Dehydrator recipes
Dried rosemary
Fragrant culinary herbs dried without excessive heat.
Rinse fresh, sound herbs, shake off the water gently and arrange them in one layer. Use the setting in the process card and finish only when cooled leaves crumble readily and slender stems snap.
Dried rosemary keeps a clean aroma when the herb is prepared promptly, the trays stay uncrowded and completion is judged by physical condition.
Ingredients
- rosemary 240 g
Preparation
- Keep the tender rosemary tips and set aside heavily woody stem sections.
- Rinse the rosemary under cool running water and discard soiled or damaged leaves.
- Shake water from the rosemary gently and dry the surface well so droplets do not slow the process.
Drying steps
- Arrange the herb in one loose layer without covering leaves with one another.
- Select the temperature in the process card and leave a clear airflow path between trays.
- Check a small portion periodically; remove finished leaves separately so the remainder is not over-dried.
60–240 minutes
Temperature
- Dehydrator stage: 45 °C / 113 °F
How to check doneness
After brief cooling, leaves should crumble readily between the fingers and slender stems should snap. Elapsed time alone does not confirm completion.
Safety first
Use clean culinary herbs with no mould or spoilage. Do not pack the product while it is warm or still pliable.
Cooling and storage
Cooling
Cool the herb completely, pack it in a dry airtight container and keep it cool, dry and dark. Inspect the whole batch if condensation appears.
Serving ideas
Crumble a small portion immediately before using it with roast potatoes, bread and marinades so the aroma lasts longer.
Compatible WetAir models
Sources
Frequently asked questions
Should I crush the herb before storage?
Keeping leaves whole and crumbling them just before cooking helps retain their aroma for longer.
What if the leaves bend after cooling?
Return them to the dehydrator and test again after cooling. Pliable leaves have not reached the required endpoint.