The Complete Guide to Drying Herbs at Home
Preserve the flavor of your garden herbs year-round with our comprehensive drying techniques
Why Dry Your Own Herbs?
Save Money
Store-bought dried herbs can cost $4-8 per jar. Drying your own from a garden or bulk purchase saves up to 90% on your spice budget.
Superior Flavor
Freshly dried herbs have significantly more potent flavor and aroma compared to commercial herbs that may sit on shelves for months or years.
No Additives
Control exactly what goes into your dried herbs. No preservatives, anti-caking agents, or irradiation treatments.
Reduce Waste
Never throw away wilting herbs again. Preserve your garden surplus or that bulk bunch from the farmers market before it goes bad.
Herb Drying Methods
Choose the right drying method based on your time, equipment, and the type of herb you're preserving.
Air Drying (Traditional Method)
Best for: Low-moisture herbs like rosemary, thyme, oregano, sage, marjoram, and bay leaves
Time required: 1-3 weeks
Equipment needed: String, rubber bands, or a hanging drying rack
How to Air Dry Herbs:
- Harvest at the right time: Pick herbs in the morning after dew has dried but before the sun gets hot. This is when essential oil content is highest.
- Clean gently: Shake off any dirt or insects. If you must wash, pat completely dry with paper towels.
- Bundle stems: Gather 4-6 stems and secure with a rubber band (it will tighten as stems shrink).
- Hang upside down: Suspend bundles in a warm, dry, well-ventilated area away from direct sunlight. A closet, attic, or covered porch works well.
- Optional paper bag: Place bundles inside a paper bag with holes punched for airflow. This catches falling leaves and protects from dust.
- Test for dryness: Herbs are ready when leaves crumble easily between your fingers but aren't so dry they turn to powder.
A quality hanging herb drying rack makes this process much easier, especially if you're drying multiple herb varieties at once. These metal racks typically hold 6 or more bundles and can be reused season after season.
Mesh Rack Drying
Best for: Individual leaves, flower petals, and small herb pieces
Time required: 3-7 days
Equipment needed: Stackable mesh drying rack
How to Use Mesh Racks:
- Prepare herbs: Remove leaves from stems or separate flower petals.
- Spread in single layer: Arrange herbs on mesh trays without overlapping for maximum airflow.
- Stack trays: Multi-layer racks allow you to dry several varieties simultaneously.
- Rotate daily: Flip or stir herbs once a day for even drying.
- Check progress: Thin leaves may dry in 3 days; thicker ones take up to a week.
Collapsible mesh drying racks like the Bestio 8-layer hanging rack are perfect for drying large harvests. They fold flat for storage and provide excellent airflow from all directions. For smaller batches, a 4-layer drying rack works well and takes up less space.
Food Dehydrator Method
Best for: High-moisture herbs like basil, mint, parsley, cilantro, chives, and tarragon
Time required: 1-4 hours
Equipment needed: Food dehydrator with temperature control
How to Dehydrate Herbs:
- Set temperature low: Use 95-115°F (35-46°C). Higher temperatures will destroy volatile oils and reduce flavor.
- Prepare herbs: Remove leaves from thick stems. Keep small-leaved herbs on stems.
- Arrange on trays: Place herbs in a single layer. Use mesh inserts for small leaves.
- Check frequently: Delicate herbs like basil may be done in 1-2 hours. Thicker herbs like sage can take 4 hours.
- Rotate trays: If your dehydrator doesn't have a fan, rotate trays halfway through for even drying.
- Cool before storing: Let dried herbs cool completely before transferring to containers.
A dehydrator with rear-mounted fan technology ensures even drying across all trays. The COSORI Food Dehydrator is a popular choice with 6 stainless steel trays and precise temperature control down to 95°F—perfect for delicate herbs. For serious herb enthusiasts, the Magic Mill Pro 7-tray dehydrator offers even more capacity and includes mesh trays specifically designed for herbs.
Oven Drying Method
Best for: Quick drying when you don't have a dehydrator; works for most herb types
Time required: 1-4 hours
Equipment needed: Oven, baking sheets, parchment paper
How to Oven Dry Herbs:
- Preheat oven: Set to the lowest temperature possible, ideally 170°F (77°C) or lower. If your oven doesn't go below 200°F, prop the door open slightly.
- Prepare baking sheets: Line with parchment paper (not wax paper, which can melt).
- Arrange herbs: Spread leaves or small sprigs in a single layer without overlapping.
- Dry slowly: Place in oven and check every 30 minutes. Turn herbs for even drying.
- Watch carefully: Oven drying requires attention. Herbs can go from perfect to burnt quickly.
- Test doneness: Herbs should be completely dry and crumbly but still green, not brown.
Pro tip: Convection ovens work better for herb drying because the fan improves air circulation. If your herbs are turning brown, your oven is too hot.
Microwave Drying Method
Best for: Small quantities when you need dried herbs immediately
Time required: 2-5 minutes
Equipment needed: Microwave, paper towels, microwave-safe plate
How to Microwave Dry Herbs:
- Prepare herbs: Remove leaves from stems. Herbs must be completely dry (no water droplets).
- Layer on paper towels: Place a paper towel on a microwave-safe plate. Spread herbs in a single layer. Cover with another paper towel.
- Microwave in short bursts: Heat on high for 20-30 seconds at a time.
- Check and repeat: After each burst, check herbs and rearrange. Continue until completely dry.
- Rest before storing: Let herbs cool and crisp up for a few minutes before handling.
Caution: Microwave drying is the fastest method but offers the least control. It's easy to over-dry or even burn herbs. Best reserved for small amounts when you need dried herbs right away. The quality won't match slower drying methods.
Drying Methods Comparison
| Method | Time | Cost | Best For | Quality |
|---|---|---|---|---|
| Air Drying | 1-3 weeks | $0-15 | Low-moisture herbs | Excellent |
| Mesh Rack | 3-7 days | $15-30 | Leaves, petals | Excellent |
| Dehydrator | 1-4 hours | $50-200 | High-moisture herbs | Excellent |
| Oven | 1-4 hours | $0 | Most herbs | Good |
| Microwave | 2-5 min | $0 | Emergency only | Fair |
Herb-by-Herb Drying Guide
Each herb has unique characteristics that affect how it should be dried. Here's everything you need to know about drying the most popular culinary herbs.
Basil
Basil is one of the trickiest herbs to dry because of its high moisture content and tendency to turn black. The key is low, steady heat.
Best Methods:
- Dehydrator (recommended): 95°F for 3-4 hours. Check frequently.
- Oven: Lowest setting with door cracked. Watch carefully.
Tips:
- Harvest before flowering for best flavor
- Don't wash unless absolutely necessary—moisture causes blackening
- Air drying often fails in humid climates
- Dried basil loses significant flavor; consider freezing instead for cooking
Conversion: 3 tablespoons fresh = 1 tablespoon dried
Rosemary
Rosemary is one of the easiest herbs to dry. Its woody stems and low moisture content make it perfect for air drying.
Best Methods:
- Air drying (recommended): Bundle and hang for 1-2 weeks
- Dehydrator: 95-105°F for 2-4 hours
Tips:
- Strip leaves from woody stems before storing
- Dried rosemary retains flavor exceptionally well
- Store whole needles and crush just before using for best flavor
- Can be dried directly on the stem
Conversion: 1 tablespoon fresh = 1 teaspoon dried
Thyme
Thyme dries beautifully and actually intensifies in flavor. Its tiny leaves and woody stems make it ideal for air drying.
Best Methods:
- Air drying (recommended): Hang bundles for 1-2 weeks
- Dehydrator: 95-105°F for 1-2 hours
Tips:
- Dry on stems, then strip leaves by running fingers down the stem
- Tiny leaves fall easily when dry—use a paper bag when air drying
- Lemon thyme and other varieties dry equally well
- One of the most forgiving herbs to dry
Conversion: 1 tablespoon fresh = 1 teaspoon dried
Oregano
Oregano is perhaps the herb that improves most with drying. The flavor actually becomes more concentrated and robust.
Best Methods:
- Air drying (recommended): Bundle and hang for 1-2 weeks
- Mesh rack: Spread leaves for 5-7 days
Tips:
- Harvest just before flowering for peak oil content
- Greek and Italian oregano varieties dry excellently
- Crumble dried leaves—discard tough stems
- Stores for up to 3 years if kept properly
Conversion: 3 teaspoons fresh = 1 teaspoon dried
Mint
Mint has high moisture content but dries reasonably well with proper technique. It's perfect for teas and desserts.
Best Methods:
- Dehydrator (recommended): 95-105°F for 2-3 hours
- Air drying: Bundle small amounts; works in dry climates
Tips:
- Harvest before flowering when oils are strongest
- Spearmint, peppermint, and chocolate mint all dry well
- Keep whole leaves for tea; crumble for cooking
- Loses some intensity when dried—use generously
Conversion: 1 tablespoon fresh = 1 teaspoon dried
Parsley
Parsley is challenging to dry due to high moisture and delicate flavor. Dried parsley is more subtle than fresh but still useful.
Best Methods:
- Dehydrator (recommended): 95-105°F for 2-4 hours
- Oven: Lowest setting, check frequently
Tips:
- Flat-leaf (Italian) parsley has more flavor than curly when dried
- Separate leaves from stems before drying
- Works better as a cooking ingredient than garnish when dried
- Consider freezing for better flavor retention
Conversion: 1 tablespoon fresh = 1 teaspoon dried
Sage
Sage dries excellently and retains its distinctive flavor well. The fuzzy leaves may take slightly longer to dry than smooth herbs.
Best Methods:
- Air drying (recommended): Bundle and hang for 1-2 weeks
- Dehydrator: 95-105°F for 2-4 hours
Tips:
- Pick leaves before plant flowers
- Fuzzy texture may trap moisture—ensure completely dry
- Crumble or leave whole leaves depending on use
- Pairs perfectly with poultry, stuffing, and fall dishes
Conversion: 2 teaspoons fresh = 1 teaspoon dried
Dill
Dill's feathery fronds are delicate and require careful drying. The flavor diminishes more than hardier herbs, so dry extra.
Best Methods:
- Dehydrator (recommended): 95-100°F for 2-4 hours
- Mesh rack: Spread fronds in single layer
Tips:
- Harvest leaves before plant flowers (flowers signal bitter leaves)
- Dill seed heads can be dried separately for pickling
- Very delicate—handle gently when dried
- Store in dark container as dill is light-sensitive
Conversion: 3 teaspoons fresh = 1 teaspoon dried
Chives
Chives can be dried but lose significant flavor. They work best for adding color and mild onion taste to dishes.
Best Methods:
- Dehydrator (recommended): 95-105°F for 3-4 hours
- Oven: Very low heat, check often
Tips:
- Cut into small rings before drying
- Freeze-drying preserves flavor much better
- Use dried chives in dips, cream cheese, and baked potatoes
- Don't substitute dried for fresh in raw applications
Conversion: 1 tablespoon fresh = 1 teaspoon dried
Bay Leaves
Bay leaves are traditionally used dried. They're one of the easiest herbs to preserve and actually improve with drying.
Best Methods:
- Air drying (recommended): Press between paper towels or lay flat for 2 weeks
- Natural drying: Leave on counter away from sunlight
Tips:
- Press between heavy books with paper towels to keep leaves flat
- Fresh bay leaves are more bitter; drying mellows the flavor
- Store whole leaves; they'll keep for years
- Always remove from dishes before serving
Conversion: 1 fresh leaf = 1 dried leaf (use same amount)
Tarragon
French tarragon is notoriously difficult to dry while retaining its distinctive anise flavor. Handle with extra care.
Best Methods:
- Dehydrator (recommended): 95°F for 4-6 hours
- Oven: Lowest possible setting
Tips:
- French tarragon has superior flavor to Russian variety
- Loses significant flavor when dried—freezing is often better
- If drying, use very low temperatures
- Store in airtight container away from heat
Conversion: 1 tablespoon fresh = 1 teaspoon dried
Lavender
Lavender dries beautifully and retains its fragrance for months or years. Perfect for culinary use, sachets, and aromatherapy.
Best Methods:
- Air drying (recommended): Bundle stems and hang for 2-4 weeks
- Mesh rack: For individual flowers
Tips:
- Harvest when flowers are just beginning to open
- English lavender (L. angustifolia) is best for culinary use
- Hang upside down to preserve flower shape
- Use sparingly in cooking—flavor is intense
Conversion: Use sparingly—1/3 the amount of fresh
Storing Dried Herbs
Proper storage is just as important as proper drying. The right container and conditions will preserve your herbs' flavor for months or even years.
Container Requirements
- Airtight seal: Exposure to air rapidly degrades herbs
- Dark or opaque: Light destroys essential oils
- Glass preferred: Doesn't absorb or transfer odors
- Appropriate size: Minimize air space above herbs
Glass spice jars with airtight lids are ideal. A set of bamboo-lid glass jars keeps herbs fresh while looking great in your kitchen. For herbs you use less frequently, consider UV-protective Miron glass containers that block harmful light rays.
Storage Conditions
- Cool: Heat accelerates flavor loss—never store above the stove
- Dark: A cabinet or pantry is better than counter display
- Dry: Humidity can cause mold, even in dried herbs
- Away from steam: Keep away from dishwasher, stovetop, and sink
The worst place to store herbs? The spice rack above your stove. Heat and steam from cooking destroy flavor quickly. A cool, dark cabinet is the best choice.
Shelf Life Guidelines
| Whole leaf herbs | 1-3 years |
| Crumbled herbs | 6-12 months |
| Ground herbs | 3-6 months |
| Bay leaves | 2-3 years |
| Oregano, thyme | 2-3 years |
| Basil, parsley | 6-12 months |
Testing Herb Freshness
Not sure if your dried herbs are still good? Try these tests:
- Visual check: Color should still be vibrant. Brown or grey herbs have lost their potency.
- Crush and smell: Rub between your fingers. You should immediately smell the herb's aroma.
- Taste test: The flavor should be distinct and immediate, not muted or stale.
If your herbs fail these tests, it's time to replace them. Weak herbs won't ruin a dish, but you'll need to use much more—which affects texture.
Pro Storage Tips
Store whole, crush fresh
Whole leaves retain flavor much longer than crumbled. Crush or grind herbs just before adding to your dish for maximum impact.
Label everything
Include the herb name and date dried. Many dried herbs look similar, and you'll forget when you made them. Jars with included labels make this easy.
Don't shake over steam
Never shake herb jars directly over a steaming pot. The moisture will get into the container and cause clumping or mold. Measure into your hand or a small bowl first.
Consider freezing high-moisture herbs
Some herbs (basil, chives, tarragon) retain more flavor when frozen in oil or water rather than dried. Freeze in ice cube trays for easy portioning.
Recommended Herb Drying Equipment
The right tools make herb drying easier and more successful. Here are our top recommendations based on quality, value, and user reviews.
Hanging Drying Racks
Gardener's Supply Hanging Herb Rack
Decorative metal ring design with 6 hooks. Sturdy construction that doubles as kitchen decor. Perfect for air-drying herb bundles the traditional way.
- 18" height x 15" diameter
- 6 included hooks
- Durable steel construction
Bestio 8-Layer Mesh Drying Rack
Collapsible mesh design provides maximum airflow. Eight layers let you dry large harvests or multiple herb varieties simultaneously. Folds flat for storage.
- 24" diameter x 63" height
- 8 mesh layers with zipper access
- Includes S-hook for hanging
Desy & Feeci 4-Layer Drying Rack
Compact option for smaller harvests or limited space. 2-foot diameter provides plenty of drying space. Quality mesh construction with zipper access.
- 24" diameter x 31" height
- 4 mesh layers
- Folds flat for storage
Food Dehydrators
COSORI Food Dehydrator
Our top recommendation for herb drying. Temperature goes down to 95°F—perfect for delicate herbs. Rear-mounted fan ensures even drying. Stainless steel trays are easy to clean.
- 6 stainless steel trays (6.5 sq ft space)
- 95-165°F temperature range
- 48-hour timer
- 600W with rear-mounted fan
Magic Mill Pro 7-Tray Dehydrator
Extra capacity for serious preservers. Includes mesh trays specifically designed for herbs and small items. Digital controls and keep-warm function.
- 7 stainless steel trays
- Includes mesh herb trays
- Digital temperature control
- Keep warm function
Elite Gourmet 5-Tier Dehydrator
Budget-friendly option that still gets the job done. Adjustable temperature control and 5 BPA-free trays. Great for beginners or occasional use.
- 5 BPA-free trays (11.4" each)
- 95-160°F temperature range
- 350W power
- Compact design
Storage Solutions
Glass Spice Jars with Bamboo Lids (20 Pack)
Attractive storage solution that keeps herbs fresh. Thick glass construction with airtight bamboo lids. Includes 131 pre-printed labels.
- 4oz capacity per jar
- 2.4mm thick glass
- Airtight bamboo lids
- 131 waterproof labels included
UMIZILI 16-Pack Glass Jars
Larger 6.5oz jars perfect for herbs you use often. Lead-free borosilicate glass with bamboo lids. Includes chalkboard labels for easy identification.
- 6.5oz capacity per jar
- Borosilicate glass (lead-free)
- Bamboo lids with silicone seal
- Chalkboard labels included
Herb Guard UV Glass Jar
Premium Miron glass blocks UV rays that degrade herbs. Ideal for long-term storage of premium herbs. Includes humidity pack for optimal freshness.
- 500ml capacity
- UV-protective Miron glass
- Airtight seal
- Humidity pack included
Herb Preparation Tools
Jenaluca 5-Blade Herb Scissors
Makes quick work of herb preparation. Five stainless steel blades cut herbs 5x faster than a knife. USA-made quality with cleaning comb included.
- 5 sharp stainless steel blades
- Cleaning comb and safety cover
- Dishwasher safe
- USA-based company
OXO Good Grips Kitchen Scissors
Versatile kitchen scissors that handle herbs and much more. Micro-serrated blades grip herbs without slipping. Comfortable soft-grip handles.
- Micro-serrated stainless steel blades
- Soft, comfortable grip
- Herb stripper built in
- Dishwasher safe
5-Blade Herb Scissors Set
Budget-friendly herb scissors with everything you need. Sharp stainless steel blades with safety cover and cleaning comb. Ergonomic non-slip handle.
- 5 stainless steel blades
- Safety cover included
- Cleaning comb
- Dishwasher safe
Frequently Asked Questions
How do I know when herbs are fully dry?
Properly dried herbs should crumble easily when rubbed between your fingers but shouldn't turn to powder. Stems should snap cleanly rather than bend. If herbs feel leathery or pliable, they need more drying time. Any remaining moisture can lead to mold during storage.
Why did my dried basil turn brown/black?
Basil turns dark when exposed to too much heat, moisture, or slow drying. To prevent this: dry at the lowest possible temperature (95°F in a dehydrator), don't wash leaves unless absolutely necessary, and ensure good airflow. Some browning is normal, but completely black basil has lost most of its flavor.
Can I dry herbs in a humid climate?
Air drying is challenging in humid climates because herbs may mold before they dry. Your best options are: use a dehydrator (recommended), dry in an air-conditioned room, or use the oven method. If air drying, keep bundles small and ensure maximum airflow.
What's the best time to harvest herbs for drying?
Harvest in the morning after dew has dried but before the sun gets hot—this is when essential oil content is highest. Pick herbs just before they flower, as flowering signals the plant to redirect energy from leaf production. For woody herbs like rosemary, you can harvest year-round.
How much dried herb equals fresh?
The general rule is 1 teaspoon dried equals 1 tablespoon fresh (3:1 ratio). However, this varies by herb. Strongly-flavored herbs like rosemary and oregano may need less; delicate herbs like basil and parsley may need more. Always start with less and add to taste.
Should I wash herbs before drying?
Only wash herbs if visibly dirty or you're concerned about pesticides. Extra moisture slows drying and can cause mold or darkening (especially with basil). If you must wash, spin dry thoroughly and pat with paper towels until completely dry before starting the drying process.
Why do my dried herbs have no flavor?
Several factors can cause flavorless dried herbs: harvesting too late (after flowering), drying at too high a temperature, storing improperly, or keeping herbs past their prime. Dried herbs lose potency over time—if they're more than a year old and lack aroma, it's time to replace them.
Can I mix different herbs when drying?
Yes, but keep similar herbs together. Herbs with similar moisture content and drying times can share space (rosemary with thyme, basil with parsley). However, strongly-scented herbs like lavender or mint can transfer flavor to others if dried in close contact. When in doubt, dry separately.