How to dry herbs at home (air, oven, dehydrator)

Drying is the classic way to preserve a herb harvest, but it suits some herbs far better than others. As a quick answer: dry hardy herbs like rosemary, thyme, oregano, sage, and bay; freeze soft herbs like basil and parsley instead. Whatever method you use, dry low and slow and store airtight.

Which herbs to dry (and which not to)

• Dry these (hardy, low moisture): rosemary, thyme, oregano, sage, bay, marjoram. They dry well and keep much of their flavour.
• Do not dry these (soft, high moisture): basil, parsley, chives, cilantro, dill. They lose most of their aroma and brown badly; freezing keeps them far better.

Method 1: air-drying

The simplest method and the gentlest on flavour. Gather small bundles, tie the stems, and hang them upside down in a warm, dark, airy spot (a cupboard or pantry works). Keep bundles small so air moves through them. They are ready in one to two weeks, when the leaves are brittle and crumble.

Method 2: dehydrator

The fastest reliable method. Lay leaves in a single layer and run the dehydrator at 95 to 115°F (35 to 46°C) for a few hours until crisp. Low heat protects the aromatic oils that give herbs their punch.

Method 3: oven

Use the oven only on its lowest setting with the door propped ajar, and watch closely; most ovens run hotter than ideal for herbs, so this is the least gentle method. Spread leaves on a tray and check every 15 to 30 minutes.

Storing dried herbs

Store dried herbs in airtight jars, away from light and heat (not above the stove). Keep the leaves whole and crush them only as you cook; whole leaves hold their aroma far longer than pre-ground ones.

Harvest at the right time

Herbs dry best when harvested just before they flower, in the morning after the dew dries. Harvesting this way also keeps plants productive, as covered in how to harvest herbs so they keep growing.