Have you ever heard of too much of a good thing? Harvesting fresh herbs from your garden is incredibly satisfying, but sometimes, your garden gives you way more than you can use. But what do you do when your garden gives you way more than you can use at once? That’s where drying herbs comes in—and trust me, it’s easier than you might think!
I still remember the first time I tried drying my own herbs. I had an abundance of thyme and oregano, and I couldn’t bear the thought of wasting any of it. With a little research and some trial and error, I found a few simple methods that worked perfectly—and I’ve been drying herbs ever since.
I’ll walk you through everything you need to know about drying herbs from your garden, including how to harvest at the right time, the best drying techniques, and how to store them so they stay fresh and flavorful. Let’s make the most of those homegrown herbs!
CHOOSING THE RIGHT HERBS TO DRY
When it comes to drying herbs, not all leaves are created equal. Some herbs, like rosemary and thyme, seem to dry effortlessly and keep their intense flavor for months. Others, like basil or parsley, require a bit more care to make sure you don’t lose their vibrant taste.
Over the years, I’ve learned that starting with the right herbs can make all the difference in how successful (and enjoyable) the process is.
If you’re not sure where to begin, stick with herbs that naturally have lower moisture content. Oregano, sage, mint, and rosemary are some of my go-tos. They’re forgiving and hold up really well through the drying process.
Of course, you can absolutely dry high-moisture herbs like basil or chives—you just need to be a little more diligent to avoid mold.
THE BEST HERBS TO DRY
- Lemon balm
- Mint
- Oregano
- Rosemary
- Sage
- Winter savory
Timing is also key. I’ve found that herbs are at their most flavorful when you harvest them early in the morning, right after the dew has dried but before the sun gets too hot. This is when the oils that give herbs their signature aroma and taste are at their peak. And if your herbs are starting to flower, don’t wait! Harvesting before they bloom usually gives you the best flavor.
Lastly, take a few minutes to inspect your plants before harvesting. Choose healthy, pest-free leaves and avoid anything that’s yellowing or damaged. Trust me, the extra effort is worth it—you’ll end up with dried herbs that look, smell, and taste amazing.
PREPARING HERBS FOR DRYING
Once you’ve harvested your herbs, it’s time to get them ready for drying. This step is simple but so important—it can make all the difference in how your dried herbs turn out.
When I first started drying herbs, I skipped some of these steps (oops!) and ended up with leaves that didn’t dry evenly or had an off taste. Let’s avoid that together!
1. Give Your Herbs a Rinse
Start by giving your herbs a quick rinse. I know some people skip this step, but I like to rinse mine gently under cool water to remove any dirt or bugs. If you’ve just harvested them and they look pretty clean, you might not need to. Either way, be careful not to soak them—just a quick rinse will do.
2. Dry Your Herbs Thoroughly
Next, dry them off. This part is key because any leftover moisture can lead to mold during the drying process. I like to lay my herbs out on a clean kitchen towel and gently pat them dry. For extra peace of mind, I sometimes let them sit out for an hour or so to air dry completely before moving on.
3. Sort and Trim the Herbs
Finally, sort and trim your herbs. If you’re drying them in bundles, make sure to group stems that are similar in size so they dry at the same rate. For herbs with larger leaves, like basil or mint, I sometimes remove the leaves from the stems entirely. It’s a little extra work upfront, but it speeds up the drying process and ensures even results.
Taking the time to prep your herbs properly will set you up for success—and trust me, your future self will thank you when you’re sprinkling perfectly dried oregano over a homemade pizza or brewing a soothing cup of mint tea.
HERB DRYING METHODS
Now comes the fun part: drying your herbs. There are several methods you can use, and the best one really depends on the type of herb you’re drying and what tools you have at home. I’ve tried them all, and each method has its perks. Let’s go through them so you can choose the one that works best for you.
1. AIR DRYING
Air drying is the classic, low-tech way to dry herbs, and it’s perfect for herbs like thyme, rosemary, and oregano. It doesn’t require any special equipment—just some string and a bit of patience.
Here’s what I do: Gather your herbs into small bundles, about 4 to 6 stems each. Tie the stems together with twine or a rubber band, and hang the bundles upside down in a well-ventilated area out of direct sunlight.
I like to use a hook or even a hanger in my pantry or laundry room. It can take 1 to 2 weeks for the herbs to dry completely, depending on the humidity. The key is to keep the bundles small to ensure good airflow and prevent mold.
2. USING A DEHYDRATOR
If you’re looking for a faster option, a dehydrator is a game-changer. It’s especially useful for herbs with higher moisture content, like basil or parsley.
To use a dehydrator, spread your herbs out in a single layer on the trays. Set the temperature to around 95 to 115°F (or the lowest setting on your machine) and let it run for a few hours. Keep an eye on them—most herbs are done in 2 to 4 hours. You’ll know they’re ready when the leaves crumble easily between your fingers.
3. OVEN DRYING
Your oven can double as a drying tool, though it requires a bit more attention. I use this method when I have a lot of herbs to dry at once and not much time.
Preheat your oven to the lowest setting (usually 170 to 200°F) and place your herbs on a baking sheet lined with parchment paper. Spread them out in a single layer so they don’t overlap.
Prop the oven door open slightly to allow moisture to escape (use a wooden spoon, if needed), and check on your herbs every 15 to 20 minutes. Most will dry in 1 to 2 hours. Just be careful—too much heat can cause the herbs to lose flavor.
4. MICROWAVE DRYING
If you only have a small batch of herbs and want them dried in minutes, the microwave is surprisingly effective. I use this method for herbs like parsley or cilantro when I’m in a pinch.
Here’s how: Place a few sprigs or leaves between two paper towels and microwave on high for 20 to 30 seconds at a time. Check after each round, as the herbs can dry quickly. It usually takes 1 to 3 minutes total, depending on the herb. This method works best for small quantities since it’s so hands-on.
Each of these methods has its place, and I’ve found that experimenting with them is half the fun. Whether you choose to let your herbs air dry naturally or speed things up with a dehydrator or microwave, the result will be a stash of home-dried herbs ready to elevate your cooking.
HOW TO TELL WHEN HERBS ARE FULLY DRIED
One of the trickiest parts of drying herbs is knowing when they’re done. It’s not always obvious at first, and I’ll admit there were times I thought my herbs were ready, only to find they weren’t fully dried. Don’t worry—once you know what to look for, it’s easy to tell when your herbs are perfect for storing.
THE SNAP TEST
This is my go-to method. Fully dried herbs should feel brittle and crumble easily between your fingers. For herbs with woody stems, like rosemary or thyme, try bending a stem. If it snaps cleanly, you’re good to go. If it’s still bendy or feels damp, the herbs need more time.
THE TEXTURE CHECK
For leafy herbs like basil or mint, gently rub a leaf between your fingers. It should crumble into small pieces with minimal effort. If the leaves feel soft or pliable, they’re not quite there yet.
VISUAL CUES
Dried herbs should look slightly duller than when they were fresh, but they should still retain their natural color. If your herbs have turned brown or black, they were likely dried at too high a temperature or took too long to dry.
LISTEN FOR THE CRISPNESS
This might sound funny, but I’ve noticed that dried herbs make a distinct rustling or crackling sound when I handle them. If they’re silent or feel moist, they’re not fully dried yet.
DOUBLE-CHECK FOR MOISTURE
To avoid mold, make sure there’s no hidden moisture in your dried herbs. I like to store a small batch in an airtight container for 24 hours as a test. If there’s any condensation inside, the herbs need more drying time.
Once you’ve ensured your herbs are 100 percent dried, they’re ready to be stored properly and enjoyed.
HOW TO STORE DRIED HERBS
Trust me, all your effort in harvesting and drying will pay off if you take the time to store your herbs the right way. Good storage keeps your herbs fresh, flavorful, and ready to use whenever inspiration strikes in the kitchen.
CHOOSE THE RIGHT CONTAINERS
The best containers for dried herbs are airtight ones. I love using small glass jars with tight-fitting lids—mason jars or recycled spice jars work perfectly. If you prefer something lightweight, plastic containers with secure lids will do the trick. Whatever you choose, just make sure the container is clean and dry before filling it with herbs.
LABEL YOUR HERBS
This step might sound obvious, but you’d be surprised how easy it is to mix up dried herbs. (Is that oregano or thyme? I’ve been there!) Take a few seconds to label each jar with the herb’s name and the date you dried it. This way, you’ll always know what you’re working with and how fresh it is.
STORE IN A COOL, DARK PLACE
Light, heat, and humidity are the enemies of dried herbs. I keep my jars in a pantry or cabinet away from direct sunlight and my stove. A consistently cool and dry spot will help preserve the flavor and aroma of your herbs for as long as possible.
KEEP THEM WHOLE (IF POSSIBLE)
I’ve found that herbs stay more flavorful when stored as whole leaves or sprigs. Crushing them into smaller pieces releases their essential oils, which means they’ll lose flavor faster. When I’m ready to use them, I simply crumble the leaves into my recipe for the freshest taste.
KNOW WHEN TO REPLACE THEM
Dried herbs don’t last forever, even when stored properly. Most will keep their flavor for about 6 to 12 months, but it’s always a good idea to do a quick sniff test before using them. If the aroma is faint or the taste is dull, it’s time to replace them.
Taking a few extra steps to store your herbs well is absolutely worth it. There’s something so satisfying about opening a jar of thyme or mint and finding it as fragrant as the day you dried it. Plus, with a well-organized stash of dried herbs, you’ll always have a little taste of your garden at your fingertips.
CREATIVE WAYS TO USE YOUR DRIED HERBS EVERYDAY
Now that you’ve successfully dried and stored your herbs, it’s time to put them to good use. Dried herbs are incredibly versatile, and having a stash of your own opens up endless possibilities in the kitchen and beyond. Here are some of my favorite ways to enjoy them:
1. ENHANCE YOUR COOKING
The most obvious use for dried herbs is, of course, cooking. Sprinkle oregano or thyme into soups, stews, and sauces for a burst of flavor, or mix dried basil into pizza dough or pasta for an Italian twist. One of my go-to tricks is blending my dried herbs into a homemade spice mix—think Italian seasoning or taco seasoning. It’s a quick way to jazz up any meal.
2. CREATE HERBAL TEAS
Dried herbs like mint, chamomile, or lemon balm make wonderful herbal teas. Just steep a small handful in hot water for a soothing drink. I love mixing different herbs to create custom blends—mint and lavender for relaxation or basil and lemon balm for a refreshing afternoon pick-me-up. Learn more about creating your own herbal tea garden.
3. INFUSE OILS OR VINEGARS
For a gourmet touch, try infusing olive oil or vinegar with your dried herbs. Pack a clean bottle with sprigs of rosemary or thyme, fill it with your oil or vinegar of choice, and let it sit for a couple of weeks. The result is a flavorful base for salad dressings, marinades, or dipping sauces.
4. MAKE HERB-INFUSED SALT OR SUGAR
Herb-infused salts and sugars are simple to make and can completely transform a dish. Combine dried herbs like rosemary, thyme, or sage with coarse salt for a savory seasoning blend. For desserts, try mixing dried lavender or mint with sugar for a fragrant twist on baked goods or cocktails.
5. USE THEM IN DIY PROJECTS
Dried herbs aren’t just for cooking! They’re perfect for crafting homemade gifts and self-care products. Add them to bath salts, create herbal sachets to freshen up drawers, or make a soothing herb-infused candle. Lavender and rosemary are some of my favorites for these projects—they smell amazing and are so versatile.
6. MAKE A DRIED HERB WREATH
If you have more dried herbs than you can use, grab a wreath frame and create a fragrant wreath or centerpiece for your kitchen table.
The beauty of dried herbs is their versatility. If you’ve tried all these options and still have more dried herbs than you can use, crumble them into your compost for added nutrients. No matter what, your dried herbs should be useful long after the growing season has ended.
I hope this guide helps you feel confident in drying your own herbs, and I’d love to hear about your experience! Feel free to share your thoughts or any questions in the comments below. Happy gardening!
