The Herb Prof Team researches and writes our herbal guides, drawing on published research, traditional herbal references, and hands-on growing experience.
Learning how to dry herbs at home lets you keep your harvest for months and use your favorites all year. You can dry herbs by hanging them, with a food dehydrator or herb dryer, in the oven, or in the microwave. Each method suits a different amount of time, space and equipment. In this guide, you will learn when to harvest, how to prepare the leaves, how each method works, how to tell when herbs are dry, and how to store them.
Why Dry Herbs at Home?
Drying is one of the simplest ways to preserve a herb harvest. It also gives you control, because you decide when to pick the herbs and how to store them. Purdue Extension says most dried herbs keep well for up to a year. Therefore, a good harvest in summer can season your cooking all through the winter.
The Best Time to Harvest
Timing affects flavor. Purdue Extension says most herbs are best for drying just before the flowers first open. It also says herbs hold more essential oils when you harvest them on a sunny day in mid-morning, after the dew has evaporated.
When you cut, make the cut just above a leaf or pair of leaves. Purdue Extension advises leaving 4 to 6 inches of stem for later growth. As a result, the plant keeps growing and gives you more herbs.
Getting the Leaves Ready
First, remove any bruised, soiled or damaged leaves and check the stems for insects. Next, if the herbs need washing, rinse them in cool water and shake them gently. Then pat them dry with a paper towel, or use a salad spinner. Purdue Extension advises removing as much moisture as possible before drying, because damp herbs can mold.
How to Dry Herbs at Home by Air Drying
Air drying is the simplest method and needs no equipment. However, it works only if humidity is low and air can circulate, as Purdue Extension notes.
- First, tie the stems into small, loose bunches. Illinois Extension recommends bunches loose enough for good air circulation.
- Next, hang the bunches in a warm, dry, well-ventilated place out of the sun. Keep them away from the sink, stove and dishwasher.
- Then, if you like, cover each bunch with a paper bag that has holes punched in it, with the stem ends sticking out. The bag keeps dust off.
- Finally, wait until the leaves are completely dry. Illinois Extension says this may take up to a month.
Drying on a screen. Small leaves can lie on a screen or rack. Illinois Extension describes a frame with screen wire across the bottom, where herbs sit in a single layer and are turned for even drying. This works well for short-stemmed herbs and loose leaves.
Using a Food Dehydrator
A food dehydrator is the most common herb dryer, and it is faster than air drying. Illinois Extension says home food dehydrators do an excellent job of drying herbs and advises checking your owner’s manual for settings. Purdue Extension adds that herbs can be dried in a dehydrator if you can set the temperature between 95 and 110°F.
- Place the stems on the trays so they do not touch.
- Dry herbs separately from fruits and vegetables, as Purdue Extension advises.
- Check the herbs often, because drying times vary with the herb, the load and your machine.
Oven and Microwave Drying
These two methods are backups, because they are easier to get wrong.
Oven. The two extension services differ here. Illinois Extension gives an ideal range of 90 to 110°F, which you can sometimes reach by setting the oven to its lowest temperature with the door slightly open. It says drying may take 3 to 4 hours. Purdue Extension says oven drying is generally not recommended. If you do use it, Purdue advises the lowest setting (not above 180°F) for 3 to 4 hours with the door open. In either case, check often and turn the herbs.
Microwave. Illinois Extension describes placing herbs between two paper towels and microwaving on high for 1 to 3 minutes. It advises checking every 30 seconds and turning the herbs. Purdue Extension names parsley, basil and celery leaves as herbs that dry well in some microwaves, and advises starting with one minute and mixing every 30 seconds. Both warn of scorching and fire, since paper towels can catch fire. For this reason, stay by the microwave the whole time. Purdue also notes that ovens rated at 1,000 watts or more may heat too fast. Let the herbs cool on a rack before you store them.
Which Method Should You Choose?
- Small harvest, dry room, no rush. Air drying costs nothing and works well.
- Large harvest or humid climate. A dehydrator saves time and gives you more control.
- Short on time and equipment. The oven or microwave can work, but watch the herbs closely.
- Short-stemmed herbs or loose leaves. A screen or tray is easier than bunches.
How to Tell When Herbs Are Dry
Purdue Extension says herbs are sufficiently dry when the leaves are crispy and crumble easily between your fingers. If they bend or feel damp, they need more time. This matters because herbs that are not fully dry can grow mold in storage.
Purdue Extension also suggests treating air-dried herbs for insects, either by heating them at 160°F for 30 minutes or by freezing them at 0°F or lower for at least 48 hours.
Choosing a Herb Dryer
You do not need a special herb dryer, since air drying works well. However, if you dry large harvests or live somewhere humid, a dryer may be worth buying. Check these features first.
- Low, adjustable temperature. Purdue Extension gives 95 to 110°F for herbs, so look for a dryer that can hold that range.
- Good airflow. Open trays or mesh shelves let air move around the leaves.
- Enough tray space. Choose a size that fits your usual harvest.
- Easy cleaning. Removable trays are simpler to wash.
- Clear instructions. Illinois Extension points readers to the owner’s manual for settings.
Be careful with marketing claims. No dryer can guarantee perfect results, because the outcome still depends on how dry the herbs are before you store them.
Storing Dried Herbs
Once the herbs are dry, remove the leaves from the stems. Illinois Extension advises sealed containers kept in a cool place out of sunlight, and crushing the leaves just before use. Purdue Extension adds that whole herbs keep their flavor longer than crushed ones. It also advises a cool, dry, dark place such as a cupboard or drawer away from the stove and sink.
Purdue Extension notes that refrigerator or freezer storage can cause condensation and odor transfer, so a cupboard is simpler. Our guide to herb jars explains how to choose and label containers. In addition, always make sure the herbs are completely dry before you close the jar.
Cooking With Dried Herbs
Dried herbs are more concentrated than fresh ones. As a rule of thumb, use about one teaspoon of dried herb in place of one tablespoon of fresh. Add dried herbs early in cooking, so they have time to release their flavor in soups and stews. For quick dishes, add them near the end and taste as you go. Our guide to thyme for cooking shows how this works with one herb.
Before You Go – How to Dry Herbs at Home
Drying herbs is simple, whichever method you choose. Harvest before the flowers open, dry the herbs completely, and store them in tight containers away from heat and light. Air drying costs nothing, while a dehydrator or herb dryer saves time. Whatever you choose, crisp, crumbly leaves are the sign that your herbs are ready.
References – How to Dry Herbs at Home
Little Herb Encyclopedia, by Jack Ritchason; N.D., Woodland Publishing Incorporated, 1995
The Ultimate Healing System, Course Manual, Copyright 1985, Don Lepore
Planetary Herbology, Michael Tierra, C.A., N.D., Lotus Press, 1988
Handbook of Medicinal Herbs, by James A. Duke, Pub. CRP Second Edition 2007
The Complete Medicinal Herbal, by Penelope Ody, Published by Dorling Kindersley
Sources
- Illinois Extension. Herbs: Drying.
- Purdue Extension. Drying Herbs (PDF).
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Frequently Asked Questions – How to Dry Herbs at Home
How long does it take to dry herbs?
It depends on the method. Illinois Extension says air drying may take up to a month, and oven drying may take 3 to 4 hours. Dehydrator times vary, so check often.
Do I need a herb dryer to dry herbs?
No. You can air dry herbs with no equipment. A dryer simply saves time and gives you more control.
What temperature should a dehydrator use for herbs?
Purdue Extension says a dehydrator works for herbs if you can set it between 95 and 110°F. Always check your owner’s manual too.
Can I dry herbs in the oven?
You can, but extension advice differs. Purdue Extension generally does not recommend it. If you use it, keep to the lowest setting and leave the door open.
Is it safe to dry herbs in the microwave?
It can work for some herbs, but there is a risk of scorching and fire. Stay with the microwave and check every 30 seconds.
How do I know my herbs are dry?
The leaves should be crispy and crumble easily between your fingers.
How long do dried herbs last?
Purdue Extension says most dried herbs keep well for up to a year, although the flavor fades over time.