How To Dry Herbs: A Step-by-Step Guide

Jan 4

Process of Drying Herbs

Drying herbs is a process that involves preserving herbs by removing the moisture from them. This can be done using a variety of methods, such as air-drying, oven-drying, or using a food dehydrator. Drying herbs helps to preserve the flavor and aroma of the herbs, and allows them to be stored for longer periods of time. Once the herbs are dried, they can be used in a variety of recipes or as a natural remedy. Some common herbs that are frequently dried include basil, oregano, thyme, and rosemary. This guide is a step-by-step instruction on how to dry herbs using the methods listed above.

Oven

Drying herbs in the oven is a quick and easy way to preserve the flavor and aroma of your herbs. By removing the moisture from the herbs, you can store them for longer periods of time and use them in a variety of recipes or as a natural remedy. Here are 6 simple steps for drying your herbs in the oven:

Preheat your oven to its lowest setting (usually around 200-250 degrees Fahrenheit).
Rinse and pat dry your herbs with a paper towel or cloth.
Remove any stems or leaves that are wilted or damaged.
Spread the herbs out in a single layer on a baking sheet lined with parchment paper.
Place the baking sheet in the oven and let the herbs dry for 1-2 hours, or until they are crisp and crumbly. Check on the herbs every 30 minutes or so to make sure they are not burning.
Once the herbs are fully dried, remove them from the oven and let them cool completely. Store the dried herbs in an airtight container in a cool, dry place. They should keep for several months.

Dehydrator

Using a food dehydrator is another option for drying herbs. To dry herbs in a dehydrator follow these 6 steps:

Rinse and pat dry your herbs with a paper towel or cloth.
Remove any stems or leaves that are wilted or damaged.
Place the herbs in a single layer on the dehydrator trays, making sure they are not touching or overlapping.
Set the dehydrator to the appropriate temperature (usually around 95-115 degrees Fahrenheit) and let the herbs dry for 6-12 hours, depending on the type and size of the herbs.
Check on the herbs every few hours to make sure they are drying evenly. If the herbs are not fully dried after 12 hours, continue drying them for an additional 1-2 hours, or until they are crisp and crumbly.
Once the herbs are completely dry and crisp, remove them from the dehydrator and allow them to cool. Then, store the dried herbs in an airtight container in a cool and dry place.

Air Drying

Lastly, the most natural of all, air drying herbs. Here are some of our favorite methods for air drying herbs in the home:

Rinse and pat dry your herbs with a paper towel or cloth.
Remove any stems or leaves that are wilted or damaged.
Tie the stems of the herbs together with a piece of twine or string, creating a small bundle.
Hang the herb bundles upside down in a cool, dry, and well-ventilated area. You can use a clothesline, hanger, or any other convenient hanging method.
Allow the herbs to dry for several days or up to two weeks, depending on the humidity and temperature of the air. The herbs are fully dried when they are crisp and crumbly.
Once the herbs are fully dried, remove the twine or string and carefully remove the dried leaves from the stems. Store the dried herbs in an airtight container in a cool, dry place. They should keep for several months.

How to Store Dried Herbs

The best way to store dried herbs is to keep them in an airtight container in a cool, dry, and dark place. Glass jars with tight-fitting lids are a good choice for storing dried herbs, as they protect the herbs from moisture and light. To extend the shelf life of your dried herbs, you can also store them in the freezer, as freezing helps to preserve the flavor and aroma of the herbs. Just be sure to use the herbs within a year or so of freezing them, as the flavor can begin to degrade over time.

Frequently Asked Question’s

Dried herbs generally have a longer shelf life than fresh herbs, but the exact length of time will depend on the type of herb and how it is stored. In general, dried herbs will last for about 6-12 months if stored properly in an airtight container in a cool, dry, and dark place.
However, some herbs, such as basil and parsley, may lose their flavor more quickly, while others, such as thyme and rosemary, tend to retain their flavor for a longer time. It's always a good idea to label your herbs with the date they were dried, so you can keep track of their age and use them before they lose their flavor.
It is possible to dry herbs in the microwave, but it is generally not the best method for preserving the flavor and aroma of the herbs. Microwaves work by generating heat and moisture, which can cause the herbs to wilt and lose their flavor and aroma.
To make herb butter, you will need to combine softened butter with your choice of fresh or dried herbs. You can use any type of herb that you like, such as basil, parsley, chives, or thyme. Simply chop the herbs finely and mix them into the softened butter until well combined. You can use the herb butter right away, or you can shape it into a log, wrap it in plastic wrap, and refrigerate it until you are ready to use it.

Jennifer Bruce