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Dehydrating Herbs: Temperatures & Times

Dehydrating herbs is one of the easiest ways to preserve fresh flavor year-round. Using a dehydrator set to a low temperature (95°F–115°F), herbs like basil, mint, parsley, rosemary, and thyme can be dried until crisp and crumbly. Soft herbs require gentler heat and shorter times, while woody herbs take a bit longer. Once dried, store your herbs in airtight containers away from light and heat for the best flavor that lasts up to a year.
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Equipment

Instructions
 

General Guidelines

  • Temperature: Herbs are delicate — keep it low (95°F–115°F).
    Airflow: Good circulation is just as important as heat.
    Dryness Test: Leaves should be crisp and crumble easily when rubbed between fingers.

Soft, Tender Herbs (95°F–105°F)

  • These herbs bruise and lose oils easily, so dry them at the lowest setting.
    Basil: 12–24 hours
    Mint: 12–18 hours
    Cilantro (Coriander leaves): 8–12 hours
    Parsley: 8–12 hours
    Tarragon: 6–10 hours
    Dill (fronds): 8–12 hours

Medium Herbs (100°F–110°F)

  • A bit sturdier, can handle slightly more heat.
    Oregano: 8–12 hours
    Thyme: 8–12 hours
    Marjoram: 6–10 hours
    Chervil: 8–12 hours
    Savory: 8–12 hours

Woody, Hardy Herbs (105°F–115°F)

  • Thicker leaves and stems take longer.
    Rosemary: 10–14 hours
    Sage: 10–14 hours
    Bay leaves: 12–24 hours
    Lemongrass (chopped): 12–16 hours

Wash & Dry

  • Rinse herbs quickly in cool water to remove dirt or insects. Shake off excess water and pat gently with a towel, or let them air-dry completely before dehydrating.

Storage Tips

  • Cool completely before sealing.
    Store in airtight jars away from light and heat.
    Best flavor: within 6–12 months.
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