How to Dry Herbs
Growing herbs is a great way to start growing your food. They are fast and easy to grow, and fresh herbs make food taste much better!
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Equipment
- String for air drying method
- Hook for air drying method
- Dehydrator for dehydrator method
- oven for oven drying method
- Baking Tray for oven drying method
Ingredients
- fresh herbs cleaned
Instructions
Air Drying Method
- Tie the herbs into small bundles with string or a rubber band. Keep the bundles no thicker than one inch to avoid mildew forming in the center.
- Hang upside down on a hook or nail out of direct sunlight in an area with good airflow. Depending on the moisture content of the herbs, they may be fully dry within a week but can take up to a few weeks.
Dehydrator Method
- Lay herbs in a single layer on the dehydrator drying rack.
- Dry on the lowest setting of your dehydrator.
- Start with 3 hours of drying and check for doneness. Continue in 1-hour intervals until fully dry.
Oven Drying Method
- Set the oven to the lowest setting. Remove larger herb leaves from the stems or keep them intact if the leaves are smaller.
- Lay herbs in a single layer on a baking sheet.
- Bake for 30 minutes with the oven door cracked open to let moisture escape. Pro-Tip: If your oven cooks unevenly, rotate the trays.
- After the first 30 minutes, check dryness. Continue in 10-minute intervals until fully dry.
- Cool completely before storing.
Notes
- Herbs are fully dry when they crumble easily between your thumb and forefinger. If any part of the leaf still rolls or feels gummy, it's not dry enough for storage.
- Herbs lose potency with air exposure. Store your dried herbs in airtight containers out of direct sunlight. Canning jars with a screw-on lid work well for this.
- Avoid crumbling herbs finely or grinding them until ready to use. They have their best flavor when used within one year.