Drying herbs is easy. Drying them so they still taste of something is the part people get wrong. The rule: dry fast enough to stop mould, slow enough to keep the oils that carry the flavour.
Harvest in the morning, after the dew has dried but before the heat of the day. That is when the aromatic oils are at their highest. Never harvest herbs that are wet - they will mould before they dry.
Bundle 5-8 stems, tie with string, hang upside down in a dark, dry, airy room. 1-2 weeks.
50-60C (120-140F), door slightly open, 2-4 hours, checking every 30 minutes.
40-45C (105-115F) for 2-4 hours. The most consistent method, and the one that keeps the most colour and flavour.
| Herb | Best method | Approximate time |
|---|---|---|
| Rosemary, thyme, oregano, sage | Air | 7-14 days |
| Lavender | Air (dark room) | 7-10 days |
| Basil, mint, parsley, dill | Dehydrator | 2-4 hours at 40-45C |
| Chamomile flowers | Air or dehydrator | 3-5 days air / 2 hours dehydrator |
| Roots (marshmallow, liquorice) | Dehydrator or oven | 4-8 hours, sliced thin |
A leaf should crumble, not bend. If it bends, it still holds moisture - jar it now and it will go mouldy in a few weeks. Stems should snap, not flex.
Picked wet, or bundled too thickly, or jarred before fully dry. Next time: pick dry, bundle loosely, and test the crumble before storing.
Dried too hot or in direct sun. Above 60C the aromatic oils evaporate. Dry lower and slower.
Sunlight or too much heat. Air-dry in a dark room.
50-60C (120-140F) with the door slightly open, checking every 30 minutes.
A leaf should crumble, not bend. If it bends, it still holds moisture and will mould in the jar.
No - whole leaves keep their flavour far longer. Crush only what you are about to use.
About a year in an airtight jar in a dark cupboard.
If you want a kit that includes the seed and a guide covering planting, drying and use: the Medicinal Garden Kit.
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