How to Dry Herbs
Enjoy home-grown summer flavor all year by learning how to dry herbs! We cover various methods, helpful tips and step-by-step instructions to learn how to make a fragrant herb fire starter.
For thousands of years, drying was the only way to keep kitchen herbs from spoiling. Now, there are plenty of new products that keep herbs fresh and tricks to store fresh herbs for weeks. So you may be wondering, why should I learn how to dry herbs the old-fashioned way? The answer is simple: it’s easy, inexpensive and can keep herbs fresh for years. If you’re looking to keep herbs long-term, drying fresh herbs is the way to go.
How to Dry Herbs
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Timing is everything when it comes to drying herbs. They should be picked before the flowers develop and harvested on warm, dry mornings after the dew has evaporated. Because each herb grows differently, we recommend picking and preparing one variety at a time.
To prep herbs, first you’ll need to discard any damaged leaves. Then, strip large-leaved herbs, such as sage and mint, from their stalks. Leave small, feathery herbs, like dill and fennel, on the stalks until drying is complete.
Tarragon, bay, mint, lemon balm, lavender, rosemary and small-leaved herbs such as thyme take well to air-drying, so they are great for beginners.
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No matter which drying method you choose, effective drying relies on abundant dry, fresh air more than heat. A well-ventilated place out of direct sunlight is ideal. If you live in a humid area, the process may be slower, and mold can be a problem. If mold is an issue, we recommend using a small commercial dehydrator.
To hang dry herbs, tie sprigs or branches into small bunches (large, dense bunches can develop mold and discolored leaves). Hang the bunches up to dry, leaves downward, wrapped loosely in muslin or thin paper bags to keep out dust and to catch falling leaves or seeds. Avoid using plastic bags because of mold development.
Allow seven to ten days to dry, depending on the size of the branches and humidity. Wondering if they’re completely dry? If the leaves sound like crisp cornflakes when crushed, they’re good to go.
You also can air-dry herb seeds like fennel, parsley, caraway and coriander. Seed heads tend to ripen unevenly, so once most of the head is brown, harvest it with about two feet of stem (or as long a stem as possible). Bundle four to five stems together, then cover the heads with muslin or a paper bag and hang them upside down.
You can speed up drying by spacing out individual sprigs or leaves of herbs on racks. To make a drying rack, stretch muslin, cheesecloth or netting over a wooden frame and fix it in place. Place the tray in an airing cupboard, in the warming drawer of an oven or in a warm, airy spot out of direct sunlight. Turn leaves frequently to ensure even drying, which should take two or three days.
The leaves of herbs such as sage, mint, rosemary, thyme and parsley, stripped from their stalks, are perfect for oven drying. Space out leaves on a muslin-covered tray in an oven set to the lowest possible temperature (higher temperatures diminish the fragrant essential oils) with the door ajar to allow moisture to escape. Turn the leaves over after 30 minutes to ensure even drying; they will be quite dry within an hour. Leave in the oven until cool.
Microwaving works well when drying small quantities of herbs. Separate the leaves from the stems, rinse if necessary and let air dry. Place a single layer of leaves on a paper towel on a microwave-safe plate. Lay another paper towel on top, and microwave on high for one minute. Watch closely, and stop if you smell the herbs burning. Continue heating at 30-second intervals, if needed, until the herbs are fully dry.
Storing and Using
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To store herbs, crumble the dried herbs with your fingers (discard the hard leafstalks and midribs) and store in small, airtight containers. If you use clear glass containers, store them in a dark place so the herbs don’t lose their color.
Dried herbs are suitable for cooked foods, but remember: drying concentrates the flavors, so you don’t need to use as much in recipes. For example, if a recipe calls for 1 tablespoon of fresh herbs, use 1 teaspoon of dried herbs instead. Remember this trick when using dried herbs in fresh herb recipes.
Making a Fragrant Fire Starter
To make an aromatic herb fire starter, gather old newspaper and an assortment of herbs. Sage, basil and rosemary work well; experiment with your favorites. (If you have any basil left to spare, use it up in one of these easy ways to use basil.) Then, wrap the herbs in a sheet of newspaper and secure the ends with raffia or cotton twine.
To use, tuck a few of the herb bundles underneath the log pile, allowing the newspaper ends to stick out. Light the paper ends to start the fire. As the paper burns, the herbs will catch fire, igniting the logs and sending a lovely aroma through the air.