Drying herbs are a pretty easy thing. We place them in our dehydrator at 95 degrees for 6-8 hours or until they are fragile (it’s the best way to describe it).
There are two considerations:
- Heat. if it gets too warm you’ll end up with brown herbs that don’t have a lot of flavor. Low and slow is what you’re looking for here (many dry in open air).
- Chopping before or after. Cutting them beforehand is easier but smaller pieces have more exposure to air and will lose their flavor quicker. I’ll use these well before the flavor runs low so I chopped them. I wasn’t too worried about making them ‘perfect’ – that’s half the fun of doing them by hand.
With herbs that may fly away (like small pieces of chives), I lay a second dehydrating mat directly on top of the herbs to stop them from possibly blowing around. I also don’t chop the final bits of fresh chives that would take some fussing – I keep those fresh for cooking.
The smell and flavor are so superior to what you can buy at the store.