How to dry herbs at home by hanging, on racks, in a dehydrator, oven or microwave: which herbs are worth drying, temperatures and times, how to tell when they are done, and how to store them.
Is it worth drying?¶
Drying suits herbs whose aroma is robust and oily: oregano, thyme, rosemary, sage, bay, marjoram, savory, mint, lemon-verbena, lavender and fenugreek leaves. Soft herbs such as basil, parsley, coriander, chives and chervil lose most of their character; freeze those instead. See fresh-vs-dried-herbs.
Harvest and prepare¶
- Pick at the right time. Harvest on a dry morning after the dew has gone, ideally just before the plant flowers, when leaves are most aromatic (see harvesting-herbs).
- Do not wash unless you must. Water slows drying and invites mould. Shake off insects and dust; if they are dirty, rinse and dry thoroughly in a salad spinner and on towels.
- Remove damaged, yellow or diseased leaves.
Method 1: hanging bunches¶
Best for long-stemmed woody herbs.
- Tie small bunches, 5–10 stems, with string or an elastic band (stems shrink as they dry; elastic keeps a grip).
- Hang upside down somewhere warm, dark, dry and well ventilated: an airing cupboard with the door ajar, a spare room, a dry shed. Avoid the kitchen, where steam and grease settle on them.
- To keep off dust, slip a paper bag with a few holes in it loosely over each bunch.
- Drying takes roughly 1–3 weeks depending on the herb and the weather.
Method 2: racks and screens¶
Spread individual leaves or short sprigs in a single layer on a mesh rack, a clean window screen or a tray lined with kitchen paper. Turn daily. Good for mint, sage, bay and lemon-verbena leaves. Takes a few days to two weeks.
Method 3: dehydrator¶
The most reliable method. Set to the lowest setting, typically 35–40°C (95–105°F). Spread in a single layer and dry for 1–4 hours, checking hourly. Small leaves such as thyme can blow about, so use a mesh sheet.
Method 4: oven¶
Use the lowest setting, ideally under 50°C; many ovens will not go that low, so prop the door open with a wooden spoon. Spread on a lined tray and check every 20–30 minutes. Expect 1–4 hours. Higher temperatures cook the leaves and drive off the aroma you are trying to preserve.
Method 5: microwave¶
Useful for small amounts.
- Lay the leaves in a single layer between two sheets of kitchen paper.
- Microwave on high for 30 seconds, check, then continue in 15–20-second bursts, turning the leaves.
- Most herbs are done in 1–3 minutes in total.
⚠️ Microwave fire risk
Dry leaves and paper can scorch or catch fire in a microwave. Stay with it, use short bursts, and stop as soon as the leaves are crisp.
Is it done?¶
Properly dried herbs crumble crisply between your fingers, and stems snap rather than bend. If there is any leathery flexibility, dry longer: residual moisture leads to mould in the jar. If in doubt, seal a sample in a jar for a day; condensation on the glass means it needs more time.
Storing¶
- Strip the leaves from the stems.
- Keep leaves whole where possible and crumble just before use. Whole leaves hold their aroma much longer.
- Store airtight in small glass jars, away from light and heat. Label with herb and date.
- Use within about a year. Dried herbs do not go off, but they fade.
See storing-spices and how-long-spices-last.
🛟 Mould or musty smell
The herbs were damp when picked or packed, or the drying room was too humid. Discard any batch that shows mould or smells musty; do not try to salvage it. Next time dry in smaller bunches, with better air circulation, and check that leaves are crisp before jarring.
Common mistakes¶
- Drying in sunlight. Direct sun bleaches colour and drives off aroma. Warm and dark is better.
- Too much heat. Brown, cooked-smelling herbs have lost their volatile oils.
- Bunches too big. The middle stays damp and goes mouldy.
- Drying seeds with the leaves. For dill-seed, fennel or coriander seed, hang the seed heads inside a paper bag so the seeds fall into it as they dry.