How to Dry Herbs: Air Drying, Dehydrator, Oven and Microwave
To dry herbs, hang sturdy ones in bundles for 1 to 2 weeks, or use a dehydrator at 95°F to 115°F for 1 to 4 hours, then store them airtight.
Knowing how to dry herbs turns one good summer of basil, sage and thyme into a year of seasoning. The method is simple, but the details decide if you end up with green, fragrant leaves or brown dust. The steps below come from the National Center for Home Food Preservation and University of Minnesota Extension, with their numbers.
Safety note. This article is general information. Only harvest and eat plants you can positively identify. Throw out any herbs that show mold.
Drying Herbs at a Glance
- Harvest: in the morning after the dew dries, just before the flowers open.
- Air dry: 1 to 2 weeks at room temperature for sturdy herbs like rosemary, sage and thyme.
- Dehydrator: 95°F to 115°F for 1 to 4 hours, up to 125°F in humid areas.
- Done: leaves crumble and stems snap.
- Use less: dried herbs are 3 to 4 times stronger than fresh.
When to Harvest Herbs for Drying
The NCHFP says the best time is “just before the flowers first open,” in what it calls the bursting bud stage. Pick in the early morning after the dew has evaporated. University of Minnesota Extension adds: before the sun gets hot. Rinse the herbs in cool water, shake off the extra moisture, and throw away any bruised or damaged leaves.
Four Ways to Dry Herbs
| Method | Heat and time | Best for |
|---|---|---|
| Air drying | Room temperature, 1 to 2 weeks | Rosemary, sage, thyme, parsley |
| Dehydrator | 95°F to 115°F, 1 to 4 hours | Any herb, best color |
| Oven | 110°F to 130°F, 3 to 4 hours | Mint, sage, bay leaf |
| Microwave | 2 to 3 minutes, check every 30 seconds | Parsley, basil, celery leaves |
National Center for Home Food Preservation and University of Minnesota Extension. Microwave times are for ovens rated 1,000 watts or less.
Air Drying
Tie sturdy herbs into small bundles and hang them to dry. The NCHFP notes that drying indoors usually gives better color and flavor than drying outdoors. For tender, leafy herbs, use the paper bag method: punch holes in the sides of a paper bag, put a small bunch inside, and close the top with a rubber band around the stems.
Dehydrator
Preheat to 95°F to 115°F. In humid areas, the NCHFP says you may need up to 125°F. Lay the herbs in a single layer and check them after an hour. If you are shopping for one, our guide to the best food dehydrators compares the main types, and the same machine handles jobs like dehydrating tomatoes.
Oven
Use the lowest setting you can, 110°F to 130°F per Minnesota Extension. The NCHFP says the oven light of an electric range, or the pilot light of a gas range, gives enough heat to dry herbs overnight.
Microwave
Minnesota Extension says parsley, basil and celery leaves dry well in microwaves rated 1,000 watts or less, in 2 to 3 minutes. Check them every 30 seconds, as Minnesota Extension advises.
How to Tell When Herbs Are Dry
The NCHFP’s test: the leaves are “crispy dry and crumple easily between the fingers,” and the stems break when you bend them. If a stem bends instead of snapping, give it more time. Herbs stored with any moisture left in them can mold.
How to Store Dried Herbs
- Use airtight containers, kept in a cool, dry, dark place.
- Minnesota Extension says dried herbs keep their flavor and color about 3 months in a cupboard, and up to a year in the refrigerator or freezer.
- Label every jar with the herb and the date.
How Much Dried Herb Equals Fresh?
Dried herbs are stronger. The NCHFP says they are usually 3 to 4 times stronger than fresh, so use 1/4 to 1/3 of the amount a recipe calls for. Minnesota Extension gives a kitchen version: 1 teaspoon of crumbled dried leaves, or a generous 1/4 teaspoon ground, for every tablespoon of fresh chopped herbs.
Dried herbs are also the backbone of a good barbecue rub. Popular BBQ’s rib rub is built by weight, which makes it easy to swap in your own dried herbs.
Frequently Asked Questions
What is the fastest way to dry herbs?
The microwave, at 2 to 3 minutes for herbs like parsley and basil. A dehydrator takes 1 to 4 hours and usually gives better color.
How long does it take to air dry herbs?
About 1 to 2 weeks at room temperature, according to University of Minnesota Extension.
Should you wash herbs before drying them?
Yes. Rinse in cool water, shake off the extra moisture, and discard any bruised or damaged leaves.
Which herbs are better frozen than dried?
Minnesota Extension notes frozen herbs work well for cooking but not as a garnish.
Pick in the morning, dry low and slow, test for the snap, and store airtight. Do that and your herbs will taste like the garden all winter.
Sources: National Center for Home Food Preservation, “Drying Herbs” (University of Georgia); University of Minnesota Extension, “Preserving Herbs by Freezing or Drying.”
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