dried herbs

This over-the-top recipe is designed for the ranch obsessed, boasting a ranch dressing-infused buttermilk, a homemade ranch seasoning sprinkle, and a delicious ranch butter to slather on while they&#x27;re still warm.

Sky-High Ranch Biscuits

chives parsley

onion flakes or dried minced onion

garlic flakes, garlic powder

dill weed

all-purpose flour,

baking powder

baking soda

salt

buttermilk

ranch dressing,

(8 ounces) cold unsalted butter

cultured butter

ranch sprinkle

Arrange a rack in the middle of the oven and heat the oven to 425°F. Line a rimmed baking sheet with parchment if desired. If making the ranch butter, let 8 ounces cultured butter sit at room temperature to soften.

Make the ranch sprinkle: Place 1 tablespoon dried chives, 1 tablespoon onion flakes, 1 tablespoon dried garlic flakes, and 1 teaspoon dried dill weed in a small bowl and stir to combine.

Make the biscuits: Place 4 cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon baking soda, and 1 teaspoon kosher salt in a large bowl and whisk to combine. Place 1 cup buttermilk and 1 cup ranch dressing in a liquid measuring cup or medium bowl and whisk to combine.

Place a box grater over a small piece of parchment paper or a butter wrapper. Grate 1 stick of the unsalted butter on the large holes of a box grater. Add to the flour mixture and use your fingertips to work this butter into the dry ingredients until only pea-sized pieces of the butter remain. 

Grate the remaining 1 stick unsalted butter. Add to the flour mixture and gently toss to combine. If you have any small nubs of butter, chop that nub into 5 to 6 small pieces and add to the flour mixture.

Make a well in the dry mixture and pour in the buttermilk mixture. Stir with a wooden spoon until the dough comes together and pulls away from the sides of the bowl.

Transfer the dough to a lightly floured cutting board and pat into a 1-inch-thick rough rectangle with a shorter side closer to you. Sprinkle with about half of the ranch sprinkle. Fold the dough in half from top to bottom, then pat it back down into its original shape. Repeat with the folding and patting, alternating folding from each side, the bottom, and the top until you have completed a total of 8 folds. At the end, the dough should be a little springy to the touch.

Pat the dough into 9x13-inch rectangle that&#x27;s about 3/4-inch thick. Use a sharp knife to cut the biscuits into 12 square biscuits. Arrange the biscuits on the baking sheet so that the biscuits touch each other but not the sides of the pan. Sprinkle with about 2 teaspoons of the ranch sprinkle. 

Bake until the biscuits are golden-brown, 22 to 26 minutes. Meanwhile, mix the softened cultured butter with 1 tablespoon of the remaining ranch sprinkle if desired. Serve the biscuits with the butter. 

You&#39;ll never return to the herbs and spices aisle at the grocery store with my easy three methods to take fresh basil to dried and make your very own dried basil for a fraction of the price.

How to Dry Basil Leaves (3 Methods)

basil

Remove the leaves from the stems. Wash the basil thoroughly and pat dry.

Preheat the dehydrator to 95-115ºF/35-46ºC. Spread the leaves into a single layer on the trays and dry for 2-4 hours until they are completely dry and brittle. The temperature, humidity, and dehydrator model will determine how long to dehydrate basil, so keep an eye on the leaves!

Dry In a Dehydrator

Put your oven on the lowest temperature setting – around 170°F/75°C. Spread the leaves out in a single layer (so they dry evenly) on a baking sheet lined with parchment paper. This will also stop the dry basil leaves from sticking.

Place in the oven and leave the door slightly ajar with a wooden spoon so all the moisture escapes. Dry for about 2 hours but check on the leaves every 30-45 minutes. If your oven can go lower - 95-115ºF/35-46ºC – then there’s no need to keep the door open. Dry for 2-4 hours, checking on the leaves a few times. 

Dry in an Oven

Air-drying basil is the easiest method – but it is the longest. Tie the basil into small bundles and hang them upside down in a warm, dry, and well-ventilated place. Leave for several days until the leaves and stems are completely dry.

Air Drying

How to dry oregano at home with one of 3 methods: dehydrator, oven, or air drying - so you never run out when needed. Plus, how to store and use dried oregano to add flavor to your dishes.

How to Dry Oregano (3 Methods)

4.6 oz oregano (or as much as wanted)

Harvest oregano sprigs - the fresher they are, the longer the dried ones will last. Then remove the leaves from the stems (unless you are air drying the herb - then keep them whole). To remove the leaves, hold the stem near the top and use your fingers or kitchen shears to slide down the stem in the opposite direction of leaf growth. Apply a bit of pressure as your fingers slide down and the leaves will separate from the stem.

Rinse the leaves well - this is essential as lots of dust can stay on them. Then use a salad spinner or pat them dry with a kitchen towel or paper towel. It&#39;s best to remove as much moisture as possible.Next, choose your drying process.

Place the leaves on a dehydrator tray in a single layer and set the temperature to 105ºF/40°C. Allow them to dry for 1-3 hours or until the leaves are dry and brittle. Check them after 1.5 hours. If they feel dry and crumble easily between your fingers, they have dried enough. If not, keep them in for longer, checking regularly (every 20-30 minutes).

Using a Dehydrator

Spread the leaves in a single layer on a baking sheet/s covered with parchment paper. Place them in the center of the oven for about 1 hour at 165ºF/75ºC (or the lowest temperature setting of your oven). It&#39;s best to keep the door propped oven with a wooden spoon to allow air circulation. Check on the leaves after around 30-45 minutes. If they feel dry and crumble easily, they should be done. If not, keep them in the oven for a bit longer, checking them every 5-10 minutes.If your oven can go down to 105ºF/40ºC, the drying time will be 1-3 hours, the same as the dehydrator method above.

Using an Oven

For this method, I recommend using some paper bags, though they are not necessary. Make a small bundle of oregano sprigs (large amounts are more likely to go moldy) and tie them with twine or a rubber band. Punch a few holes on the sides of the bag and add the bundle inside and seal the bag. 

Hang the bundle upside down in a well-ventilated area, away from direct sunlight. The air-drying method will take about 1-2 weeks - the leaves are ready when they crumble easily. Also, when using a paper bag, any leaves and seeds that fall off will be caught in the bag.

How to dry dill with one of three methods: in the oven, using a dehydrator, or air-drying. As well as how to store and use the dried dill!

How to Dry Dill (3 Easy Ways)

oz dill (or as much as wanted)

Rinse the fresh herbs well. Then pat them dry with paper towels to remove any excess water. 

Remove the stems (unless you are air-drying them) and discard any yellow or brown feathery leaves. Then choose your drying method.

Preheat the dehydrator first to around 95-115ºF/35-46ºC. Then spread the dill in a single layer on the trays with some space between.

Leave it to dry for around 2-4 hours - check on it at the 2-hour mark and then every 15-20 minutes. You know when it&#39;s fully dried when the leaves feel brittle - they will easily crumble. 

Preheat your oven to its lowest setting - this is usually around 170°F/75°C. Then spread the herbs in single layers on your baking sheets.

Place the baking sheets in the oven and over-dry for about 1-2 hours. Make sure to leave the oven door slightly ajar with the help of a wooden spoon to allow the excess moisture to escape and so that the dill doesn&#39;t &quot;cook&quot;. Check on the herbs at the 30-minute mark and every 15 minutes after that.Some modern ovens have a dehydrating feature, allowing you to go as low as 95-115ºF/35-46ºC. In that case, there&#39;s no need to prop the door open and you can dry them for 2-4 hours.

Tie the fresh dill into small bundles - use rubber bands or twine. 

Hang these bundles upside down in a warm, dry, and well-ventilated area for several days until the dill is completely dry. You want to make sure both the leaves and stems are completely dry before taking them down.

How to dry green onions (scallions) with and without a dehydrator in just a few simple steps. Perfect for making slices, flakes, and green onion powder to enjoy all year round!

How to Dry Green Onions

oz green onions (or more as needed)

Wash the green onions well, pat them dry, strip any wilting/brown outer layers/leaves, and trim off the root end.

Finely chop green onions (with a sharp knife or kitchen scissors) into uniform pieces, about ½ cm wide.

Prepare The Green Onions

Spread the pieces evenly across a dehydrator tray, ensuring there is space between them for airflow.

Dehydrate at 105ºF/40ºC for between 6-8 hours until they are dry enough to snap, not bend.Note that the dehydrated scallions will continue to dry as they cool, so it’s a good idea to allow a few pieces to cool for 10-15 minutes before testing if they’re brittle.

Using A Dehydrator

Spread the green onion pieces evenly across a baking sheet lined with parchment paper, with space in between for airflow. Separate the greens and white portions, as the latter takes longer to dry.

Turn the oven to the lowest temperature, often around 125ºF/52ºC, and dehydrate for between 3-4 hours or until crisp. Monitor them every so often to avoid burning.Some modern ovens have a dehydrating feature, allowing you to go as low as 105ºF/40ºC (for 6-8 hours).If your oven only goes as low as 170ºF/75ºC, prop the oven door slightly open with a heat-proof item, like a wooden spoon or silicone spatula end, and dry for 3-4 hours.

In The Oven

Spread a layer of sliced green onions between two paper towels without overlapping.

Microwave in 30-second increments on medium to high power. Between each cycle, check to see if any are dry and remove them. Repeat until all the pieces are brittle and crumbly.

In A Microwave

As long as you properly dehydrate them before storing them (together or greens and whites separated) in sterilized, dry airtight containers (I use glass jars/ mason jars), you can store the dehydrated green onion for up to a year in your pantry. However, they will be freshest within the first 3-4 months.It’s important to shake the jar once a day for the first few days and see if there’s any clumping/sticking. If so, return them to the dehydrator for longer.

Storage

How to dry sage at home with one of 4 methods: dehydrator, oven, microwave, or air drying - so you never run out when needed. Plus, how to store and use dried sage!

How to Dry Sage Leaves (4 Methods)

oz sage (or as much as wanted)

Remove the fresh sage leaves from the stem, and discard any discolored (yellowing or other blemishes) or dry/shriveled leaves.If you are air-drying them, there&#39;s no need to remove them from the stem.

Rinse them in a colander, shake away excess water, then use a tea towel/paper towel or salad spinner to remove ALL remaining liquid.If you harvest directly from a sage plant, only remove about 1/3 of the mature leaves to allow the plant to recover &amp; re-grow. Also, check for any insects/bugs, spider webs, or eggs.

Spread the leaves in a single layer evenly across a dehydrator tray, ensuring there is space between them for airflow.

Dehydrate at 95ºF/35ºC - 115ºF/46ºC for between 2-4 hours (the exact time will depend on the temperature, humidity, and your dehydrator model). Use the higher temperature if you live in a more humid area.They&#39;re ready when they&#39;re dry &amp; brittle enough to snap/crumble between your fingers (not bend).

In a Dehydrator

Preheat the oven to its lowest temperature (often around 170°F/75°C).

Spread the pieces evenly across a parchment paper-lined baking sheet, with space in between for airflow.

Transfer the tray to the oven, leave the oven door propped open with the end of a wooden spoon or another heatproof utensil, and dry for 1-3 hours, monitoring every 20 minutes. It can help to flip them over after the first 30 minutes.Some modern ovens have a dehydrating feature, allowing you to go as low as 95-100°F (35-38°C). In that case, there&#39;s no need to prop the door open while drying the parsley in the oven.

In the Oven

Spread a layer of sage leaves between two paper towels without overlapping.

Microwave in 30-second increments on 50% power. Between each cycle, check whether any are dry, remove them, and flip the remaining leaves over. Repeat until all the leaves are brittle and crumbly.

In the Microwave

Tie 4-6 stalks into bundles with some string/twine or a rubber band and hang them up, leaves facing down, in an area with good air circulation, like an attic or porch (or a room with a dehumidifier).

Leave the sage bundles to dry, outside or inside, until brittle. The time to dehydrate this way varies based on temperature, humidity, airflow, etc., but this can take several days, up to 2 weeks.It helps to cover the bundles with a perforated paper bag to protect them from dust and in case any of the leaves drop. Generally, you&#39;ll retain better color and flavor when dehydrating it indoors.

How to dry thyme with one of three methods: in the oven, in a dehydrator, or naturally. As well as how to store, convert, and use the dried thyme!

How To Dry Thyme (3 Methods)

oz thyme

Add the thyme to a large bowl of water and swish the herbs around gently to clean them. Then drain the water and, optionally, use a salad spinner to get rid of as much excess water first before patting dry. Otherwise, go straight to patting them dry.It&#039;s important to get rid of ALL the excess moisture before drying the thyme to it can be a good idea to let it air-dry for an extra 30-60 minutes, pat dry once more, and then move on to the next step.

Step 1: Wash and pat dry the thyme

You can do this on or off the stems, but the drying time will vary.Lay the thyme in a single layer over the dehydrator tray/s, leaving some space in-between, for the air to circulate.Dry the thyme at 105°F/40°C for between 2-5 hours, until it is completely dry and brittle.The time will vary based on your machine, how much you&#039;re drying, the climate you live in, etc.

In A Dehydrator

Lay the thyme on a parchment-lined baking tray/s, with space between for the air to circulate.Place the tray in the oven at its&#039; lowest temperature. Depending on the temperature, this process will take a different amount of time.For example, 120ºF/50ºC may take between 2-4 hours. 180ºF/80ºC may take 1-2.5 hours.If your oven doesn&#039;t go lower than 212ºF/100ºC, you may want to prop open the oven door. This will lower the temperature AND allow for better airflow. You could prop open the door with a heat-proof wooden spoon or potholder.

Create a small thyme bouquet, tying them together at the stem with a piece of twine/string.Hang the herbs (from more string, a clothes hanger, or even using a herb drying rack in a well-ventilated, warm area away from direct sunlight.The thyme will take between 1-2 weeks to dry, depending on the weather and climate.It&#039;s a good idea to cover the thyme with a ventilated &#039;protective covering&#039; like a paper bag - to avoid dust or critters settling on the herbs.

Air-drying

Once dried, allow the thyme to cool entirely, remove the leaves from the stem, and transfer them to a clean, airtight glass jar.You can store the thyme whole, crumble it (by hand), or grind it into a crumble/powder (with a coffee/spice grinder or food processor).Store the jar in a cool, dark location for up to a year for optimal freshness, though it will be fine for 2 years (or longer- though the quality declines).

How to freeze thyme? There&#039;s no need to freeze the dried thyme but it can help to extend the shelf-life of the herb even further. Store it in a freezer-safe, airtight container in the freezer for up 2 years.

How To Store Thyme

This homemade Italian seasoning is a simple blend of dried herbs that works well in many everyday recipes. It takes about 5 minutes to make, uses 6 basic herbs, and there’s no cooking involved. You just mix everything together in a small bowl or jar, and it’s ready to use.

Homemade Italian Seasoning

oregano

marjoram

thyme

rosemary

sage (optional)

Add all the dried herbs to a small bowl or jar. If any of the herbs are very large, you can lightly crush them or pulse them briefly in a spice grinder or food processor to break them down.

Mix until everything is well combined. Use right away or store in an airtight container.

Top 8 dried herbs recipes from across the web

The most viewed dried herbs recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Sky-High Ranch Biscuits

How to Dry Basil Leaves (3 Methods)

How to Dry Oregano (3 Methods)

How to Dry Dill (3 Easy Ways)

How to Dry Green Onions

How to Dry Sage Leaves (4 Methods)

How To Dry Thyme (3 Methods)

Homemade Italian Seasoning

Top 8 dried herbs recipes from across the web

The most viewed dried herbs recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sky-High Ranch Biscuits

How to Dry Basil Leaves (3 Methods)

How to Dry Oregano (3 Methods)

How to Dry Dill (3 Easy Ways)

How to Dry Green Onions

How to Dry Sage Leaves (4 Methods)

How To Dry Thyme (3 Methods)

Homemade Italian Seasoning

The most viewed dried herbs recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine