When it comes to preserving your homegrown herbs, drying them is one of the simplest and most effective ways to maintain their flavors and aromas for months to come. Dried herbs add a delightful depth to teas, elevate culinary recipes, and make excellent spice blends. However, while learning how to dry herbs may seem as simple as hanging up a few bundles, there are nuances to each method that can help you get the most flavor out of every sprig. Whether you’re drying hearty herbs like rosemary and thyme or handling more delicate varieties such as basil and mint, selecting the right drying technique will ensure your herbs retain their quality and character.

The Hanging Method

One of the oldest and most traditional ways to dry herbs is the hanging method, which is especially effective for more resilient herbs. Sturdy varieties like oregano, thyme, parsley, and rosemary are ideal for this approach because they hold up well as they air dry. While many people envision bundles of herbs hanging from kitchen beams or basement rafters, the hanging method actually benefits from a little more attention to detail. Creating the right environment is key: a dry, well-ventilated, and dark area is ideal, with temperatures between 70°F and 80°F. If you’re thinking of using a basement, ensure it’s equipped with a dehumidifier; otherwise, the moisture levels might be too high, and instead of drying, your herbs could end up molding.

Once you’ve found the perfect drying space, bundle small groups of around 8-10 sprigs together, securing them with twine or string. To prevent dust from collecting on the herbs as they dry, consider using a perforated paper bag. Cut a few large holes in a bag, then wrap it loosely around each bundle to allow airflow while keeping debris out. Hang these bundles on small hooks or a line you’ve set up across your drying area, ensuring each one has enough room around it for air circulation. Depending on your location’s humidity, it can take anywhere from one to three weeks for herbs to dry fully using this method. You’ll know they’re ready when the leaves crumble easily. After drying, remove the stems, crumble the leaves, and store them in an airtight container to maintain their quality.

How to Dry Herbs in the Oven 

For gardeners or cooks who need their herbs dried quickly, the oven method is a fantastic alternative. It’s especially helpful for high-moisture herbs like mint, basil, and tarragon, which are prone to mold and might not fare well in the slower, air-drying method. Start by washing your herbs and gently patting them dry with a paper towel. Preheat your oven to its lowest setting, ideally around 170°F, to prevent burning or scorching the leaves. Place the herbs on a baking sheet lined with parchment paper, ensuring they’re spread out in a single layer for even drying.

Set your timer for 15 minutes, then rotate the pan to avoid uneven heat distribution. After another 15 minutes, check if the herbs are completely dry. If they’re still slightly moist, give them a few more minutes, but be cautious as delicate herbs can easily become too dry and lose flavor. Once dried, remove any stems, crumble the leaves, and store them in an airtight container in a cool, dark place. The oven method’s speed and ease make it a great option when you’re short on time but still want fresh, flavorful herbs on hand.

The Dehydrator Method

For herb enthusiasts who dry large quantities or enjoy the precision of controlled heat, a dehydrator is an excellent tool. This method is particularly beneficial for moisture-rich herbs like basil and mint that can mold easily if not dried properly. Begin by preheating the dehydrator to 95°F to 115°F. After washing and patting the herbs dry, place them in a single layer on the dehydrator trays, giving them enough space for adequate airflow. Some dehydrators have removable trays, which can be helpful to create additional space for larger sprigs or to increase air circulation.

Allow the herbs to dry for 1-4 hours, depending on the herb type and moisture content. You’ll know they’re ready when the leaves crumble with ease. The dehydrator’s consistent, low heat dries the herbs evenly, preserving their color, aroma, and flavor more effectively than quicker methods. Once dried, remove the stems, crumble the leaves, and store them in airtight jars away from light. This method yields high-quality dried herbs that can last several months to a year without losing their potency.

How to Store Dried Herbs

Proper storage is essential to maintain the flavor and aroma of your dried herbs. After drying, place your herbs in airtight containers—small glass jars or metal tins work well. Clear glass jars can look beautiful on your spice rack but consider storing them in a dark pantry or cupboard, as direct light can fade both color and flavor over time. If your jars are exposed to light, try using tinted glass or add a label with the drying date to keep track of freshness. Stored well, most herbs retain their quality for six months to a year, providing a fresh flavor for all your culinary and tea-making endeavors.

Tips for Blending and Using Dried Herbs

Dried herbs are more concentrated than fresh, so when using them in recipes, remember that a little goes a long way! Generally, a teaspoon of dried herbs is equivalent to a tablespoon of fresh. This potency makes them perfect for spice blends, rubs, or even teas. When creating a tea blend or seasoning mix, measuring each herb before blending will help maintain consistent flavor. For example, chamomile pairs beautifully with dried mint in teas, while rosemary and thyme make an excellent seasoning for roasted vegetables. You’ll find the possibilities are endless with a well-stocked herb supply.

Ready to start drying your own herbs? Whether you’re a first-time gardener or a seasoned herb lover, each of these methods offers a unique way to preserve homegrown flavors. Give them a try and see which one fits your needs best. Have any additional tips or favorite techniques for drying and storing herbs? Share them in the comments below—we’d love to hear how you bring your herbs from garden to kitchen!

Do you want to learn more about how to dry herbs? Watch my full tutorial on How to Dry Herbs, in a recent issue of Food Gardening Magazine!