Fresh herbs are best when you can pick them and use them right away, but a single garden harvest often produces more than you can use in one season. Dried herbs from your own garden can be just as rewarding as fresh ones. Air-drying is not only the easiest and least expensive way to preserve herbs, but the slow drying process also helps retain the essential oils that give herbs their flavor and aroma.
Before You Begin
Air-drying works best with herbs that do not contain a lot of moisture, such as bay, dill, angelica, marjoram, oregano, rosemary, thyme, and savory. To preserve the best flavor, these herbs should either be left to dry naturally or dried with a food dehydrator. A microwave or a low oven may seem like a convenient shortcut, but both methods partly cook the herbs, which reduces their oil content and weakens their flavor. Use those options only as a last resort.
If you want to preserve tender-leaved herbs with a higher moisture content, such as basil, chives, mint, and tarragon, a dehydrator can work, but freezing is often the better choice for retaining flavor. It is simple to do and usually faster than drying.
When you are ready to give your herbs their final trim for the season:
- Harvest herbs before they flower for the fullest flavor. If you have been clipping branches throughout the season, the plants may never have had a chance to bloom. Even so, by late summer, herbs that have not yet flowered will start to slow down as the weather cools. That is a good time to begin gathering and drying them.
- Cut branches in mid-morning. Allow the morning dew to dry from the leaves, but harvest before the plants begin to wilt in the afternoon sun.
- Do not cut the entire plant unless you plan to replace it. At no point should you remove more than two-thirds of the plant or take more than about one-third of its branches at a time.
Once dried and stored in airtight containers, herbs can keep their flavor for up to a year.
What You Will Need
Materials
- Paper bag
- Container labels
- Paper towels
Instructions
How to Dry Fresh Herbs
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Gather the Cuttings
Collect the herb cuttings you want to dry.
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Shake Off the Branches
Gently shake the branches to dislodge any insects. There are always a few hitchhikers, and since you will not be washing the stems thoroughly, remove as many as you can now.
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Make Sure the Herbs Are Dry
If you harvested the herbs when the plants were dry, you should be able to simply shake off any loose soil. Rinse with cool water only if necessary, then pat dry with paper towels. Hang or lay the stems somewhere with plenty of air circulation so they can dry quickly. Damp herbs can mold and rot.
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Remove the Lower Leaves
Strip off the lower leaves along the bottom inch or so of each stem. You can use these leaves fresh or dry them separately. Remove any damaged, yellowed, or diseased leaves at this stage. Leaves showing disease spots or signs of stress are not worth drying, since their flavor has already declined.
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Bundle the Stems
Gather four to six stems together and tie them into a small bunch. Twine or a rubber band will both work. As the herbs dry, the ties will tighten; rubber bands can loosen as they lose elasticity, so check the bundles from time to time to make sure they stay secure. If you are drying herbs with a high water content, make the bunches small so air can move between the branches and prevent spoilage.
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Add the Herbs to Paper Bags (Optional)
Although this step is not strictly necessary, some people find that paper bags help herbs dry more quickly and evenly. Punch or cut holes in a paper bag and place the herbs inside upside down. Close the bag by gathering the top around the bundle and tying it off. Make sure the herbs are not crowded inside. Label the bag with the name of the herb you are drying.
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Hang the Herbs Upside Down
The oldest way to dry herbs is still one of the best: hang the bundle upside down in a warm, airy room and let time do the work.
How to Store Herbs
After the drying process is complete:
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Discard Any Moldy Herbs
Throw away any dried herbs that show even the slightest sign of mold. It will spread.
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Store Herbs in Airtight Containers
Keep dried herbs in airtight containers. Small canning jars work well, and zipper storage bags are also an option. Herbs will retain more flavor if you leave the leaves whole and crush them only when you are ready to use them.
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Label and Date the Containers
Clearly label and date each container.
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Keep Containers in a Cool, Dry Place
Store the containers somewhere cool, dry, and away from direct sunlight. Amber canning jars are a good choice because they are designed to block light.
Tips for Using Dried Herbs
You can start using your herbs as soon as they have been dried and stored properly:
- When cooking, simply pull off a stem and crumble the leaves into the pot. The leaves should come away easily when you run your hand down the stem.
- Use about 1 teaspoon of crumbled dried leaves in place of 1 tablespoon of fresh herbs.
- Dried herbs are best used within one year. As herbs fade in color, they also lose flavor.
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