Dried Herbs

Cut herbs (basil, oregano, thyme, mint, parsley, sage) in the morning after the dew dries and just before they flower — that's when the aromatic oils peak. Rinse gently, shake dry, and discard any damaged leaves.

Lay the sprigs in a single layer on the trays. Dry at a LOW 35–40 °C (95–105 °F) — higher heat drives off the volatile oils that give herbs their flavour and colour. Herbs start low in moisture, so this is fast: 1–4 hours.

Ready when the leaves crumble easily between your fingers and the stems snap. Any bendy or soft leaves need a little longer.

Strip the dried leaves from the stems. Store them WHOLE — they keep far more flavour than pre-crushed — in an airtight jar away from light, and crumble only when you cook. Best within a year.