Dehydrated Garden Herb Blends — FarmPal

Dehydrating recipe yielding 2-3 cups per blend. Stores for 12 months (airtight, cool, dark).

Method
dehydrating
Yield
2-3 cups per blend
Storage
12 months (airtight, cool, dark)
Difficulty
beginner

Ingredients

  • •Italian Blend: 2 cups basil, 1 cup oregano, 1 cup parsley, 1/2 cup thyme, 1/2 cup rosemary
  • •Herbes de Provence: 2 cups thyme, 1 cup savory, 1 cup rosemary, 1/2 cup lavender, 1/2 cup marjoram
  • •Poultry Blend: 2 cups sage, 1 cup thyme, 1 cup marjoram, 1/2 cup rosemary

Instructions

  1. 1Harvest herbs in morning after dew has dried highest essential oil content
  2. 2Wash gently in cold water, shake off excess, pat dry with towels
  3. 3Remove leaves from woody stems (thyme, rosemary, oregano)
  4. 4Arrange single layer on dehydrator trays do not overlap
  5. 5Dehydrate at 95-105°F for 2-4 hours (low temp preserves volatile oils)
  6. 6Herbs are done when they crumble easily between fingers but are not powdery
  7. 7Cool completely before processing warm herbs clump
  8. 8Crumble leaves by hand into mixing bowl (wear gloves for rosemary stems are sharp)
  9. 9Mix blends in ratios above, toss gently to combine
  10. 10Store in small airtight glass jars away from heat and light
  11. 11Label with blend name and date use within 12 months for peak potency
  12. 12Home-dried herbs are 3-4× more potent than commercial adjust recipes accordingly