Drying and Storing Garden Herbs
Hang your herbs in small, loose bundles in a dark, ventilated space or lay them flat on a mesh screen until they crumble easily between your fingers. Once bone-dry, strip the leaves from the woody stems and seal them in airtight glass jars away from direct light to keep their oils intact.
Wait for the morning dew to vanish.
Harvest herbs just before they flower for the strongest oils. Ensure plants are completely dry from rain or dew before you begin the drying process to prevent rot.
- Kitchen twine
- Paper bags
- Fine mesh drying screen or clean window screen
- Small glass jars with tight lids
The Crinkle Check
Do not rush this. If the leaves are pliable, they contain moisture and will mold in the jar; they are ready only when they shatter into dust at a light touch.
The method.
Harvest and clean
Cut stems in the morning after the sun has dried the dew. Shake them gently to dislodge any insects and pick off dead or yellowed leaves.
Bundle or spread
For high-moisture herbs like mint or basil, lay them in a single layer on a screen. For woody-stemmed herbs like oregano, thyme, or rosemary, tie small clusters at the base with twine and hang them upside down.
Protect from light
If hanging, slide a paper bag with holes poked in the sides over the bundle to catch falling seeds and keep dust off the leaves. Keep the herbs in a cool, dark room with consistent airflow.
Strip and store
Once the herbs pass the Crinkle Check, pull the leaves off the stems. Store them whole in glass jars rather than crushing them, as this preserves the essential oils for a longer shelf life.
When it doesn't go to plan.
Keep air circulating; if the room is humid, use a small desk fan to speed up the process and prevent mildew.
Label your jars with the herb name and the date they were dried; they typically hold their character for about one year.
Avoid drying in the sun, as UV light will strip the leaves of their color and volatile oils.
The ones that keep coming up.
Can I use a food dehydrator?
Yes, set the machine to its lowest possible temperature, usually around 95°F. Check them every hour as they will dry significantly faster than air-drying.
Why did my herbs turn brown?
Browning usually indicates that the drying space was either too hot or too humid, or that the herbs were exposed to direct sunlight.
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