Nutrition
| Per 100 g | Per 1 oz (28 g) | |
|---|---|---|
| Energy | 282 kcal | 80 kcal |
| Protein | 39.3 g | 11.1 g |
| Fat | 7.4 g | 2.1 g |
| saturated | 0.5 g | 0.1 g |
| Carbohydrate | 13.5 g | 3.8 g |
| sugars | 3.7 g | 1 g |
| Fibre | 19.6 g | 5.6 g |
| Sodium | 49 mg | 14 mg |
Estimated from the ingredients, for the finished dried product. Actual values vary with the produce you use and how far you dry it.
Ingredients
- 650 g fresh herbs of choice (Basil, Parsley, Thyme, Rosemary, Oregano, etc.)
Instructions
- Rinse the herbs gently under cold water to remove dirt and debris. Pat them dry with a paper towel or let them air dry completely. Excess moisture can increase drying time.
- Remove any tough stems or discolored leaves. For small herbs like thyme or oregano, you can leave them on the stem. Larger leaves, like basil or mint, should be separated from the stem.
- Spread the herbs in a single layer on the mesh trays. Avoid overlapping to ensure even airflow and drying.
- Set the dehydrator to 40 °C. Lower temperatures preserve the colour and flavour of the herbs. Dry for 4 hours checking the herbs periodically. They are done when they crumble easily between your fingers.
- Allow the herbs to cool completely before handling to avoid trapping moisture during storage. Remove the leaves from stems if needed and crumble them into small pieces. Store in airtight containers in a cool, dark place. Properly dehydrated herbs can last up to a year.
