Dehydrating herbs - leaves vs. stems I use my dehydrator to dehydrate herbs such as parsley and dill. I use low temperature (95 F = 35 C) to preserve the taste. The dark-green leaves are usually completely dry after several hours, but the light-green stems remain slightly wet. 

At one time, I made the mistake of putting everything together in a jar; it caught the mold in several days and I had to trash it. 

I tried to cut the stems from the leaves and dehydrate them separately, but it turned out to be a very tedious task as each piece has a different length so I had to cut each piece separately.

What do you do?
Don't dry the stems is the answer, simply discard them. I strip the leaves off the stems either before or after drying for the same reasons you describe - they don't dry well. For many herbs there isn't as much flavor in the stems as the leaves, so less value in drying them anyway.