Food drying chart
Temperatures, prep, typical drying times, and how to tell when each food is done. Times are typical for an electric dehydrator and vary with slice thickness, load, and humidity.
1 of 23 foods · Herbs
| Food | Dry at | Typical time | Preparation |
|---|---|---|---|
| Leafy herbs (basil, mint, parsley)Herbs | 95 to 115°F (35 to 46°C) | 1–4 h | Rinse, shake dry, and spread in a single layer. Use the lowest setting to keep flavour oils. Estimate yield for Leafy herbs (basil, mint, parsley) |
How to tell it's done
- Fruit
- Leathery and pliable, with no beads of moisture when cut or squeezed.
- Vegetables
- Brittle or crisp; pieces should snap or rattle.
- Herbs
- Leaves crumble easily and stems snap.
- Jerky
- A cooled piece cracks when bent but does not snap; no moist spots.
Always test pieces after they cool. Sources: National Center for Home Food Preservation and USDA FSIS jerky guidance.
