How to Use a Spice Mill for Fresh Herbs

Quick answer

To grind fresh herbs in a manual spice mill like the Trulli Spice Mill, first dry the herbs thoroughly, then adjust the grind setting to coarse, and mill in short bursts to avoid clogging.

Steps to grind fresh herbs with a manual spice mill

1. Dry the herbs completely: Remove stems and spread leaves in a single layer. Dry in a 170°F oven for 2–3 hours or air-dry for 3–5 days until leaves crumble easily. Moisture is the main cause of clogging. Check that a leaf snaps, not bends, before grinding.
2. Set the grind to coarse: Turn the adjustment knob on the Trulli Spice Mill to a coarse setting. Fine settings can turn herbs into dust and block the burrs. Test on a few leaves first. If the mill feels stiff, the grind is too fine—back it off.
3. Fill the mill halfway: Add dried herbs to the mill chamber, but do not overfill. A half-full chamber allows the burrs to pull herbs through evenly. Overpacking can jam the mechanism. Leave space so the herbs can move freely.
4. Grind in short bursts: Turn the crank slowly and steadily. Use 10–15 full rotations, then pause. This prevents the mill from heating up and keeps the herb particles consistent. If you see steam or feel warmth, you are grinding too fast.
5. Empty and clean the mill promptly: Remove the top and tap out the ground herbs. Brush the burrs with a dry brush—never wash with water. Wood and ceramic parts can warp or crack if soaked. A quick brush after each use prevents oil buildup.

Product facts

• Trulli Spice Mill in Almond: Crafted from 100% sustainably harvested beech from continental Europe, shaped with traditional hand turning techniques. The hard, fine-grained beech wood resists moisture and wear, making it durable for repeated herb grinding without absorbing odors.