Keep culinary herb lots separate, choose the matching drying method, inspect leaves and stems, and record finished containers.
Separate known edible culinary herbs by species and harvest. In Notepad, record the name, date, intended use, source instructions and equipment. Wash in cool water, remove excess water and reject damaged material. Keep labels with each tray so a bulk harvest remains traceable.
NCHFP distinguishes sturdy herbs from moisture-rich tender leaves such as basil and mint. Tender herbs need prompt drying; large crowded bunches can mold. Choose the corresponding instructions and an equipment load you can monitor, then record the method for each lot.
For dehydrator drying, NCHFP gives 95–115°F, with up to 125°F in humid conditions, and a single tray layer. Check the appliance instructions. Convert the selected setting if necessary and log periodic observations. Its 1–4-hour range is a starting reference, not an automatic stop time.
NCHFP describes dry leaves that crumble and stems that break when bent. Inspect representative material throughout the load and note any thicker or wetter parts. Keep incompletely dried portions out of finished containers and continue according to the selected method.
Package dry herbs in airtight containers in a cool, dry, dark place. Leaves may be kept whole and crumbled as used. Label herb, harvest lot and drying date. Record the storage location and download the note. When cooking later, use a recipe’s fresh-versus-dried substitution by flavor, separately from harvest yield.
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NCHFP separates tender-leaf and sturdier herbs and describes controlled dehydrator drying, endpoint checks and storage. Read the full method for your herb.
Keep one row per labeled lot. These are your observations, not preset drying targets.
| Lot | Preparation and method | Observed endpoint | Package location |
|---|---|---|---|
| Your herb and harvest date | Your source, load and setting | Leaf and stem checks with time | Container label and location |
Split a large harvest into labeled loads when tray space is limited.
Keep the identity on the tray, finished container and record to avoid mixing similar leaves.