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16
Testing for Dryness
Herbs are dry when they snap and crumble easily. Stems should be brittle and break when bent.
Seeds should be brittle and usually need additional drying after they are removed from the seed
pods.
To be certain that herbs are sufficiently dry, place in an airtight container for several days. If
condensation appears on the inside of the container, they need further drying.
Packaging
Dark colour jars with airtight lids are ideal for storing herbs. They do not allow light in, which tends
to fade and weaken herbs. You can use other containers as long as they exclude air, light and
moisture. Air and light result in flavour loss; moisture results in caking and colour loss or insect
infestation.
Storage
As with other dried foods, dried herbs and seeds should be stored in the coolest place available, to
maintain best flavour. Do not crush or grind until ready to use. Crushing exposes more surfaces to
the air, resulting in flavour loss. With proper packaging and good storage conditions, dried herbs,
seeds and spices should keep well for 12-18 months.
Using Dried Herbs & Spices
Since herbs and spices are usually 3 to 4 times stronger than their fresh counterparts, use
conservatively. Their taste should be subtle and not overpowering. The zest of dried herbs is
dependent upon storage condition and length of time stored. Sharpness of flavour deteriorates
with age. Some herbs, such as mint or basil, lose their flavour more rapidly than others when dried.
It may take nearly an equal volume of some dried herbs to replace the amount of fresh called for in
the recipe.
Herb Drying Guide
Most herbs may be dried in electriQ dehydrator right on the plant stalk and stem. Seeds and leaves
are easily stripped from the plant when dry. Drying temperature should be 40℃. Do not dry herbs
with fruits and vegetables. Store in glass containers in a cool, dark place to reduce flavour loss.
Label clearly before storage because they are difficult to recognize when dry. Do not powder until
you are ready to use.
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