Shake off excess water, pat completely dry, carefully without damaging the fresh herbs, between two clean kitchen towels.
Place leaves on a dehydrator rack. Spread them out over the racks. Keep one herb variety per rack because some need longer than others to dry.
Stack each rack over each other. Turn on the heat and set to a medium heat setting, 135 – 145 Fahrenheit/ 57- 62 Celsius.
Every herb takes its own time to dry completely. See in the notes for the approximate duration.
When dehydrated, take from racks and wait 5 minutes to reach room temperature. Crumble herb and store in an airtight container until further use.
Video
Notes
These are just a few herbs that I dried in the dehydrator. You can, of course, dry other herbs too. I chose those herbs because I had them growing in our garden and because it's a good variety of herbs. See in the post for a list of culinary herbs.Duration for each herb in the ingredient list dried (with recommended temperature in the recipe):