Not sure I understand your question but it isn't a dumb one in any way.

So first, why do you think that steam blanching is your only option? There is no reason why you can't water blanch them. Some just prefer steam blanching as it is easier and less messy and the food tends to dry faster as it isn't water soaked. But if you don't have the equipment to steam blanch then just do water blanching, ok?

But either way you need to blanch them whether you are dehydrating them or canning them or freezing them. Blanching not only destroys bacteria but more importantly, the enzymes in the food that cause spoilage. Most herbs don't contain those enzymes like fruits and fruiting vegetables do so usually just washing them well is sufficient (although some do blanch them as well).

Hope this helps.

Dave

Thank you for answering my question. I have some carrots, kale, spinach and mushrooms that I want to dry. I am not sure about the celery, but I will indeed blanch them one way or the other. I have company right now and am not able to do anything. Thanks again for taking your time Barb

I never blanch kale, spinach, or mushrooms. Leafy greens work out like herbs, but I do make sure they are well cleaned before dehydrating. Mushrooms I just make sure are dirt free and slice them up before dehydrating. Carrots I do blanch and straight from raw- the blanched ones are for regular eating like to make into soups and casseroles, the from raw are for using as part of mirepoix for stock during the winter. I dehydrate celery from raw for mirepoix too.

i do tend to only dehydrate up a year at most worth of anything at a time though.