Herb Drying Guide - Nesco American Harvest Guía Del Cuidado/Del Uso

HERB DRYING GUIDE

Most herbs may be dried in your NESCO
plant stalk and stem. Seeds and leaves are easily stripped from the plant when dry.
Drying temperature should not exceed 95°F to 105°F (35C to 41C). Do not dry herbs
with fruits and vegetables. Store in glass containers in a cool, dark place to reduce
flavor loss. Label clearly before storage because they are difficult to recognize when
dry. Do not powder leaves until you are ready to use.
Food Preparation
Anise Leaves Rinse in cold water, and
pat dry
Anise Seeds Rinse in hot water, pat
dry
Basil Leaves Clip leaves 3 to 4 inches
(break veins, from top of plant just
as first buds appear, pat
and stems to aid
drying) dry
Caraway Clip entire plant. Dip in
boiling water, pat dry
Chili Peppers Rinse and dice, pat dry
Chives Leaves Chop, rinse in cold
water, pat dry
Cilantro Leaves Clip with stems. Rinse in
cold water, pat dry
Coriander Clip entire plant. Dip in
boiling water, pat dry
Cumin Seeds Rinse in cold water, pat
dry
Dill Leaves Rinse in cold water, pat
dry
Fennel Rinse in cold water, pat
dry
Garlic Clove Cut in half lengthwise,
pat dry
/American Harvest dehydrator right on the
® ®
Drying Time Uses
1-3 hours Soups, stews,
sauces, vegetable
and fruit salads
2-5 hours Rehydrate, serve in
cream sauce
20-24 hours Italian and
Mediterranean
tomato meat dishes,
salads, soups, fish,
poultry and egg
dishes
2-5 hours Pork, sauerkraut,
rye bread, cheese,
vegetables, cookies
5-12 hours Powder for
seasoning
Mild onion flavor, use
20-24 hours
in moist recipes
15-18 hours Mexican, Chinese
and Mediterranean
dishes
2-5 hours Sausage, pickling
spices, Seeds apple,
and pear dishes
2-5 hours Curries and chili
dishes
1-3 hours Salads, vegetables,
potatoes and fish
1-3 hours Salads, soups or
stews
6-12 hours Salt, powder, recipes
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Food Preparation
Ginger Root Rinse, slice 3/8" or
grate, pat dry
Ginger Leaves Rinse in cold water, pat
dry
Marjoram Leaves Rinse in cold water, pat
dry
Mint Leaves Rinse in cold water, pat
dry
Mustard Seeds Rinse in cold water, pat
dry
Oregano Leaves Rinse in cold water, pat
dry
Parsley Leaves/ Rinse in cold water, pat
stems dry.
Rosemary Rinse in cold water, pat
Leaves dry
Sage Leaves/ Rinse in cold water, pat
stems dry
Tarragon Leaves Rinse in cold water, pat
dry
Thyme Leaves Rinse in cold water, pat
dry
Rehydrating Dried Food
Rehydrate by placing dried foods in a container (with enough water to cover food)
and soaking for 30 minutes to 2 hours. Boiling water rehydrates foods more quickly
than cold water. Fruits or vegetables may also be rehydrated in liquids other than
water, including fruit juices, cider, vegetable juices, milk, consomme, etc. Refrigerate
these foods while they are soaking to reduce any risk of spoilage. Do not add
seasonings, especially salt or sugar, during rehydration because they slow the
rehydration process.
Cooking with Dried Food
After rehydrating food, cook it as you would normally. If foods are cooked before
they are fully rehydrated, they will cook in a shriveled state and will not be plump.
Drying Time Uses
2-5 hours Meat dishes,
vegetables, cookies
and desserts
1-3 hours Soups
Italian, meat, fish,
1-3 hours
egg and poultry
dishes
20-24 hours Sauces, mint jelly
and lamb dishes
2-5 hours Corned beef,
sauerkraut, salad
dressings and
cabbage
15-18 hours Italian, Greek,
Mexican and tomato
dishes
20-24 hours Powder, use leaves
for flakes
20-24 hours Barbecue sauces,
poultry, meats, egg
dishes, lamb and
vegetables
20-24 hours Poultry, pork, lamb,
veal and fish dishes
Sauces, salads, fish
20-24 hours
and poultry
Meat, fish, poultry
1-3 hours
dishes, green beans,
beets, carrots and
potatoes
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