Drying Herbs at Home
Drying herbs is a matter of removing moisture slowly without cooking them. Hang-drying in a cool, dark room works best for hardy stems like rosemary and thyme, while delicate herbs like parsley or cilantro are better off dried quickly in a low-heat oven to prevent mold or browning.
Wait for the morning dew to vanish
Harvest herbs in the mid-morning after the dew has evaporated but before the sun intensifies and pulls out the essential oils. You want the plants at their most potent.
- Kitchen twine
- Paper bags
- Baking sheet
- Parchment paper
Consistent Airflow
The secret is circulation. If you bundle too many stems together, the centers will rot before they dry; keep your bundles thin enough to see light through.
The method.
Clean the stems
Shake the stems gently to dislodge insects or grit. Do not wash them unless they are covered in heavy mud; moisture is your enemy here.
Bundle and hang
Gather 5 to 10 stems and tie the ends with twine. Hang them upside down in a dark, dry space with good airflow, away from direct sunlight which fades the color and flavor.
Bagging for protection
Slide a paper bag with small holes punched in it over the herbs, tying it at the base of the stems. This catches any falling leaves and protects them from dust.
Verify the snap
They are ready when the leaves crumble easily between your fingers and the stems snap rather than bend. This usually takes 7 to 14 days.
Other turns to take.
Oven Drying
Lay leaves in a single layer on a parchment-lined tray. Set your oven to the lowest possible setting—usually a pilot light or 150°F—and leave the door slightly ajar. Check every 30 minutes until brittle.
When it doesn't go to plan.
Strip leaves from the stems only after the herbs are completely dry; the stem acts as a handle during the process.
Store dried herbs in airtight glass jars kept in a dark cupboard. Light and heat are the primary causes of flavor loss.
Label your jars with the date. Dried herbs lose their potency after about six to twelve months.
The ones that keep coming up.
Why did my herbs turn brown?
Browning is usually caused by sunlight exposure or drying the herbs in a humid environment. Keep them in a dark, dry place.
Can I use a microwave to dry herbs?
It is possible for small amounts, but it often cooks the herbs rather than drying them, leading to a loss of essential oils and a flat, bitter profile.
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