The Easiest Way to Dry Herbs

Bundling herbs for drying

Let's take a look at the easiest way to dry herbs, (well, there are actually two super easy ways), and discuss what you could do to make the project more satisfying and successful. Humans have been preserving herbs and other plants for centuries.  How hard can it be?

How to Harvest Fresh Herbs for Drying

Freshly harvested herbs

The best dried herbs start with good harvesting practices. If you are harvesting herbs from your garden, choose specimens at their peak of freshness and flavor, while still protecting the mother plant from unnecessary damage. The easiest way to dry herbs includes having great fresh herbs to work with.

If you plan harvesting leaves rather than flowers or seeds, plants like oregano and basil will be less bitter and more flavorful if harvested before the plant flowers.

For the best results, harvest herbs in the morning after the dew dries. This not only gives you drier leaves for easier processing but also coincides with the peak essential oil concentrations of most herbs. This results in dried herbs with a stronger flavor and better aroma.

There's a difference between annual and perennial herbs, too. Annuals, like basil, dill  and cilantro, complete their life cycle in a single season.  They sprout, mature, set seed and die on a fast timeline. That means you can harvest them somewhat more aggressively, up to one-half of the stem throughout the growing season. 

Perennials, like rosemary, sage and thyme, return to the garden year after year. For these herbs, harvest no more than one-third of the stem length at a time because they grow more slowly. This will promote bushier growth and reduce stress on the plant. For perennials, it's a good practice to wait for as much as you've harvested to grow back before harvesting again. It's also a good idea to snip perennial herbs just above a leaf node and annual herbs at the base of a stem but avoiding the plant's central stem. 

Note: For perennial herbs with woody stems, harvest the green, new growth. With flowering herbs, snip leaves before they flower for the best flavor.

Use sharp kitchen shears for most herbs, pruning shears for thicker stems, and a herb stripper for large quantities of leaves on sturdy perennials like rosemary. Blunt tools can damage the plant, so keep your shears sharp.  For delicate herbs or young leaves, you can use your fingers. Before each harvesting session, sterilize your tools with rubbing alcohol. You should also thoroughly wash your hands, particularly if you've been working with other plants in the garden.

Avoid harvesting during stressful periods like drought or extreme heat. It's also a good idea to let flowering herbs bloom for a while, but pinch off flower buds on annuals like basil to encourage leaf production and discourage bolting.

During harvesting, inspect herbs for pest problems and remove any affected stems or leaves. Wash herbs after harvesting to remove debris and any undetected pests or  eggs/larvae. Submerge small batches of herbs in cool water and swirl or shake them to dislodge persistent dirt. Pat them dry with a clean paper towel.  Avoid harsh chemicals or soaking for extended periods.

Following these tips will maximize the flavor of your yield while ensuring the continued health of your herb plants.

The Easiest Way to Dry Herbs

Air-drying is the easiest way to dry herbs, but oven-drying runs a close second. Here's what you need to know about both methods.

Air-drying Herbs, Step-by-Step

Air-drying is the easiest way to dry herbs

1. For the best flavor, harvest herbs just before flowering and early in the day.
2. Rinse herbs gently and pat them as dry as possible with a paper towel. 
3. Tie a few sprigs together with twine, string or my favorite, a *rubber band. 
4. Hang bundles in a warm, dark spot that gets good airflow. Good ventilation is important because it helps remove moisture from the herbs. Some of the most popular spots in a home for drying herbs are the attic and basement.
5. Check on the herbs periodically, and rotate the bundles if you notice they are drying unevenly. They will dry (typically) within 10 days to two weeks. You'll know they're dry when the leaves are stiff and crumble easily when handled.
6. Remove the leaves from their stems, discard the stems and store the leaves in airtight containers in a cool, dark pantry. In humid locations, consider adding a desiccant packet to the jar.

Oven Drying Step-by-Step

 So, air drying is the easiest way to dry herbs, but it isn't the fastest way, or even close.  The fastest and easiest way to dry herbs is it the oven. Here are the steps:

1. Rinse freshly harvested or leftover market herbs.
2. Pat dry with a soft cloth or paper towel.
3. Spread leaves on a baking sheet.
4. Place in a warm oven (about 160°F). If your oven doesn’t have a warm setting, use the lowest setting and position the oven rack farthest from the heat source. If necessary, leave the oven door slightly ajar.
5. Check every half hour, turning the sheet to ensure even drying. When dry, the leaves should shatter easily.
6. Store herbs in an airtight jar or other container in a cool, dark location.

Other Herb Drying Options

The above methods are classics, but there are a couple of more modern choices you might want to consider. A microwave oven can also dry herbs, but the process involve a little trial and error. This is the faster herb drying choice, but since it requires supervision, it's out of the running as the easiest option. Here's how it works:

1. Rinse herb stems or individual large leaves, and remove any imperfections.
2. Pat dry. (This is an important step. You don't want to steam the herbs.)
3. Place clean herbs on a paper towel in a single layer.  Avoid overcrowding.
4. Place another paper towel on top.
5. Put the bundle in your microwave.
6. Microwave for 10 seconds on medium. Let the steam dissipate from the microwave for a few seconds and repeat the process until the leaves are dry and brittle. If it looks as though a medium microwave setting is too high or low, adjust the power accordingly.
7. Store herbs in an airtight jar or other container in a cool, dark spot.

Air Fryer Drying

After microwaving, air frying is the fastest choice for drying herbs quickly. It too requires some trial and error. Follow these steps.

1. Rinse herbs.
2. Pat dry with a soft cloth or paper towel.
3. Place stems or large leaves in a single layer in the air fryer basket.
4. Heat  at 270℉ for 7 minutes and test. Watch for browning or excessive wilting, which are signs the cook time was too long, or the herbs were too wet.  
5. If the results look good, repeat the process in 2 minute increments until the herbs are brittle.

This next option requires investing in a dehydrator, but if you plan to harvest a summer's worth of herbs from your backyard garden, it might be worth it. It isn't a stretch to say this is the easiest way to dry herbs if you are dealing in bulk and want to streamline the process.

Dehydrator Drying

 

1. Rinse herbs and remove all brown leaves and any pests you find.
2. Pat dry with a soft cloth or paper towel.
3. Strip the leaves from the stems. Pllace the leaves on the dehydrator racks or trays.
4. Process the leaves for 10 to 24 hours or until They shatter when touched. Ideally, the dehydrator temperature should be around 95°F. If your dehydrator doesn’t have a controller, check the batch every few hours.  Rotate the trays as needed.
5. Store leaves in an airtight jar or other container in a cool, dark spot.

You can see there are lots of options. Just considering the easiest way to dry herbs may not fulfill all of your needs.  Some methods use no equipment and require very little effort, while others require a small investment. Beyond "easy," the big questions are how long do you want the project to take,  and how hands-off (or on) do you want the process to be.

Herbs That Are Easy to Dry:

Annuals

• Basil
• Chamomile
• Chervil
• Cilantro
• Chives
• Dill

Perennials:

• Lavender
• Marjoram
• Oregano
• Parsley (Biennial)
• Rosemary
• Sage
• Tarragon
• Thyme

Frequently asked questions about drying herbs.

How long do dried herbs last?

When thoroughly dried and properly stored, herbs can last from six months to a year.

How can you use leftover herbs?

• Infused oils and vinegars
• Herb salts and spice blends
• Homemade potpourri
• Sachets for drawers and closets
• Teas

Is drying herbs at home safe?

Air-drying is a safe method that doesn't require a dehydrator. Follow the air-drying instructions above for the best results.

What are the best containers for storing dried herbs?

Airtight containers: Mason jars, glass containers with lids, or airtight tins work the best.

Do I really need to wash herbs before drying them?

Yes. Washing herbs before drying to removes dust, dirt, pollen and even insect eggs that may be clinging to the leaves. 

Which is better, drying herbs or freezing them?

They both have their advantages. Drying concentrates an herb's flavor, but at the cost of its vibrant color.  It's the best long-term storage solution, though. After blanching, freezing preserves an herb's color and some subtleties of flavor, but for a shorter time than drying. What you gain in color and nuance, you lose in longevity.

Don't you find it interesting that the easiest way to dry herbs is also the oldest way? You just hang them in a dark warm spot that has good air flow -- and wait. It's so simple, and still amazing.


*Herbs lose volume as they lose moisture. Rubber bands tighten as the bundled stems shrink, which helps eliminate droppage.