We have found that woody, green herbs are the easiest to dry in this method, with nettles being our favourite foraged greens to preserve in this manner. Once dried we use a pestle and mortar to power the nettles, so that they can be sprinkled into dishes when required. No more battling with the sting to get the nettle taste in stews, soups and omelettes.
Bay, rosemary, lovage, thyme, chamomile flowers and mint also dry well.
Last summer we had a bumper crop of strawberries and these were amazing dried. Lightweight and good to take in a packed lunch or add to muesli. We simply sliced them thinly and arranged on the racks. Other fruits can also be prepared in this way- we may try apple slices soon.
Chillies take a long time to dry in a dehydrator, but it’s really easy to make your own chilli flakes/powder if you have a glut of chillies. We preserved our habineros in this method this year and the dried flakes are excellent additions to any curry or spicy dishes.