How To Dry Herbs

Learning how to dry herbs is one of the simplest and most satisfying ways to preserve your garden’s bounty. It’s a timeless method that captures summer flavor for year-round use, and it requires very little special equipment to get started.

Whether you have a windowsill pot of basil or a full herb garden, drying is a reliable technique. This guide will walk you through the easiest and most effective methods. You’ll be able to enjoy your own dried herbs in soups, stews, and teas long after the growing season ends.

Drying herbs removes their moisture content, which prevents spoilage and concentrates their oils. This intensifies their flavor and aroma. The key is to do it gently to preserve those precious oils that give herbs their character.

You can choose from several methods depending on what you have available. Air drying, using a dehydrator, or even your oven are all excellent options. The best method often depends on the type of herb your working with.

Why Dry Your Own Herbs?

Home-dried herbs are superior to most store-bought versions in several ways. You control the entire process from plant to jar.

Peak Flavor: You can harvest and dry at the perfect time, capturing maximum potency.
Cost-Effective: A single plant can yield many jars, saving you money over time.
Chemical-Free: You know exactly what’s in your herbs—no additives or preservatives.
Zero Waste: It’s a fantastic way to use up a large harvest before frost or if you have more than you can use fresh.

Best Herbs for Drying

Not all herbs dry with equally good results. “Hard” or woody-stemmed herbs tend to dry best and retain there flavor wonderfully.

Rosemary
Thyme
Oregano
Marjoram
Sage
Bay Leaves
Mint (and related herbs like lemon balm)

“Soft” or tender herbs like basil, cilantro, parsley, and chives have a higher moisture content. They can be dried, but they lose more of their fresh character and are best used quickly after drying or preserved in other ways like freezing.

Harvesting Herbs for Drying

Timing your harvest is crucial for the best quality dried herbs. Follow these simple tips.

Time of Day: Harvest in the late morning, after the dew has dried but before the midday sun is at its strongest. This is when essential oil concentration is highest.
Growth Stage: Cut herbs just before they flower for the most intense flavor. The plant’s energy is focused on the leaves at this point.
How to Cut: Use clean, sharp scissors or pruners. Take healthy stems, avoiding any that are diseased or insect-damaged.

Preparing Herbs for Drying

A little prep work before drying makes a big difference in the final product.

Gently Rinse: If needed, swish stems in a bowl of cool water to remove dust or insects. Pat them completely dry with a clean towel or salad spinner. Excess water can lead to mold.
Remove Damaged Leaves: Pick off any yellowed or imperfect leaves.
Decide on Stems or Leaves: You can dry small-leafed herbs like thyme on their stems. For larger-leafed herbs like sage, you may choose to remove the leaves for faster, more even drying.

Method 1: Air Drying (The Traditional Way)

Air drying is the oldest and most gentle method. It’s perfect for hardy herbs and requires no electricity.

Bundle Stems: Gather 5-10 stems into a small, loose bunch. Tight bundles can trap moisture and promote mold.
Secure: Tie the stems together at the base with string, a rubber band, or a twist tie. Rubber bands are ideal because they tighten as the stems shrink.
Hang Upside Down: Hang the bundles upside down in a warm, dry, dark, and well-ventilated area. A pantry, closet, or attic space often works well. Darkness helps retain color.
Wait: Allow 1-3 weeks for the herbs to become completely crisp and dry. The leaves should crumble easily off the stem when ready.

Method 2: Using a Food Dehydrator

A dehydrator offers the fastest, most consistent, and controlled drying environment. It’s excellent for all herbs, especially tender ones.

Prepare Trays: Place herb stems or leaves in a single layer on dehydrator trays. Ensure they are not overlapping.
Set Temperature: Use the lowest setting, typically between 95°F and 115°F (35°C-46°C). High heat cooks the herbs and destroys flavor.
Dry: Dry for 1-4 hours, checking regularly. Leaves will be brittle and stem will snap when bent sharply when done.

Method 3: Oven Drying (The Quick Option)

Your oven can work in a pinch, but requires close attention to prevent cooking the herbs.

Preheat: Set your oven to its lowest possible temperature, ideally 170°F (77°C) or lower. If you have a “warm” setting, use that.
Arrange: Place leaves or stems on a parchment-lined baking sheet in a single layer.
Dry with Door Open: Place in the oven, propping the door open slightly to allow moisture to escape. Check and stir every 10-15 minutes.
Remove Promptly: Herbs can dry in 20-40 minutes. Remove them the moment they are dry to the touch and crumbly.

Testing for Dryness

No matter the method, ensure your herbs are completely dry before storing. Any residual moisture will cause mold.

Leaves should crumble easily between your fingers.
Stems should snap, not bend.
Herbs should feel crisp, not leathery or soft.

Storing Your Dried Herbs

Proper storage protects your hard work and keeps flavors vibrant.

Crumble (Optional): Once fully dry, you can strip leaves from woody stems and crumble them. For the best flavor, keep leaves whole and crumble just before use.
Choose Airtight Containers: Use dark glass jars, tinted mason jars, or metal tins. If using clear glass, store them in a dark cupboard. Light degrades flavor quickly.
Label: Always label your jars with the herb name and the date. Dried herbs are best used within one year for peak flavor.
Find the Right Spot: Store jars in a cool, dark, and dry place away from heat sources like the stove or dishwasher.

Creative Uses for Dried Herbs

Your home-dried herbs are versatile beyond just cooking. Here’s a few ideas to inspire you.

Herbal Teas: Blend dried mint, lemon verbena, or chamomile for soothing homemade teas.
Seasoning Blends: Create your own Italian seasoning, herbes de Provence, or poultry rub.
Potpourri & Sachets: Mix dried lavender, rose petals, and mint for natural room scents or drawer fresheners.
Homemade Gifts: Beautifully labeled jars of your garden herbs make thoughtful and personal presents.

Common Mistakes to Avoid

Steering clear of these errors will ensure you get the best results everytime.

Drying in Humidity: Avoid air drying in a damp basement or bathroom. Good air flow is essential.
Using High Heat: Never rush the process with high heat; it vaporizes the essential oils.
Skipping the Clean & Dry Step: Starting with damp herbs almost guarantees mold.
Using Plastic Bags for Storage: Plastic can trap residual moisture and impart off-flavors. Always use airtight glass or metal.

FAQ

Can I dry herbs in the microwave?

It’s possible but not recommended for beginners. Microwaves can easily overheat and cook small batches in seconds, leading to burnt, flavorless herbs. If you try it, use very low power and check in 10-second intervals.

How long do home-dried herbs last?

Properly dried and stored herbs retain good flavor for about 6-12 months. After a year, they begin to lose potency and taste more like hay. That’s why labeling with the date is so helpful.

Should I wash herbs before drying?

Only if they are visibly dirty. If you do wash them, it is critical to throughly pat them dry with towels or use a salad spinner. Wet herbs will mold during the drying process.

What is the fastest way to dry herbs?

A food dehydrator on a low setting is the fastest and most reliable method. Oven drying can be quick but requires constant monitoring to prevent burning.

Can I dry herbs from the grocery store?

Absolutely. Bunches of fresh herbs from the market can be dried using the same methods. This is a great way to save leftover herbs that you won’t use fresh in time.

Drying your own herbs is a simple, rewarding skill that connects you to your food. With just a little time and the right conditions, you can build a pantry full of flavorful, homegrown seasonings. The process is straightforward, and the results are far superior to what you typically find on store shelves. Give it a try with your next herb harvest—you might find it becomes an annual ritual you look forward too.