13 Best Herbs for Drying 

Real talk, herbs make every meal more delicious. They tie all the flavors together and brighten that first bite. You’ve probably noticed that most recipes call for herbs and list them in quantities for both dried and fresh. The reason for the different amounts of each is the flavor difference. You need more fresh herbs for a flavor similar to less of the same herb in a dried form. The dried version is about three times more intense, so adjust your recipes as needed. 

Once all the moisture is removed from herbs, the flavor is much more concentrated, so they go a lot further in the kitchen. If you’re like me and grow lots of herbs in your garden, drying them will set you up for culinary success in the off-season. Stop buying those tiny, over-priced containers of shriveled-up herbs at the grocery store when a recipe calls for a few teaspoons of basil. 

Rosemary

You’ll never return to store-bought once you grow and dry homegrown rosemary. When properly cured, you’ll hardly notice the difference in dried versus fresh flavor. This Mediterranean herb is very forgiving. I’ve snipped clusters of rosemary and sage from my plants, and sometimes, it takes days before I see any sign of drying. 

Sage

Sage is underrated, if you ask me. Its unique flavor adds a dynamic flair to soups, stews, and pasta dishes. Sage browned butter with homemade gnocchi, anyone? Just brushing past it in the garden makes my mouth water. 

Harvest sage when the leaves are pale green and very aromatic before they become thick and flowering occurs. Leave some stalks fully intact so the plant continues to grow. Proper annual pruning will keep it healthy and returning each year. 

Hang sage to dry in bundles in a well-ventilated area out of direct sun for 10 days to two weeks. Store them in airtight containers for long-term storage.

One of my favorite ways to use abundant sage is to make smudge sticks to give as gifts. Bundle 7 to 10 whole stalks together and tie them tightly together, ensuring the tips of the leaves are secured down. Work your way up and back down again for a tight bundle. Secure it with a tight knot at the end. Add a few sprigs of lavender for a unique scent when it’s burned. For best results, add the bundles to a drying rack for a few weeks. 

Bay Leaves 

No pasta sauce is complete without bay leaves’ piney, floral flavor. Folks in warmer regions have the incredible ability to grow bay leaves in their area. Lucky for us, there’s plenty to go around, and they’re easy to dry. 

Thyme

The thin stems and small leaves of this Mediterranean shrub dry quickly. During a dry part of the summer, hang your thyme to dry in a well-ventilated area for ten days to two weeks. It will become brittle so you can remove the leaves from the stem with one brisk pull. Store them in a glass jar and add them to your spice drawer or pantry out of direct sunlight. 

Oregano

Shake harvested oregano bunches to free up any soil. Line a cookie sheet with parchment paper and arrange the sprigs in a single layer. Bake for one hour at 170°F (77°C). 

Allow them to fully cool, remove the leaves from the stem, and store them in a glass jar. Place the jar out of direct sunlight and in a cool, dry place. Keep the leaves intact to retain the best flavor. 

Lavender 

Harvest lavender when at least half of the buds are open but before it shows any signs of browning. Purple and violet shades should be bright and bold—lavender blooms in most regions in July and August. Essential oils are the most concentrated early in the day, so plan to harvest before peak heat. You’ll learn the best time to harvest with experience and observing your lavender patch. 

Summer Savory 

You’ll want to keep this herb in your spice cabinet for stews, marinades, rice dishes, stuffings, and egg bakes. Dry this earthy, savory herb to make the most of it. Many growers add it to a Herbs de Provence blend or use it instead of thyme. 

After the plant flowers, prune it back to get a second flush for a late summer harvest. Harvest full branches, hang them upside down to dry, or bundle a few together. Its tiny leaves will dry quickly, so there’s no need to pull out the dehydrator. This semi-evergreen will survive all year in warmer regions. Prune and harvest regularly to keep it healthy and productive. 

Dillweed and Seed

It’s a common misconception that drying dill (dillweed) is difficult or not worth the trouble. Harvest side sprigs, leaving the flowers intact. There is no need to wash it unless it’s been muddied from recent rain. Roughly chop the dill and add it to a silpat or parchment paper on a cookie sheet. Bake it at 225°F (107°C) for 25 to 35 minutes, until it’s crunchy and deepens to a darker green.

Watch it closely since it’s prone to burning. Once fully cooled, add it to a small mason jar or spice jar with a tight lid for storage. Alternatively, you can hang dill to dry, which takes longer, or use your dehydrator on the herb setting for several hours. Keep an eye out for mold when hanging to dry. 

Dill is a prolific self-seeder, so if you’d like to store dill seed, allow plants to flower and dry on the plant. Once they have changed to a brownish-green color, you’ll see the seeds hanging on the edges of the flower. It’s pretty beautiful! Gently place them into a bag so you don’t lose any seeds during transport.

Loosen them from the flower head, separate them from any dried debris, and add them to an airtight container. Store the jar in a cool, dark place. These can be crushed later for recipes or saved for planting new dill plants in future seasons.  

Lemon Balm and Mint

Members of the mint family contain high levels of essential oils sensitive to high heat. The best way to dry them so their color and flavor remain intact is with low heat or simply hanging them. 

The key to drying mints is to avoid over-drying. Where some herbs are just fine at the crunchy stage, mints will lose their flavor and beautiful, fresh shade of green, making them ugly and rather tasteless. The best way to get them to the correct drying stage is by hanging them to dry or heating them at a low oven or dehydrator temperature until they’re crunchy. They’re best used later in teas, syrups, salads, and cocktails. 

Marjoram 

Drying marjoram is a cinch. It dries quickly and maintains its flavor quite well when stored properly. Harvest marjoram before it flowers below the buds. Remove any brown or faded leaves. Wash them and allow them to dry thoroughly, then spread them in a single layer in your dehydrator at 95°F (35°C). Set the timer for two hours, then check on the progress and reset it for another hour or two. Timing will depend on the weather in your region. 

Keep your plants healthy so they continue to provide fresh flushes. Use it fresh all season and load up on dried leaves for the winter. 

Anise Hyssop

Anise hyssop is a beautiful flowering herb for the garden. It attracts pollinators, is versatile in the kitchen, and has an incredible scent. The violet spikes also make a unique addition to flower bouquets. Use it in tea blends, add the flowers to salads, or create your own potpourri blend for gift-giving. 

The flowers may take longer to dry, so remove them before hanging the stems to dry. Add the flowers to a well-ventilated drying rack. The leaves can be hung out of direct sunlight for about two weeks. Check the leaves often for signs of mold. Remove leaves that aren’t properly dried before storage to ensure a long shelf life. 

Chives 

Chives are the holy grail herb; they are easy to grow, perennial, and can tolerate various regions’ soil types and growing conditions. I like to give my chives a quick rinse before drying. After harvesting and trimming off the tops and bottoms, I run them under the faucet, allowing water to run through their tubular bodies. This removes any tiny pests, like thrips, that may have entered and are challenging to see with the naked eye. 

Roughly chop them and allow them to dry thoroughly before laying them out on your dehydrator mats. Set the dehydrator between the herb and vegetable settings to ensure proper moisture removal and run it for a few hours. Alternatively, bake them at 225°F (107°C) in the oven for about 30 minutes. They should be crispy when you pull them out. Add dried chives to comforting winter dishes like loaded baked potatoes, soups, and egg bakes. 

Basil

If you’ve smelled and consumed fresh basil—which I’m hopeful you have—you know it’s potent and delicious. When basil is dried, the intense essential oils concentrate, giving you more bang for your buck. You’ll need to use much less dried basil in recipes, making it a great herb to preserve for the off-season. 

Give the stems a quick rinse, remove the leaves, and lay them on a clean towel to dry. Air drying isn’t the best method for basil due to the long time it will take and its likelihood of forming mildew and becoming dusty. Instead, use your oven’s lowest setting for two to four hours or a dehydrator set to 95° to 115°F (35° to 46°C) for the same amount of time. Leaves will shrivel to a fraction of the size, but remember, the potency increases with drying. 

Methods of Drying

Good airflow and avoiding areas with excess moisture and humidity are key when drying herbs. Keeping them unwashed will help them retain their oils best. A quick dip in a water bath will remove dust and bugs. If you must wash them, ensure they are free of excess water before drying them. 

Whatever method you choose, the time it takes for leaves and flowers entirely depends on your region, current weather, equipment power, herb type, and relative humidity. 

Dehydrating

Dehydrating machines have been around for decades and are handy for avid gardeners and homesteaders. Dehydrators allow you to control the internal temperature and surrounding environment for best results. Set your dehydrator to the herb setting or 95° to 115°F (35° to 46°C). 

When the herbs are ready, allow them to fully cool before adding them to storage containers unless otherwise noted. 

Hang To Dry 

Get some lunch-style paper bags, add bunched herbs, and rubberband the herbs and the bag shut with a rubber band. Poke holes in both sides and place them in an area out of direct sunlight that receives good airflow. If you have a barn or extra space in a spare bedroom or kitchen, set up a few fans to help dry your herbs before they develop mold. Hanging them in front of a breezy window works, too. 

My mother-in-law has been using this method successfully for many years. Each summer, I hang bags of herbs all over my kitchen, allowing them to dry with the breeze but away from the sun. 

Check progress after about ten days, shaking the herbs as needed. Remove them from the stems and crumble them before storing them, or leave them whole. When left whole, they retain their flavor for longer. 

Air Fryer 

This new gadget has taken the homesteading and busy parenting communities by storm. If you already have one and love it, like me, you can add drying herbs to its list of accomplishments. Remove stems, add a single layer of herbs to the bottom rack, and weigh them down to prevent them from blowing everywhere. 

For fast and furious dried herbs, set the temperature to 350°F (177°C), let it run for three to four minutes, then check them. Set the temperature to 95° to 130°F (35° to 54°C) and let it run for one to three hours. The slower dehydration method versus drying will retain the herbs’ flavor and colors. 

DIY Screen Drying Rack or Boxes

Make a DIY drying rack or decorative boxes by attaching wire mesh to inexpensive pine strapping boards with staples using simple tools like a drill, measuring tape, wood screws, and a staple gun. Make them as large or small as you’d like to fill the space available for drying. 

Keep items on the rack in a single layer to allow good airflow. Place them out of direct sunlight, which will drain them of color and flavor. These racks can also be used to dry summer flowers. 

Low-Heat Oven 

Like the low-temperature air fryer option, setting your home oven to a low temperature will allow you to dehydrate herbs properly. Keep an eye on any thin, more brittle herbs as they can quickly burn if left in too long or the heat is too high. 

Long-Term Dried Herb Storage 

Once your herbs are moisture-free, proper storage will ensure a long, healthy shelf life. Add them to a vacuum-sealed mason jar or airtight plastic container before adding them to a shelf, cupboard, or pantry. Like garlic and winter squash, these should be stored out of direct sunlight where the relative humidity is low and temperatures are mild. 

Herbs To Freeze Instead of Drying

You’re not alone if you’ve ever dried cilantro, tarragon, or chives and were disappointed by the lackluster results. I used to blame the age of the jarred dried herbs I found at the grocery store for their lack of flavor, but it turns out that some herbs just dry better than others. 

Don’t forget to label it with the year and contents. I’ve found that these herbs retain their flavor beautifully, so much so that you’ll hardly notice they weren’t fresh. Only remove what you need to avoid freezer burn. 

For total transparency, I have dried each herb listed above with decent results!