted from So Easy to Preserve, sixth edition, revised by Elizabeth L. Andress and Judy A. Harrison. Consulted October 17, 2026.

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