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Kitchen

Drying Herbs

I love to dry herbs. This is especially useful when you can’t eat at the speed your plants are producing.

I just picked these herbs: spearmint, peppermint, etc.

I love my Cosori Food Dehydrator. It has been great because it is square-shaped (the round dehydrators waste corners of counter space) and has the volume for drying a lot of herbs at once. You will be surprised how much space herbs take up once you have picked them.

I like to dry spearmint, peppermint, oregano, lemon balm, basil, and more. I dry herbs at 110 degrees Fahrenheit for 12 hours at a time—12 hours then check because the smaller-leaved herbs like oregano will likely be done and you can take them out. Larger herbs like spearmint and basil will take another 12 hours.

I use parchment paper on top of the racks because dehydrator racks are not fine enough and the herbs fall through to the bottom once the hot air starts to circulate.

I store herbs whole or crushed. Either way works. If you want it already crushed, you will be able to store more in a smaller space. If you keep it whole for looks, or to soak in a soup to remove the leaf later, that works too.

If you like herbal tea, you can purchase these tea bags online, into which you can put two tsp of crushed peppermint, for example, and tie up for later seeping.

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