How to Dry Herbs at Home (and Why You Should)

For thousands of yearsare herbs used in food preparation and for medicinal purposes. How did those ancient herb lovers store their herbs? They dried them. Drying is the best method of preserving most herbs so that they retain their flavor and medicinal properties for future use. Whether preserving a bumper crop of oregano or the last harvest from the farmer’s market, drying herbs remains one of the simplest methods.

Why should you dry herbs?

Drying herbs may seem like more trouble than necessary. After all, can’t you buy a 2-ounce jar of Italian blend for a dollar? Yes, but most dried herbs in the supermarket have been bottled for several months. Although drying extends the shelf life of herbs, the longer they sit, the more they last taste fades.

Think about that dollar jar of Italian blend. Although it only costs 50 cents per ounce, this price is significantly higher than if you dried the herbs yourself, especially since just a handful of fresh herbs can make much more than 2 ounces. Drying herbs at home gives you more powerful ingredients to cook with and saves you money.

Best herbs for drying

Although most herbs can be dried, some dry better than others. Woody herbs, such as rosemary and thyme, dry extremely well. Additionally, herbs with fleshier leaves, such as marjoram, sage and oregano, also dry quite well. Although larger, meatier herbs such as basil, mint and parsley can be dried for preservation, they do not retain as much of their flavor.

Regardless of the herbs you choose to dry, the method you use and the quality of the fresh herbs have a major impact on how well they retain their flavor.

Selecting the right herbs

When harvesting herbs from your own garden, it is best to pick them in the morning, after the dew has evaporated. Harvest herbs before they bloom or just before the flower buds open. Picking them before flowering ensures continued leaf production, while harvesting just before flowering yields more intense taste.

When purchasing herbs, choose herbs with vibrant leaves, free of bruises or damage. To prepare herbs for drying, wash them in cold water and gently shake off excess moisture. A salad spinner is an excellent tool for this! It is important to remove all moisture from the leaves before drying to prevent mold.

Methods of drying

Air drying

Air drying is the simplest method of preserving herbs and requires no special materials or equipment. Start by gathering clean, dry herbs into small bundles, aiming for five to 10 stems per bundle. Bundles that are too large can prevent proper air circulation, increasing drying time and increasing the risk of mold growth. Secure the stems with a rubber band or rope. Once bundled, hang the herbs by the stems in a cool, dry and dark place until they are dry and crumbly. If you live in a humid area, consider running a fan on a low setting to improve air circulation.

To keep dust off your herbs while they dry, you can cover them with a paper bag that has holes punched in it for ventilation. Use a paper lunch bag and a hole punch to make several holes throughout the bag. Place the herb bundle in the bag, leaving the stems visible. Then use the elastic or string to secure the bag around the stems and hang the bundle as usual.

Oven drying

You can use your oven at a low temperature to dry herbs faster.

Preheat your oven to the lowest possible temperature, usually around 170°F to 200°F. Wash and dry the herbs thoroughly. Remove the leaves from the stems and place them in a single layer on a baking sheet. Place the tray on the middle rack of the oven and allow the herbs to dry for 1 to 2 hours. Check occasionally to make sure they don’t burn. The leaves are ready when they crumble easily when touched.

Allow the herbs to cool to room temperature before storing. Although oven drying is a faster method, the heat can cause some loss of flavor and reduce the vibrancy of the color of the herbs. However, this method may be ideal for people who live in humid areas.

Food dehydrator

A dehydrator is another effective way to dry herbs over low heat while providing air circulation to ensure even drying.

Place clean, dry herb leaves in a single layer on the dehydrator trays. Set the machine to a low temperature, usually around 95°F to 115°F. Depending on the moisture content of the herbs, drying can take between 2 and 8 hours. Check the herbs regularly to monitor progress.

Once the herbs are dry, let them cool to room temperature before storing in an airtight container. Although using a dehydrator ensures consistent results with precise temperature control, purchasing one can be expensive and require dedicated storage space.

Microwave drying

Using a microwave to dry herbs is ideal for small batches because it is quick and easy.

Place clean, dry herb leaves between two paper towels on a microwave-safe plate. Microwave on high for 30 seconds and then check the dryness level. If the herbs are not completely dry, turn the leaves over and microwave on high for 15 to 20 second intervals. Continue turning the leaves between each interval until they become brittle. As with the oven method, the heat can cause some loss of flavor in the herbs.

Storing dried herbs

Storing dried herbs in airtight containers preserves their flavor and potency. Glass or plastic jars with tight-fitting lids work best to prevent exposure to air and moisture. Additionally, storing your dried herbs in a cool, dark place (not over the stove) will help them retain their flavor, as heat and light can also affect their potency.

Be sure to label the containers with the name of the herb and the date they were dried. Although properly dried herbs do not technically decay, they do lose their potency over time. If the spices start to look lighter in color or have a weaker aroma, it’s time to replace them. You can compost the old herbs or use them in non-culinary applications, such as potpourri.

Use your dried herbs

Now that you have a fresh supply of dried herbs, using them is both satisfying and practical. If you substitute dried herbs for fresh herbs in a recipe, you only need to use about one-third as much dried herbs as fresh herbs, because dried herbs are more concentrated.

If a recipe calls for fresh herbs and you don’t have them on hand, you can rehydrate your dried herbs by soaking them in a small amount of warm water for 10 to 15 minutes before adding them to your dish. One of the best things about having your own collection of dried herbs is the ability to create custom herb blends. Mix and match spices to create a unique blend exclusive to your pantry. Homemade spice blends also make wonderful gifts.