How to Dry and Store Garden Herbs: Dehydrator, Hanging Bundles, and Paper Bags

Dry herbs at 95 to 115 degrees F in a dehydrator, hang sturdy herbs like rosemary and thyme in small bundles, and dry tender herbs like basil and mint in...

Published by ThriveThyme

herbs food preservation drying harvest

The Short Answer

Drying is the easiest way to preserve herbs (National Center for Home Food Preservation). The method depends on the herb:

  1. Dehydrator, any herb. Set it to 95 to 115°F and spread the herbs in a single layer. They take about 1 to 4 hours (NCHFP, University of Kentucky Extension).
  2. Sturdy herbs: hang in bundles. Rosemary, sage, thyme, summer savory, and parsley air dry well in small bundles (NCHFP).
  3. Tender herbs: paper bags. Basil, oregano, tarragon, lemon balm, and mints hold a lot of water and can mold if they dry slowly. Hang small bunches inside paper bags with holes punched in the sides (NCHFP).
  4. Store them airtight. Keep dried herbs in airtight containers in a cool, dry, dark place (NCHFP).

Skip sun drying. NCHFP says herbs can lose flavor and color in the sun.

When to Harvest

Pick most herbs just before the flowers open, when they are in the bud stage. Harvest in the early morning, right after the dew dries, to limit wilting (NCHFP, Kentucky). Handle the leaves gently so they do not bruise, and do not leave cut herbs sitting in the sun.

Rinse the herbs in cool water and shake off the extra. Kentucky suggests laying them on paper towels to soak up the rest. Throw out any bruised, dirty, or damaged leaves and stems.

Drying in a Dehydrator

A dehydrator gives you control over heat and airflow, which makes it a fast way to get good quality herbs (NCHFP).

Herbs need much lower heat than most foods. Kentucky lists 130 to 145°F as the usual range for other foods, so do not use those settings for herbs.

Hanging Sturdy Herbs

Rosemary, sage, thyme, summer savory, and parsley are the easiest herbs to dry without a dehydrator (NCHFP). Tie them in small bundles and hang them. You can air dry outdoors, but NCHFP says drying indoors usually keeps better color and flavor. Kentucky describes room drying as working best in a warm, well ventilated room, attic, or screened porch.

Paper Bags for Tender Herbs

Basil, oregano, tarragon, lemon balm, and the mints need to dry fast or they mold (NCHFP). Here is the method:

  1. Tear or punch holes in the sides of a paper bag.
  2. Put a small bunch inside. Large bunches can mold.
  3. Close the top around the stems with a rubber band and hang the bag where air moves through it.

The bag also catches any leaves or seeds that fall, and Kentucky notes it keeps dust off.

Drying Single Leaves in the Oven

This works well for mint, sage, and bay, and in humid areas it can beat air drying whole stems (NCHFP). Lay the best leaves on a paper towel without letting them touch, cover with another towel, and repeat for up to five layers. Leave them overnight in a very cool oven. NCHFP and Kentucky both say the light of an electric oven or the pilot light of a gas oven gives enough heat. The leaves dry flat and keep good color.

For a small amount, a microwave can work. Follow your microwave maker's directions (NCHFP, Kentucky).

Storing Dried Herbs

Herbs are ready when the leaves are crispy and crumble easily between your fingers (NCHFP). Kentucky says to let dried food cool completely before packing it, so it does not sweat and mold, and then pack it promptly.

You can leave the leaves whole and crumble them as you cook, or crumble them coarsely before storing (NCHFP). For seeds, rub them between your hands and blow away the husks. Put everything in airtight containers and keep them in a cool, dry, dark spot to protect color and smell.

Cooking With Dried Herbs

Dried herbs are usually 3 to 4 times stronger than fresh ones (NCHFP). When a recipe calls for fresh herbs, use 1/4 to 1/3 of the amount listed.

Next Steps

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