Instruction Manual

17
Average
Drying
Food
Preparation
Drying
Time
Temp.
Uses
Anise Leaves
Rinse in cold water, pat dry
1-3 hrs
40℃
Soups, stews, sauces and
vegetable and fruit salads.
Anise Seeds
Rinse in hot water, pat dry
2-5 hrs
40℃
Rehydrate, serve in
cream sauce
Basil Leaves
Clip leaves 3 to 4 inches
20-24 hrs
40℃
Italian and Mediterranean
(break veins and
stems to aid drying)
from top of plant just
dishes, tomato dishes, meat
as first buds appear pat dry
salads, soups, fish, poultry
Caraway
Clip entire plant. Dip in boiling
water, pat dry
2-5 hrs
40℃
Pork, sauerkraut, rye bread,
cheese, vegetables, cookies
Chili Peppers
Rinse and dice, pat dry
5-12 hrs
40℃
Powder for seasoning
Chives Leaves
Chop, rinse in cold
20-24 hrs
40℃
Mild onion flavor, use
water, pat dry
in moist recipes
Coriander Leaves
Clip with stems. Rinse
15-18 hrs
40℃
Mexican, Chinese and
in cold water, pat dry
Mediterranean dishes
Coriander Seeds
Clip entire plant. Dip in
2-5 hrs
40℃
Sausage, pickling spices
boiling water, pat dry
apple, and pear dishes
Cumin Seeds
Rinse in cold water, pat dry
2-5 hrs
40℃
Curries and chili dishes
Dill Leaves
Rinse in cold water, pat dry
1-3 hrs
40℃
Salads, vegetables potatoes& Fish
Fennel
Rinse in cold water, pat dry
1-3 hrs
40℃
Salads, soups or stews
Fennel Seeds
Rinse in cold water, pat dry
2-5 hrs
40℃
Cakes, cookies, breads
Garlic Clove
Cut in half lengthwise, pat dry
6-12 hrs
40℃
Salt, powder, recipes
Ginger Root
Rinse, slice 3/8” or grate, pat dry
2-5 hrs
40℃
Meat, vegetables, cookies &
dessert dishes
Ginger Leaves
Rinse in cold water, pat dry
1-3 hrs
40℃
Soups
Marjoram Leaves
Rinse in cold water, pat dry
1-3 hrs
40℃
Italian, meat, fish, egg & poultry
dishes
Mint Leaves
Rinse in cold water, pat dry
20-24 hrs
40℃
Sauces, mint jelly & lamb dishes
Mustard Seeds
Rinse in cold water, pat dry
2-5 hrs
40℃
Corned beef, sauerkraut, salad
dressings & cabbage
Oregano Leaves
Rinse in cold water, pat dry
15-18 hrs
40℃
Italian, Greek, Mexican & tomato
dishes
Parsley Leaves/stem
Rinse in cold water, pat dry
20-24 hrs
40℃
Powder, use leaves for flakes
Rosemary Leaves
Rinse in cold water, pat dry
20-24 hrs
40℃
Barbecue sauces, poultry, meats,
egg dishes, lamb, & vegetables
Sage Leaves/stem
Rinse in cold water, pat dry
20-24 hrs
40℃
Poultry, pork, lamb, veal & fish
dishes
Tarragon Leaves
Rinse in cold water, pat dry
20-24 hrs
40℃
Sauces, salads, fish & poultry
Thyme Leaves
Rinse in cold water, pat dry
1-3 hrs
40℃
Meat, fish, poultry dishes green
beans, beets, carrots, & potatoes