How to Dry Homegrown Herbs

How to Dry Homegrown Herbs


Well, we’re hitting high garden season now! For those of us who grow our own herbs, that means finding a way to preserve at least some of that mid-summer herbal goodness for future use. I dry some of my own herbs to use in teas, infused oils, as culinary additions, and, in the case of some of our hops vines, for the sheer pleasure of decoration! In my garden, I grow comfrey, lemon balm, various oregano and thyme varieties, chamomile, fennel, calendula, sage, rosemary, lavender, hyssop, and all sorts of mints (just to name a few of my favorites), and all of these are quite easy to dry and preserve for recipes, soaps, infused oils, and even dried bouquets. Plus, you don’t need to have any fancy equipment for herb drying – it’s so simple!


Method:  Air Drying


How to Dry Homegrown Herbs


The general guideline is to harvest herbs just before the flowers open. I confess I don’t always follow that rule because one of the big reasons I grow many of these wonderful plants is for the bees and pollinators. I might pull a few leaves off a comfrey plant, or use fresh herbs in cooking, tea, and other beverages, but I also love to see the flowers bloom – and my honeybees do too. Additionally, there are some plants, like chamomile and calendula, where the flowers are the most desired part of the plant, where other herbs like fennel and dill, produce aromatic seeds you’ll want to save. For these, you’ll harvest the flower heads after the seeds form.

I like to choose strong stems with healthy, intact leaves for drying. In most cases, I don’t even need to wash the cuttings since I keep an organic garden and don’t have dogs roaming around where the edibles grow. You can definitely give the herbs a wash in cool water prior to drying, just be sure to gently shake off the excess moisture, and remove any wilted leaves, spots, insects, or other unsavory elements.

I find air drying to be the easiest method and this can be accomplished in a few different ways.  For plants with tiny leaves like thyme and oregano, I like to lay the stems out on paper towels or a flattened piece of brown paper bag. Some folks like to put a clean tea or kitchen towel on a drying rack (like one used for cooling fresh-baked cookies) and lay the herbs out there. This is best done when the weather is warm and dry. Once the herbs are completely dry, strip the leaves from the stem by sliding your thumb and forefinger along the stem from top to bottom (working against the natural upwards bending of the leaves helps them come right off) and gather them together in a sealed container.

For plants with large or feathery leaves (like dill and fennel), air drying in bundles can work very well. I gather several stalks together and use a rubber band to hold them at the base. Hang the bundles upside down in a warm, dry place out of direct sunlight, like in a garage, shed, basement, etc. Wire, hemp twine, paper clips, and even clothes pins work great for hanging these bundles. You’ll just want to make sure that the air can circulate around them and they aren’t likely to get exposed to moisture or bugs. It is important to not make the bundles too big as this will make for longer, less efficient drying, and can lead to rot or mold issues.


How to Dry Homegrown Herbs



Method: Drying with Heat

Other methods of drying herbs include using a heat source like an oven or an electric dehydrator. When using an oven, you’ll want to strip the leaves from the stems and spread them out on a cookie sheet. Turn the oven on to the very lowest setting and keep a close eye on the herbs while they are drying to make sure they don’t dry too quickly, become crisp, or stick to the pans. For an electric dehydrator, be sure to read the directions that come with your dehydrator for tips on drying times, how to place the leaves in the trays, and temperature suggestions.


Collecting Seeds

For drying herbs with seed heads (like fennel or dill), I like to put a paper or plastic bag over the heads and tie this around the stalks so any seeds that fall will be caught in the bag. You can also dry your herbs outside if you live in a dry climate, but keep in mind that the direct sunlight can fade the colors and extreme warmth can damage some of the vibrancy.  Either way, you’ll want to bring the herbs indoors when they are thoroughly dry.


How to Store Dried Herbs & Spices


How to Store Herbs and Spices

After the herbs are thoroughly dried, it is important to store them properly to preserve taste and quality. I like to keep dried herbs in clean glass jars with lids or spice jars with corks or shaker tops. You could just as easily keep them in plastic jars or sealed plastic bags. For long-term preservation, the herbs can be frozen in this dried state too. You’ll want to make sure to avoid temperature fluctuations and exposure to light. I try to use up all of my home-dried herbs within a year. If I get my timing just right, I’m using the last of the dried herbs when the plants start growing again!

For more great information on growing and using fresh and dried herbs, check out the following:

Making Substitutions: Dried or Fresh Herbs?

Sowing Seeds at Horizon Herbs

 Home and Garden Books


9 Responses to “How to Dry Homegrown Herbs”

  1. avatar Veronica says:

    I really would love to know when to harvest my herbs. I have thyme, parsley, sweet basil, sage, oregano, chives. Please help

    • avatar Kori says:

      Hi Veronica~Sounds like you have a wonderful herb garden! When you harvest will depend on where you live and what you plan to do with your herbs. My best suggestion would be to consult informative gardening books or give your local extension service a call for more guidance. Thanks so much for reading the blog! ~Kori

    • avatar matt says:

      veronica Ive never done parsley so I cannot comment on that but the rest you can pick after they have grown 6 inches or so. basil will bush out more if u trim it just above where 3 leaves intersect. they say to harvest early morning after dew has dried. also make sure to clip off any that start to flower to avoid them going to seed to early unless u want stuff like the dill seed or you want coriander instead of cilantro. depending on where u live some of these will come back for you next year as well. oregano and sage do in most areas. rosemary I keep in a big pot and bring it inside cause of my harsh indiana winter

      • avatar matt says:

        I forgot to say when picking leave at least a few leaves so it can grow back. it has been my experience that with most herbs the more often you pick the faster it grows. you will get the hang of it and will love the wonderful flavored foods you get from growing your own herbs. it is one of my favorite parts of my garden. soon you will want to dry the herbs

  2. avatar kitty says:

    hi, i dried my herbs since 4 years, but i’ve one who don’t want to dry without mold (moisissures) peppers. it’s sad because the season is very short. have you a trick to dry them???
    thx a lot!

    ps: sorry for my english, but i’m a belgian….

    • avatar Kori says:

      Hi Kitty~Thank you for checking in with us! I normally just air dry hot peppers, but have also used an electric dehydrator with good results. If you live in a very moist climate, you might want to store them in the freezer after you have dehydrated them for extra insurance against moisture. I do hope this helps and we so appreciate you reading the blog. Cheers! ~Kori

  3. […] dry thoroughly. For stalks of seeds, like Fennel, you may want to hang upside down as you would for herb drying, making sure to have a clean cloth or bag to catch the seeds that drop. I like to use a paper bag […]

  4. avatar Loridean says:

    You mentioned that you try to use up your herbs that you preserve within a year. Would you also agree that would be good practice for any herbs purchased, online, local health food store etc.?

    • avatar Kori says:

      Hi Loridean~Thank you so much for sharing your question! All herbs and spices have a relatively fixed shelf life, and we recommend that you only purchase what you will use within a short period of time. The best guideline to follow is: no longer than 8-12 months for spices and leafy herbs, and no longer than 14-16 months for roots, barks and berries. We always recommend using material within a few months of purchasing it.

      Herbs and spices are very sensitive to fluctuations in temperature, moisture, and light. Store in a temperature controlled environment with limited light, heat, and moisture. Ideal storage temperatures are 65-73 degrees and relative humidity should not exceed 55. Light (including incandescent and fluorescence) will strip your botanicals of their natural color and remove many key elements. An ideal location is a dry pantry, cupboard or closet. Cheers! ~Kori

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