How to Dry Fresh Herbs

For thousands of years, drying was the only way to keep kitchen herbs from spoiling. Now, there are plenty of tools to store fresh herbs for weeks. 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. To keep herbs fresh up to 12 months, learn how to freeze herbs.

How to Dry Herbs

Starting the drying process

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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 different types of herbs grow differently, we recommend picking and preparing one variety at a time.

To prep herbs, start by discarding 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. Keep this in mind when you plant your kitchen herb garden!

Herb-drying methods

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.

How to hang-dry herbs

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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 7 to 10 days to dry, depending on the size of the branches and humidity. Wondering if the herbs are 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.

How to dry herbs on a drying rack

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 rack 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.

How to dry herbs in the oven

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.

How to dry herbs in the microwave

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.

How to Store and Use Dried Herbs

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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.

When you’re ready to cook, remember: Drying concentrates the flavors, so you don’t need to use as much in recipes. That’s why it’s important to keep fresh-to-dried herb conversion in mind. 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.

Next up: Use your home-dried herbs in these lavender desserts.

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Lavender Lemon Bars Hints of lavender and lemon zest in the crust make these treats a favorite. —Judith Hilinski, Cuyahoga Falls, Ohio Get Recipe

Courtesy Sally's Baking Addiction

Blackberry Lavender Cake Tessa Huff's blackberry lavender cake (featured and slightly tweaked by Sally's Baking Addiction) has delicate lavender flavor in all the right ways. Homemade lavender milk and lavender syrup aid in that lightly floral taste—all while the blackberry jam cuts through to add a layer of rich, fruity flavor and texture. Mm, mm, mm! Get Recipe

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Lavender and Lemon BiscochitosBiscochitos are the state cookie for our home state of New Mexico. They are traditionally made with anise seeds, but I substituted lavender and lemon in this biscochitos recipe. The result is intriguing and delicious! I have also made these with lemon and dried thyme and they were scrumptious. —Marla Clark, Albuquerque, New Mexico

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Courtesy peanutbutterpluschocolate.com

Lemon Lavender Tart This lemon lavender tart caught my eye because 1) it's strikingly beautiful and 2) it's completely dairy- and gluten-free! Everyone around the table can enjoy this lavender treat. Get Recipe

Courtesy olivesnthyme.com Lavender Brownies Give ooey-gooey, fudgy brownies a herbal twist. These lavender brownies are the perfect chocolatey treat for sweet summertime. Get Recipe

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Lavender Cupcakes Even without the pretty piping, these darling lavender cupcakes bring on the flower power with floral notes from the lavender. Does your little one have a bday approaching? Pair 'em with this layered princess cake for the ultimate princess birthday party spread. Get Recipe

Lavender Honey CheesecakeI love the scent of lavender, and the edible flowers make this cheesecake one of the most spectacular I've tasted. You can use lavender honey in this recipe for extra flavor, but even without it, the lavender is very distinct. —Julie Palmer, Lafayette Hill, Pennsylvania

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Courtesy My Food Story

Lavender White Chocolate Truffles Who says you need to turn your oven on for picture-perfect treats? These lavender white chocolate truffles solely rely on your microwave for cooking! Get Recipe

Lavender Peach GelatoThis sophisticated herbal gelato can be served as an appetizer, a palate-pleaser between courses or a dessert that tastes like heaven on a spoon. —Christine Wendland, Browns Mills, New Jersey

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Courtesy Swayam/@lapetitchef

Lavender Blueberry Galette You'll be humming in your kitchen while you smell the aromas of this lavender blueberry galette baking in the oven. Be patient, though, you'll need at least 10 minutes for these guys to cool. You don't want a burnt tongue! Get Recipe

Courtesy Merchant

Lavender Macarons Crumbled honeycomb and dried lavender make these lavender macarons extraordinary. If you have any leftover lavender (or other dried herbs like rosemary and thyme), put it to good use by making your own herbes de Provence seasoning blend. Get Recipe

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Lavender Lemon Creme Brulee It may sound daunting, but creme brulee is super easy to make at home, especially if you make this lavender lemon creme brulee recipe. It's a refreshing spin on the classic. Get Recipe

Lavender CookiesI am a wedding and event planner and one of my brides served these unusual cookies at her reception, so I had to have this lavender butter cookies recipe. You can guess what her wedding color was! —Glenna Tooman, Boise, Idaho

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