Drying Herbs for Winter Storage
Harvesting at the tail end of summer ensures your pantry is stocked when the garden goes dormant. Keep the leaves intact until you are ready to cook, as crushing them prematurely lets the aroma escape into the air rather than your food.
Wait for the morning dew to vanish.
Never wash herbs just before drying, as excess surface moisture invites mold. Pick them mid-morning after the sun has dried the dew, but before the heat of the day causes the leaves to wilt.
- kitchen twine
- brown paper bags
- sharp garden shears
What goes in.
- as neededsturdy herbs like rosemary, thyme, or oregano
- as neededsoft herbs like basil, mint, or parsley (best for freezing, but drying is possible)
Control the airflow
Bundle herbs in small, loose bunches to allow air to pass between stems. Placing the bundles inside a paper bag with holes punched in the sides protects them from dust and sunlight while maintaining consistent dryness.
The method.
Trim and clear
Strip the bottom two inches of leaves from each stem and discard any brown or damaged foliage.
Bundle
Gather 5 to 8 stems together and tie the base firmly with twine; they will shrink as they dry, so a loose knot helps prevent them from slipping out.
Bagging
Place the bundle upside down into a paper bag. Secure the bag around the stems with a rubber band and hang it in a cool, dark place like a pantry or an attic.
Wait for the snap
Check after one week. If the leaves crumble easily between your fingers like dry parchment, they are ready. If they bend or feel leathery, give them another few days.
Store
Strip the dried leaves from the stems and store them in small glass jars, keeping them in a dark cabinet away from the stove's heat.
When it doesn't go to plan.
Discard any herbs that show signs of gray fuzz or spots; moisture has compromised these, and they will spoil the rest of your stash.
If you live in a humid climate, hang-drying may take too long, risking mold. In this case, use a food dehydrator set to the lowest temperature.
Label your jars with the name and the date; dried herbs are best used within a year, after which they fade into gray dust.
The ones that keep coming up.
Why do my herbs turn brown instead of green?
Sunlight is the culprit. Exposure to light breaks down chlorophyll, leaving you with flavorless, brown leaves. Always dry in total darkness.
Can I dry herbs in the oven?
The oven is often too hot, even on the lowest setting, which cooks the herbs instead of drying them. This destroys the oils you are trying to capture.
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