10 Dehydrated Herbs To Stock In Your Kitchen
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Have you ever wondered what makes dehydrated herb spices different from conventional seasonings? Did you know that herbs are plants with savoury or aromatic qualities that are used to flavour and decorate meals, for medical purposes, or to create scents. 

One method to include a hint of freshness into your dishes all year round is to grow, harvest, and dry herbs. Alternatively, perhaps you took advantage of a fresh-cut herb deal at the grocery store or farmers market and purchased more than you needed. Make plans to keep the remainder intact.

Drying herbs is the simplest method of herb preservation. Properly dried herbs can be done in four different ways: an oven, a dehydrator, a microwave, or indoor air drying. Sun drying is not the best method since it dries out the flavour and vivid colour of the herbs.

Some herbs to keep are listed here!

10 Dehydrated Herbs To Store All Year

1. Parsley

Iron and vitamins A and C are both abundant in parsley. Additionally, it contains diuretic qualities that aid in the body's removal of extra salt and water. Parsley's magnesium level aids in muscular function, and its calcium content may assist in maintaining strong bones. It is beneficial for type 2 diabetes and aids in reducing blood sugar levels.

2. Oregano

Strong-smelling oregano is used in Mexican and Italian cooking. Its potent flavour can give your meals a little extra oomph. For those who want their meals to be tasty and nutritional, oregano is a terrific option because it's also an excellent source of calcium and iron! It is a must for every Italian dish. 

3. Sage

Sage is an aromatic, strong-flavoured savoury herb. It's frequently used to give meat dishes like pot roast or chicken soup more flavour and complexity. It has been demonstrated that sage enhances mental clarity, memory recall, and general brain health. This could result from the presence of natural flavonoid quercetin, an antioxidant. 

4. Dill

Popular herb dill is used in many cuisines, such as Scandinavian and Russian. While the seeds are most often dried, the leaves can be used either way. A little flavour of anise, caraway, and mint can be detected in the dill. Most grocery stores carry dill year-round, either fresh or dried. 

5. Thyme

Native to the Mediterranean region, thyme is a perennial herb. It belongs to the mint family and has been used historically in both herbal treatment and cookery. Depending on the species, thyme's flavour might vary, but it usually has earthy undertones and citrus overtones that go well with roasted vegetables or poultry meals. Growing thyme at home is simple if you have access to good soil and sun. 

6. Bay Leaves

One of the kitchen's most often used dried herbs is bay leaves. They are used in many cuisines, such as French, Italian, Portuguese, and Spanish, whole or ground. The best way to store bay leaves is in a jar or sealed container in a cold, dry location away from the sun. If preserved correctly, they will keep their flavour and perfume for up to six months.

7. Basil

For good reason, Basil is one of the most often used herbs. Its flavour and fragrance are ideal for dressing a wide variety of foods, such as pasta, poultry, and fish. Basil can also be added to salads or used as an aromatic garnish to give your favourite dish more flavour. Basil strengthens your immune system, lowers inflammation, and guards against cancer and heart disease!

8. Marjoram

Although marjoram is a member of the mint family, it tastes slightly bitter and has a sweet scent. The herb is sometimes used in place of thyme in sauces and teas. It also grows in the Mediterranean region; however, it can be difficult to find. But if you do find it, it is best tasting as herb dehydrated. 

9. Tarragon

Tarragon is a perennial herb native to central Europe, the Balkan Peninsula, and southern Russia. The plant can reach a height of two feet, and its narrow leaves, when crushed, provide an anise-like scent. Since ancient times, tarragon has been a staple in French cooking due to its flavour-enhancing properties, which don't dominate recipes that include poultry, fish, or eggs.

10. Rosemary

With aromatic, evergreen, needle-like leaves and white, pink, or purple blooms, rosemary is a woody, perennial herb. Although native to the Mediterranean region, it can withstand some cold temperatures. You can cultivate rosemary from seed or by pruning off the new growth from an existing plant. Since ancient times, people have utilised rosemary for medical purposes because of its pleasant taste and perfume, which also helps with memory recall. 

Thoroughly wash the herbs under cold, running water before drying them with a food dehydrator. Make sure the herbs are free of dampness. Any damaged, discoloured, or defective leaves should be thrown away. For details, consult the dehydrator's instruction manual. Set the dehydrator's temperature to between 95 and 115 degrees. Raising the temperature to 125 degrees Fahrenheit could be necessary if the air humidity is higher. Put the leaves in a single layer on the dehydrator trays. Depending on the humidity, drying can take one to four hours. Periodically check the herbs for doneness. The herbs are made when the stems snap easily when bent and the leaves turn to powder. You are welcome to give it a try.