Dried Yield
0.64 oz
Tbsp
3.8
Time
4.3 hr
Loss
92%
92% weight loss from Basil
4.3 hr
105°F
Single layer on trays at 95–115°F
Inputs
Result
8 oz × 0.08 dry ratio = 0.64 oz dried. 0.64 × 6 tbsp/oz = 3.84 tbsp. Dehydrator base = 4 hr × (92/85 moisture factor) = 4.33 hr.
Inputs
Result
4 oz × 0.22 dry ratio = 0.88 oz. 0.88 × 6 = 5.28 tbsp. Air dry base = 168 hr × (78/85) = 154 hr = ~6.4 days.
The ratio varies significantly by herb. Basil loses 92% of its weight when dried, so 8 oz fresh yields only 0.64 oz dried. Rosemary retains more at 22% yield. The general rule is 3:1 fresh-to-dried for cooking substitutions, but actual weight ratios range from 8:1 (basil) to 5:1 (rosemary).
| Herb | Moisture | Dried Yield | 8 oz Fresh = |
|---|---|---|---|
| Basil | 92% | 8% | 0.64 oz |
| Oregano | 85% | 15% | 1.2 oz |
| Rosemary | 78% | 22% | 1.76 oz |
| Mint | 90% | 10% | 0.8 oz |
A food dehydrator at 95–115°F produces the best results in 3–5 hours with maximum flavor retention. Air drying (hanging bundles) takes 5–7 days but requires no equipment. Oven drying at 180°F works in 2–4 hours but can scorch delicate herbs. Microwave is fastest (2–3 minutes) but only works for small batches.
Properly dried and stored herbs last 1–3 years, though flavor peaks in the first year. Store in airtight glass jars away from light and heat. Whole dried leaves last longer than crumbled herbs because less surface area is exposed to air.
Dried herbs are roughly 6 tablespoons per ounce by volume. So 8 oz of fresh basil yields about 0.64 oz dried, which equals roughly 3.8 tablespoons. For cooking, use 1/3 the volume of dried herbs compared to fresh — drying concentrates the essential oils.
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Last Updated: Mar 20, 2026
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