4 Easy Ways to Dry Fresh Herbs

Want to enjoy your fresh herbs year-round? Try drying them! Whether you grow your own herbs in the garden or end up buying more than you can use, drying is an excellent preservation method.

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There are several ways to do it, and each method works best for different herbs. For herbs that don't have much moisture, like marjoram, oregano, rosemary, and dill, air-drying in paper bags is your best bet. It's easy and inexpensive.

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For juicier herbs or those with large leaves, like basil, chives, and mint, you can use food dehydrators, ovens, or even air fryers.

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Here are 4 ways you can dry your fresh herbs:

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Air-Dry Herbs in a Paper Bag

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Air-drying herbs has a long history in culinary and medicinal practices. There are 2 methods: hanging bundles or laying out individual leaves. To hang, tie herb bunches with rubber bands and suspend them upside down. For individual leaves, spread them on a rack in a clean, dark area. Both methods take about a week, depending on humidity. Test for dryness by crushing a leaf. If it crumbles easily, it's ready for storage.

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Oven Dry Fresh Herbs

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Oven drying is a simple method for preserving herbs without special equipment. Use muslin, cheesecloth, or silicone mats to prevent sticking. Set the oven to its lowest temperature and dry the herbs for about 30 minutes. The herbs are ready when they crumble easily and don't tear when pulled. Oven-drying reduces potency and flavor slightly, so adjust quantities when using.

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Dry Herbs in an Air Fryer

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To dry herbs in an air fryer, wash and pat dry them. Secure the herbs in the air fryer to prevent them from blowing around; use a top grate or rack if available, or tie them in a bundle with heavy twine or place an all-metal utensil over them. Adjust the cooking time and temperature based on your machine and herb type, as thicker herbs like sage or rosemary need longer than oregano, basil, or thyme. Begin at 325°F for 3-5 minutes, checking every 30-60 seconds. Once the herbs reach the desired crispiness, allow them to cool to room temperature before storing them in airtight jars.

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Dry Fresh Herbs in a Dehydrator

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A home dehydrator efficiently dries herbs in bulk. It requires clean, undamaged leaves arranged in a single layer on mesh-inserted trays. The drying time varies depending on the herb type: thick-leaved herbs like sage, rosemary, chives, and mint take 9-15 hours, while delicate herbs such as dill, cilantro, thyme, and fennel take 3-6 hours. Check the herbs halfway through the process. Once they're crisp, allow them to cool completely before crumbling or grinding.

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How to Store Your Dried Herbs

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Once you've dried your herbs, you can keep them whole, crumble them, or grind them into powder. For coarser pieces, use tools like a mortar and pestle, rolling pin, or herb scissors. If you want it finer, grab a food processor or spice grinder.

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Dried herbs are sensitive to oxygen and light, so they'll go bad fast if exposed. Store them in airtight containers, and if you're using clear ones, keep them out of direct sunlight. This way, you'll preserve your herbs' flavor and potency for much longer.

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