The best way to dry most fresh herbs is to hang small bunches upside down in a warm, dark, airy place for one to two weeks. For faster results, a food dehydrator at 35–45 °C (95–115 °F) preserves colour and aroma best, while the oven and microwave work in a pinch. Woody herbs such as rosemary, thyme, oregano, sage and bay dry best; soft herbs like basil, parsley and chives keep more flavour when frozen.
Key takeaways
- Harvest just before flowering, mid-morning after the dew has dried, when essential oils peak.
- Air-drying is free and gentle; a dehydrator gives the most consistent results.
- Herbs are dry when leaves crumble and stems snap.
- Store whole leaves in airtight glass jars away from light; crush just before use.
- Dried herbs keep their best flavour for about one year.
Which herbs dry well?
| Dries very well | Dries reasonably | Better frozen |
|---|---|---|
| Rosemary, thyme, oregano, sage, bay, marjoram, savory, lavender, mint, lemon verbena | Dill, tarragon, lemon balm, chamomile flowers | Basil, parsley, chives, coriander (cilantro), chervil |
Herbs with low moisture and high essential-oil content in tough leaves keep their flavour when dried. Soft, watery herbs lose much of their aroma and can turn brown or black.
When and how to harvest for drying
- Pick just before the plant flowers, when leaf oils are at their highest.
- Harvest mid-morning on a dry day, after the dew has evaporated but before the hottest sun.
- Cut healthy stems with clean scissors; discard damaged or yellow leaves.
- Shake off insects. Rinse only if dirty, then pat completely dry – moisture is the enemy.
Method 1: Air-drying (hanging bunches)
Best for: rosemary, thyme, oregano, sage, mint, lavender. Time: 1–3 weeks.
- Gather 5–10 stems into a small bunch and tie with string or an elastic band (stems shrink as they dry).
- Optionally place a paper bag with holes punched in it over the bunch to keep off dust and catch fallen leaves.
- Hang upside down in a warm, dark, well-ventilated spot – an airing cupboard, a spare room or a shed. Avoid kitchens (steam) and direct sunlight (fades colour).
- Check after a week.
Method 2: Drying on screens or trays
Best for: individual leaves, flowers (chamomile, calendula), herbs with short stems. Time: 3–10 days.
Spread leaves in a single layer on a mesh screen, a clean window screen or a tray lined with kitchen paper. Turn daily.
Method 3: Food dehydrator
Best for: all herbs, especially larger harvests. Time: 1–4 hours.
Set to the lowest setting, 35–45 °C (95–115 °F). Lay herbs in a single layer and check every 30 minutes after the first hour. This method best preserves green colour and aroma.
Method 4: Oven drying
Best for: woody herbs when you are short on time. Time: 1–4 hours.
Spread herbs on a baking tray and set your oven to its lowest temperature (ideally below 80 °C / 175 °F), leaving the door ajar to let moisture escape. Check often – herbs scorch quickly and high heat drives off essential oils.
Method 5: Microwave drying
Best for: small amounts quickly. Time: 1–3 minutes.
Place a single layer of leaves between two sheets of kitchen paper. Microwave on high for 30 seconds, check, and continue in 15–20 second bursts until crisp. Stay close – dry herbs can catch fire.
Comparison of drying methods
| Method | Speed | Flavour retention | Cost | Effort |
|---|---|---|---|---|
| Air-drying | Slow | Very good | Free | Low |
| Screens | Medium | Very good | Free | Low |
| Dehydrator | Fast | Excellent | Moderate | Low |
| Oven | Fast | Fair | Low | Medium |
| Microwave | Very fast | Fair | Low | High (supervision) |
How to know when herbs are dry
Leaves should crumble easily between your fingers and stems should snap rather than bend. If there is any leathery flexibility, keep drying – residual moisture leads to mould.
Storing dried herbs
- Strip leaves from stems, keeping them as whole as possible.
- Store in airtight glass jars in a cool, dark cupboard.
- Check jars after a week for condensation; if any appears, dry further.
- Label with the herb and date.
- Crush leaves just before cooking to release the oils.
Freezing soft herbs instead
Chop basil, parsley, chives or coriander, pack into ice-cube trays and top with water or olive oil. Freeze, then transfer the cubes to a labelled bag. Drop straight into soups, sauces and stews.
Cooking with your dried herbs
Dried herbs are more concentrated than fresh. As a rule, use one-third of the fresh quantity. See our fresh vs dried herbs conversion guide.
Frequently asked questions
What is the best way to dry fresh herbs?
Air-drying small bunches upside down in a warm, dark, airy place is the simplest method. A food dehydrator on its lowest setting gives the best colour and aroma.
How long does it take to air-dry herbs?
Most herbs take one to three weeks to air-dry, depending on humidity and the thickness of the leaves.
Can you dry basil?
Yes, but basil loses much of its flavour when dried and can turn dark. Freezing in oil preserves its taste better.
How long do dried herbs last?
Home-dried herbs keep their best flavour for about a year when stored in airtight jars away from light and heat.
Should I wash herbs before drying them?
Only if they are dirty. If you wash them, dry them thoroughly with a salad spinner or towel before drying, as excess moisture can cause mould.
