How to Dry Fresh Herbs at Home
Drying herbs requires steady airflow and a dark, cool environment rather than direct heat. By hanging stems in bundles or laying them flat on screens, you remove moisture slowly, which preserves the essential oils that give herbs their scent and flavor.
Timing is everything
Harvest your herbs just before the plant begins to flower, as this is when the oils are most concentrated. Gather them in the morning after the dew has evaporated but before the sun is at its peak.
- Kitchen twine
- Brown paper bags
- Mesh drying rack or window screen
- Sharp shears
What goes in.
- 1 bunchHardy herbs like rosemary, thyme, or oregano
- 1 bunchSoft herbs like basil, parsley, or mint
Airflow is the secret
Bundle herbs loosely with twine and tuck them into a brown paper bag with holes punched in the sides. The bag catches leaves as they fall while shielding them from light and dust, and the holes ensure constant air circulation.
The method.
Clean the stems
Gently shake the bundles to dislodge insects. Wipe away visible dirt with a damp cloth, but avoid running the herbs under a faucet; excess moisture encourages rot.
Bundle or spread
For woody-stemmed herbs like rosemary or thyme, tie the ends tightly with twine and hang them upside down. For soft, moisture-heavy leaves like basil, lay them in a single layer on a mesh screen to prevent clumping.
Placement
Hang or store your herbs in a dark, dry place with good ventilation, like a pantry or a basement corner. Avoid the kitchen above the stove where steam and heat will degrade the quality.
The test
The herbs are done when the leaves crumble easily between your fingers. If they bend instead of breaking, they need more time.
When it doesn't go to plan.
Always label your bags with the date and type of herb.
Strip the dried leaves from the stems only when you are ready to use them; keeping them whole until the last second retains more oil.
Store dried herbs in airtight glass jars away from direct sunlight to maintain color.
The ones that keep coming up.
Can I use the oven to dry my herbs?
I do not recommend it. The intense heat of an oven often cooks the herbs rather than drying them, resulting in a loss of flavor and color.
How long will my dried herbs last?
If stored properly in a cool, dark cupboard, they remain potent for about a year. Past that, they are safe to eat but will lose much of their character.
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