Herbs

Basil is widely used in New Zealand cooking, particularly in tomato-based dishes, pesto-style sauces, salads, pizzas and Mediterranean-inspired meals. It is also one of the quickest herbs to deteriorate after harvesting.

Its soft leaves bruise easily and may become dark or slimy within days if they are not stored properly. Gardeners will also know how quickly basil can grow during a warm New Zealand summer. A few healthy plants can produce more leaves than one household can use, particularly before the plants begin to flower.

Dehydration provides a practical way to preserve that summer abundance.

When dried at a low temperature, basil can retain a good green colour and much of its distinctive aroma. The flavour becomes warmer and slightly less peppery than fresh basil, making it particularly suitable for cooked dishes where it can rehydrate and release its flavour gradually.

Basil naturally contains aromatic plant compounds and small amounts of vitamins and minerals. It is best viewed primarily as a flavourful culinary herb rather than as a medical treatment.

Ways to use dehydrated basil:

• Stir through tomato-based pasta sauces and soups.
• Sprinkle over homemade pizza or focaccia before baking.
• Blend into salad dressings or marinades.
• Combine with oregano, thyme, and garlic powder to create a classic Italian seasoning.
• Grind into a fine powder and mix into dips, savoury muffins, or bread dough.
• Add to infused olive oil or herb salts.

Because dried basil is more concentrated than fresh, it’s best added early in the cooking process so it can soften and fully release its flavour.

Parsley is far more versatile than its traditional role as a garnish suggests. Both flat-leaf and curly parsley can be dehydrated, and they retain a pleasing green colour when dried carefully.

Fresh parsley is commonly available throughout New Zealand, but bunches are often only partly used before they lose their crispness. Drying the remainder allows you to extend its usefulness without needing to buy another bunch for every recipe.

Fresh parsley has a mild, grassy flavour with a subtle peppery edge. Once dried, the flavour becomes more concentrated but remains clean and relatively gentle. It works across a wide variety of cuisines and does not usually overpower other ingredients.

Ways to use dehydrated parsley:

• Sprinkle over eggs, roasted vegetables, and grilled fish.
• Stir into soups, stews, and casseroles.
• Blend into breadcrumbs for crumbed meats or vegetable bakes.
• Mix into herb butter or savoury spreads.
• Combine with chives and dill for a simple herb blend.
• Grind into powder and add to savoury baking or even smoothies for an extra boost of greens.

Because parsley has a mild flavour, it can be used generously without overpowering a dish.

Dill is light, feathery and highly aromatic, but it can deteriorate quickly after harvesting or refrigeration.

In New Zealand, dill generally performs well in cooler spring and autumn conditions. It can grow quickly and produce generous foliage, making dehydration useful when several plants become ready at once.

When dried correctly, dill retains much of its distinctive aroma, although its flavour becomes slightly earthier and less bright than when fresh.

Ways to use dehydrated coriander:

• Add to curries, dhal, and slow-cooked stews.
• Blend into Mexican or Indian spice mixes.
• Stir into rice dishes and pilafs.
• Mix into marinades for chicken, lamb, or seafood.
• Combine with cumin, chilli powder, and garlic powder for a bold seasoning blend.
• Grind into a fine powder for rubs or dry seasoning mixes.

Because dried coriander is milder than fresh, it often requires slightly more when cooking.

Coriander is widely used in New Zealand kitchens, particularly in curries, Mexican-inspired dishes, Southeast Asian meals, salads and marinades. Fresh coriander has a bright, citrus-like quality but can wilt and darken quickly after harvesting.

It can also be challenging to grow through the height of summer because hot conditions may cause the plant to bolt and produce flowers. In many parts of New Zealand, coriander performs particularly well during the milder conditions of spring and autumn.

Drying surplus leaves allows you to preserve them before the plant bolts or the remaining supermarket bunch deteriorates.

Dried coriander leaf does not have the same sharp freshness as the raw herb. Instead, it develops a milder, earthier flavour that works best in cooked dishes, soups, rice and seasoning blends.

Ways to use dehydrated dill:

• Mix into yoghurt dips and tzatziki.
• Sprinkle over salmon before baking.
• Add to creamy pasta sauces.
• Stir through potato salad or egg salad.
• Combine with garlic powder and sea salt to create a savoury seasoning.
• Blend into herb butter for vegetables or fish.

Dill is best stored whole and crushed just before use to retain as much aroma as possible.

Rosemary is exceptionally well suited to dehydration. It is hardy, fragrant and naturally rich in aromatic oils.

Fresh rosemary can remain usable longer than many soft herbs, but it still loses strength over time. Established rosemary bushes are common in New Zealand gardens and can produce large quantities of new growth, particularly during spring.

Drying the pruned sprigs allows you to preserve their flavour rather than discarding garden trimmings.

Once dried, rosemary develops a concentrated pine-like aroma with earthy and slightly citrus notes. Its flavour is bold, so a small amount can go a long way.

Ways to use dehydrated rosemary:

• Crush and sprinkle over roasted potatoes, carrots, or pumpkin.
• Add to lamb, beef, or slow-roasted chicken.
• Blend into olive oil for dipping bread.
• Grind into a powder and mix into meat rubs.
• Combine with sea salt to create rosemary-infused salt.
• Stir into focaccia or savoury bread dough.

Because rosemary needles can be firm even when dried, many people prefer to crush or lightly grind them before adding to smoother dishes.

Thyme may have tiny leaves, but it provides a substantial amount of flavour. Fresh thyme has an earthy, slightly mint-like character, while dehydrated thyme becomes warmer and more concentrated.

It is especially useful in slow-cooked dishes where the leaves have time to soften and release their aroma.

Containing thymol, a natural compound known for its antimicrobial properties, thyme also provides vitamin C, vitamin A, and small amounts of manganese and iron. Traditionally, thyme has been used to support respiratory health and digestion.

Ways to use dehydrated thyme:

• Add to soups, stews, and casseroles.
• Stir into tomato sauces and gravies.
• Mix into poultry seasoning blends.
• Sprinkle over roasted vegetables before baking.
• Combine with rosemary and oregano for a Mediterranean-style mix.
• Crush lightly and add to slow-cooked beans or lentils.

Thyme works especially well in long-cooked dishes, where it has time to soften and release its full flavour.

Oregano is a staple in Mediterranean cooking and one of the few herbs that many people actually prefer dried. While fresh oregano has a bright, slightly sharp flavour, dehydration brings out its warmer, more rounded side, with a soft, peppery edge, leaving an earthy depth that works beautifully in cooked dishes.

If you grow oregano at home, you’ll know it’s not shy. It spreads quickly and produces abundantly, making it an ideal candidate for drying. Rather than trimming it back and losing half the plant, dehydrating allows you to preserve that flavour at its peak and use it gradually throughout the year.

Once dried, oregano becomes fragrant and slightly crumbly, easy to crush between your fingers or grind into a finer texture if needed. It holds up well to heat, making it a reliable choice for sauces, roasts, and slow-cooked meals where more delicate herbs might fade.

Rich in antioxidants and containing naturally occurring compounds such as carvacrol and thymol, which are associated with antimicrobial and anti-inflammatory properties, oregano also offers small amounts of vitamin K, iron, and manganese. Its plant-based compounds are known to support overall health when used regularly in meals.

Ways to use dehydrated oregano:

• Sprinkle over pizza or flatbreads before baking.
• Stir into tomato-based pasta sauces and casseroles.
• Add to marinades for chicken, lamb, or grilled vegetables.
• Blend into dry rubs and Mediterranean-style herb mixes.
• Mix with olive oil and garlic for a simple dipping oil.
• Combine with chilli flakes and sea salt for a finishing seasoning.

Because dried oregano has a stronger flavour than fresh, it’s best used with a light hand at first — you can always add more, but you rarely need much. It’s one of those pantry herbs that quietly brings balance and depth to a dish without taking over.

Sage has a distinctive flavour, one that’s earthy, slightly peppery, and deeply savoury. It’s the kind of herb that instantly makes you think of roasted poultry and stuffing, but it’s far more versatile than that. 

Fresh sage leaves are soft and slightly fuzzy, but once dehydrated, they become crisp and aromatic. When dehydrated, sage becomes slightly more mellow, but still retains its aromatic character, pairing beautifully with butter, root vegetables, and slow-cooked meats.

If you grow sage at home, you’ll likely find you have more than you can use fresh. Dehydrating lets you preserve those leaves at their peak rather than letting them toughen on the plant or go unused in the fridge.

Rich in antioxidants and traditionally associated with supporting cognitive function and digestion, sage also provides vitamin K and small amounts of magnesium and iron. Like many herbs, it contributes subtle nutritional benefits alongside its flavour.

Ways to use dehydrated sage:

• Add to stuffing and roasted poultry dishes.
• Mix into sausage seasoning and meat blends.
• Stir through brown butter sauces for pasta or gnocchi.
• Sprinkle over roasted pumpkin or kūmara
• Combine with thyme and rosemary for classic herb blends.
• Grind into a fine powder for savoury rubs.

Sage is bold, and a small amount is usually all you need to bring warmth and balance to a dish.

Bay leaves are often overlooked because they’re rarely eaten directly, but they play an important supporting role in countless recipes. They add subtle depth rather than obvious flavour — the kind that rounds out a dish quietly in the background — and you’ll notice the difference in flavour when they’re not added to your cooking.

When dehydrated, bay leaves become firm and brittle, with their herbal aroma slightly intensified. Because they’re traditionally used dried, even in commercial kitchens, dehydration is simply a way to preserve them in the form they’re most often used.

Bay leaves contain natural essential oils that release gradually during cooking, and they have long been associated with supporting digestion, reducing inflammation, and boosting immunity. However, their primary role is flavour development rather than nutritional impact.

Ways to use dehydrated bay leaves:

• Add whole to soups, stews, and braised dishes.
• Include in homemade stocks and broths.
• Use in slow-cooked tomato sauces.
• Add to pickling mixtures and brines.
• Tie into bouquet garni bundles for roasts or stews.

For restaurants, caterers, and food producers making stock in volume, dried bay leaves provide consistent, dependable flavour without the need for a constant fresh supply.

The herbs listed above are the most commonly used in everyday cooking, but they’re certainly not the only woody varieties suited to dehydration. Many hardy Mediterranean herbs respond exceptionally well to low-temperature drying and can be stored for months without losing their intensity.

Other woody herbs to consider dehydrating include:

• Mānakuka leaves for approved culinary or infusion applications
• Kawakawa leaves for traditional or contemporary food and beverage applications
• Savory
• Hyssop
• Winter thyme

When using native plants such as kawakawa or mānuka, make sure they are correctly identified, harvested responsibly and suitable for the intended use. Do not harvest from private land, conservation areas or culturally significant locations without permission.

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Kawakawa is a native New Zealand plant with an important place in rongoā Māori and contemporary Aotearoa food and beverage products.

Its leaves have a distinctive peppery, aromatic flavour and may be used in teas, seasoning blends, syrups and specialty foods. The cultural significance of kawakawa should be treated with respect, particularly when discussing or commercialising its traditional uses.

Select healthy, correctly identified leaves and harvest responsibly. Avoid stripping large quantities from one plant, and obtain permission before collecting from land you do not own.

Ways to use dehydrated kawakawa:

Brew into an aromatic infusion.

Grind into powder for specialist seasoning blends.

Combine sparingly with salt.

Infuse into syrups or culinary oils.

Use in professionally developed New Zealand botanical products.

Traditional use does not automatically establish safety or effectiveness for every person or condition. Seek qualified advice before using kawakawa for therapeutic purposes.

Peppermint is one of the most reliable and widely used functional herbs, valued for both its flavour and its traditional role in herbal infusions. While the fresh leaves are vibrant and aromatic when first harvested, they deteriorate quickly, losing their potent oils, which directly affects both flavour and aroma, particularly in warmer climates where moisture loss and wilting occur within days. 

Drying at a controlled, low temperature helps preserve menthol and other naturally occurring essential oils that give it its familiar scent and clean, cooling, refreshing character. When properly dehydrated, the leaves remain fragrant, crumble easily, and retain their potency.

Peppermint has traditionally been associated with digestive comfort and the relief of digestive issues like IBS, gas, and indigestion. It also supports respiratory issues, can relieve tension or headaches, and has antimicrobial properties that can boost immune function. 

Ways to use dehydrated peppermint:

• Brew as a standalone herbal tea.
• Blend with chamomile or lemon balm.
• Add to iced tea or cold infusions.
• Combine into digestive or seasonal tea blends.
• Incorporate into small-batch herbal or bath products.
• Use in marinades or as seasoning in Middle Eastern or lamb dishes. 

Because dried peppermint retains a strong aroma, it should be stored whole in airtight containers and crushed only when preparing infusions.

Lemon balm offers a softer, more delicate profile than peppermint, with a light citrus aroma and mild herbal flavour that lends itself well to calming infusions. It often produces more leaves than can be used fresh, making dehydration an efficient and practical preservation method.

Once harvested, lemon balm leaves quickly lose their fragrance and begin to darken, particularly if exposed to excess heat or humidity. Drying at low temperatures helps preserve the plant’s natural oils and gentle lemon scent while maintaining leaf structure. When handled correctly, the dried leaves retain a light aroma and are suitable for both standalone teas and blended preparations.

Containing naturally occurring compounds such as rosmarinic acid and various polyphenols, which contribute to its traditional use in calming herbal preparations, lemon balm has long been associated with relaxation and mood balance, improving sleep, and even enhancing cognitive function. While it should not be considered a replacement for medical treatment, it remains a popular ingredient in evening and stress-support tea blends.

Ways to use dehydrated lemon balm:

• Brew as a standalone herbal tea.
• Blend with chamomile in evening infusions.
• Add to iced teas for a subtle citrus note.
• Mix into loose-leaf tea blends.
• Infuse into syrups or honey.

To retain aroma and quality, dried lemon balm should be stored whole and protected from light and moisture.

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Echinacea is widely cultivated for use in seasonal herbal preparations, particularly during colder months, and both leaves and flowers can be successfully dehydrated, allowing the plant to be preserved well beyond its flowering period. When dried carefully, the petals retain their shape, and the central cone remains firm, making the herb suitable for storage and blending.

Fresh echinacea flowers are short-lived once cut and, without preservation, have a usable period limited to a brief window, so removing moisture through dehydration helps to maintain the plant's structural integrity. Low-temperature drying is particularly important for protecting the naturally occurring compounds in leaves and petals.

Echinacea is a rich source of antioxidants and contains alkamides, polysaccharides, and other plant constituents traditionally associated with seasonal immune support, as well as fighting inflammation, reducing oxidative stress, and even relieving congestion and anxiety. It has long been included in winter herbal infusions throughout and remains a common component in blended tea formulations.

Ways to use dehydrated echinacea:

• Brew as part of a blended herbal infusion.
• Combine with peppermint or lemon balm in seasonal teas.
• Include in winter wellness formulations.
• Incorporate into small-batch herbal preparations.

Store in airtight containers away from direct light to maintain quality.

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Calendula flowers are valued for both their function and visual appeal, with bright orange and yellow petals that retain much of their colour when dried properly. Although often grown ornamentally, calendula has long been harvested for topical and infused preparations, and dehydration is a reliable way to preserve the petals beyond their short blooming season.

Fresh calendula petals begin to soften and fade quickly after harvesting, so gentle drying at low temperatures helps protect both colour and the naturally occurring compounds found within the plant. Once dried, the petals remain lightweight and suitable for blending or infusing.

Calendula contains flavonoids and carotenoids, plant compounds traditionally associated with supporting skin health, and while calendula petals are often infused into oils for topical use, they are also included in herbal teas and botanical blends for their mild flavour and visual distinction. Besides its skin benefits, calendula is also known to support digestive issues and act as an anti-inflammatory. 

Ways to use dehydrated calendula:

• Add to loose-leaf tea blends.
• Infuse into oils for topical preparations.
• Combine into bath blends.
• Blend with chamomile and lemon balm.
• Sprinkle lightly over salads (culinary-grade only).

To preserve colour and integrity, dried calendula petals should be stored whole in airtight containers and protected from moisture.

The herbs above represent some of the most widely used functional and medicinal botanicals, but they’re only a starting point. Many traditional herbs used in infusions and seasonal blends can be successfully dehydrated when handled carefully.

Other medicinal and functional herbs to explore include:

• Nettle leaf
• Kānuka leaf
• Mānuka leaf
• Elderflower 
• Yarrow
• Raspberry leaf
• Hibiscus
• Marshmallow leaf
• Tulsi

Lavender is instantly recognisable for its fragrance, but culinary-grade lavender also carries a delicate floral flavour that can be used in both sweet and savoury preparations. While fresh lavender flowers are vibrant and aromatic, they deteriorate quickly after cutting, making dehydration essential for preserving their quality.

When dried at low temperatures, lavender buds retain much of their colour and essential oil, and proper dehydration prevents browning and helps maintain the herb’s distinctive aroma without intensifying bitterness. Because lavender is potent, careful drying helps preserve balance rather than overpowering flavour.

Lavender contains naturally occurring compounds such as linalool and linalyl acetate, which contribute to its calming aroma and traditional association with relaxation. Dehydrated lavender can help reduce stress and anxiety, support the immune and respiratory systems, alleviate headaches, migraines, and cramps, and help manage nausea. While most commonly used in fragrance applications, lavender has long been incorporated into baking and tea blends.

Ways to use dehydrated lavender:

• Brew into herbal tea blends.
• Infuse into syrups for desserts or beverages.
• Add to shortbread, cakes, or biscuits.
• Blend into sugar for baking.
• Incorporate into bath blends or sachets.

Lavender should be stored whole in airtight containers away from light to protect its essential oils and prevent flavour deterioration.

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Lemongrass is known for its clean citrus aroma and bright flavour and is often used in both cooking and infusions. While fresh stalks are commonly available, they can dry out or lose fragrance quickly if not used promptly, so dehydration provides a practical way to preserve lemongrass for extended storage.

Because of its fibrous structure, lemongrass should be sliced before drying to allow even moisture removal, and when dehydrated properly, it retains much of its citrus scent and can be rehydrated effectively during brewing or cooking.

Traditionally used in herbal infusions and Asian cuisine for both flavour and digestive support, lemongrass contains citral and other naturally occurring aromatic compounds that give it its lemon profile. Lemongrass also reduces inflammation and pain, can help manage anxiety and stress, and has antibacterial and antifungal properties that support the immune system and minimise infections. 

Ways to use dehydrated lemongrass:

• Brew into herbal teas.
• Add to soups and broths.
• Blend into spice mixes.
• Infuse into syrups or cordials.
• Combine with ginger in tea blends.
• Incorporate into Asian cuisine, stir fries, or vodka cocktails.

Store dried lemongrass in airtight containers and protect from moisture to preserve aroma.

Lemon verbena is often considered one of the most aromatic citrus-scented herbs available. Its leaves release a bright, clean lemon fragrance when crushed, and this characteristic holds remarkably well when dehydrated correctly.

Fresh lemon verbena leaves can lose potency quickly after harvesting, so drying at low temperatures helps preserve both the fragrance and the plant’s natural oils, resulting in a herb that remains vibrant in both scent and flavour.

Commonly included in boutique tea blends for its refined citrus profile, lemon verbena contains naturally occurring compounds such as citral and verbascoside, which contribute to its traditional use in calming and digestive infusions. It’s also known to support the immune system, reduce stress, improve sleep quality, and aid muscle recovery post-exercise. 

Ways to use dehydrated lemon verbena:

• Brew as a standalone herbal tea.
• Blend into loose-leaf infusions.
• Infuse into syrups for desserts.
• Add to custards or creams.
• Toss into salads or various savory dishes.
• Combine with chamomile or lemon balm.

To maintain quality, store dried lemon verbena whole and protected from light and humidity.
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Used in both cooking and aromatic preparations, fresh rose petals are delicate and highly perishable, with dehydration allowing their fragrance and colour to be preserved safely for extended use.

Low-temperature dehydration is essential to prevent browning and loss of fragrance, and when dried properly, they can retain much of their visual appeal and subtle floral aroma. 

Rich in antioxidants, vitamin C, and anti-inflammatory properties, rose petals also contain naturally occurring aromatic compounds that have traditionally been associated with calming preparations, and in cooking, they add fragrance rather than strong flavour, making them suitable for light desserts and tea blends. Dehydrated rose petals also support immunity, improve digestion, relieve menstrual cramps, and reduce mental stress and anxiety. 

Ways to use dehydrated rose petals:

• Add to loose-leaf tea blends.
• Infuse into syrups.
• Incorporate into desserts.
• Blend into sugar for baking.
• Use in bath blends or botanical products.

Store petals carefully in airtight containers to preserve both colour and aroma.

Spearmint offers a softer, sweeter profile than peppermint, making it particularly suited to cooking and teas. Although fresh spearmint leaves deteriorate quickly after harvesting, dehydration helps preserve their mild mint aroma while preventing spoilage when handled properly. 

Packed with antioxidants, including carvone and other natural compounds that give it a sweeter mint flavour, spearmint is traditionally used in both herbal teas and Mediterranean cooking. It’s a versatile herb that offers an array of benefits, such as aiding digestion, balancing hormones, reducing stress, and improving cognitive function. 

Ways to use dehydrated spearmint:

• Brew as herbal tea.
• Add to yoghurt sauces.
• Blend into spice mixes.
• Sprinkle over salads or grains.
• Combine with lemon balm in infusions.
• Create skincare or bath products.

Store whole leaves in airtight containers and crumble only when required.

Aromatic herbs offer enormous versatility across teas, desserts, syrups, and botanical preparations, and once you become familiar with drying temperatures and preserving essential oils, you’ll find there are many more fragrant options available.

Additional aromatic herbs to consider include:

• Bergamot leaf
• Kānuka leaf
• Makrut lime leaf
• Anise hyssop
• Apple mint
• Mānuka leaf
• Pine needles (food grade)
• Lime leaf
• Sage flowers
• Anise hyssop
• Apple mint

Only use pine needles or other foraged plants when the exact species has been positively identified as food safe. Some conifers and ornamental plants are toxic.

Ginger is one of the most widely used rhizomes in both cooking and functional applications, and while fresh ginger has a bright, spicy warmth, dehydration intensifies its flavour slightly while allowing it to be stored long-term without spoilage.

Fresh ginger root begins to lose moisture and firmness soon after harvest, and once cut, it can deteriorate quickly. Slicing before drying ensures even dehydration and helps preserve the naturally occurring compounds within the root. When properly dried, ginger retains much of its aroma and can be stored whole, chipped, or ground into powder.

Commonly used in teas, baked goods, and savoury dishes for both flavour and functional value, ginger root is a potent, nutrient-dense root that contains gingerol and shogaol, compounds responsible for its characteristic heat and traditionally associated with digestive support and anti-inflammatory properties. It also eases nausea, supports the immune system, and relieves muscle and menstrual pain. 

Ways to use dehydrated ginger:

• Grind into powder for baking.
• Brew into herbal infusions.
• Add to spice blends, marinades, or sauces. 
• Incorporate into smoothies or even cocktails. 
• Combine with lemongrass in tea blends.
• Add to savoury dishes, including curries, soups, and stir-fries. 

Store in airtight containers and grind only as required to maintain potency.

Turmeric root is a popular herb for both its vibrant colour and its long-standing role in traditional preparations, and although fresh turmeric is increasingly available, it stains easily and can deteriorate if not used quickly. Dehydration transforms the root into a stable, highly versatile ingredient.

When sliced and dried at controlled temperatures, turmeric retains its deep orange colour and many of its naturally occurring compounds, and once fully dehydrated, it can be ground into powder or used in sliced form for infusions.

Turmeric is famous for being rich in curcumin, the compound responsible for its colour and traditionally associated with its potent anti-inflammatory and antioxidant properties. It’s widely used in both cooking and functional blends and offers an array of benefits, including supporting joint health, improving digestion, and boosting immunity. It also may help improve both heart and brand health. 

Ways to use dehydrated turmeric:

• Grind into powder for marinades and sauces.
• Brew into herbal teas.
• Blend into spice mixes.
• Add to smoothies, soups, and curries. 
• Combine with ginger in functional blends.

Store whole or powdered turmeric away from light to preserve colour and quality.

Liquorice root has been used traditionally for both flavouring and herbal preparations, and unlike leafy herbs, it is dense and fibrous, making dehydration particularly suitable for long-term storage. The naturally sweet, slightly earthy flavour develops gradually when brewed, adding depth and roundness rather than sharp intensity.

Fresh or raw liquorice root must be sliced before drying to ensure moisture is removed evenly, and once dehydrated, the root becomes firm and shelf-stable, suitable for brewing whole or grinding into smaller pieces. Drying preserves the compounds responsible for its sweetness while allowing the root to be stored for extended periods without deterioration.

Containing glycyrrhizin, the naturally occurring compound responsible for its distinctive sweetness, liquorice root is known for its soothing properties, particularly when used in herbal preparations aimed at supporting the throat and digestive system. It can also offer respiratory relief, has antiviral and antibacterial properties, and improves oral health. While it should be consumed in moderation, it remains a common component in tea blends that aim for balance and natural sweetness.

Ways to use dehydrated liquorice root:

• Brew into herbal infusions.
• Blend into tea mixes.
• Grind into powder for formulations.
• Combine with ginger or peppermint.
• Use in traditional herbal preparations.

Store in airtight containers and protect from humidity to preserve quality.

Commonly used in Southeast Asian cuisine, galangal is similar to ginger, although its flavour is noticeably sharper with bright citrus notes and a subtle peppery warmth. It also brings a clean, aromatic lift to broths, curries, and spice blends that is distinct from ginger’s deeper heat.

Fresh galangal is firm and fibrous, making it difficult to store long-term, whereas dehydration removes excess moisture while preserving its essential oils and aromatic compounds, allowing you to gain benefits in both flavour intensity and functional properties. When thinly sliced and dehydrated, galangal retains much of its distinctive fragrance and can be stored for extended periods without losing character when dried correctly.

Containing naturally occurring antioxidants and plant compounds associated with digestive support and overall vitality, galangal is primarily used for flavour in cooking, but it has also been used for centuries in herbal preparations. It also offers powerful antioxidant, anti-inflammatory, and antimicrobial properties, boosts the immune system, improves energy and cognitive function, and supports cardiovascular and joint health. 

Ways to use dehydrated galangal:

• Add to soups and broths.
• Grind into spice blends.
• Brew into herbal infusions.
• Incorporate into marinades.
• Combine with lemongrass and ginger.
• Use in curries and various Asian dishes. 

Store sliced pieces in airtight containers to preserve aroma.

Horseradish root is known for its sharp, pungent heat, which is released when the root is cut or grated, and it’s that immediate intensity that makes it so distinctive in sauces, condiments, and savoury preparations. While fresh horseradish delivers powerful flavour, it can lose potency quickly once processed, particularly if exposed to air. Dehydration allows the root to be preserved in a stable form while retaining much of its flavour potential.

When sliced and dried carefully, horseradish maintains its aromatic compounds, which can be reactivated when ground and rehydrated. The drying process concentrates the root, meaning a small amount can deliver significant heat and depth in spice blends or prepared sauces.

Horseradish contains naturally occurring glucosinolates, the compounds responsible for its pungency, which have been associated with relief of the respiratory and digestive systems, and is rich in vitamin C. This is one reason why horseradish has long been used not only for flavour but also in traditional preparations. Horseradish supports the immune system, can alleviate pain, and has antibacterial and antimicrobial properties. 

Ways to use dehydrated horseradish:

• Grind into powder for seasoning.
• Rehydrate for sauces.
• Blend into spice mixes.
• Add to marinades.
• Incorporate into savoury blends.

Store in airtight containers away from moisture to preserve potency.

Roots and rhizomes provide depth, warmth, and concentrated flavour, and they often respond particularly well to dehydration. Beyond the examples listed above, there are many other underground herbs worth considering, especially for tea blends and spice formulations.

Other roots and rhizomes suitable for drying include:

• Dandelion root
• Burdock root
• Angelica root
• Orris root
• Valerian root
• Elecampane