How to Dry Herbs at Home (Without Losing Flavour)
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.
Pick at the right time
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.
Method 1: air drying
Bundle 5-8 stems, tie with string, hang upside down in a dark, dry, airy room. 1-2 weeks.
- Best for: rosemary, thyme, oregano, sage, lavender, bay
- Keep out of direct sun - it bleaches colour and drives off oils
- A paper bag over the bundle keeps dust off and catches falling leaves
Method 2: oven drying
50-60C (120-140F), door slightly open, 2-4 hours, checking every 30 minutes.
- The door being open matters - it lets moisture out
- Most ovens overshoot their lowest setting; use an oven thermometer
- Best for: basil, mint, parsley when you need them dry the same day
Method 3: dehydrator
40-45C (105-115F) for 2-4 hours. The most consistent method, and the one that keeps the most colour and flavour.
- Best for: soft-leaved herbs (basil, mint, parsley, dill) and anything you dry in quantity
- Lay in a single layer - overlapping leaves dry unevenly and mould
How long for each herb
| 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 |
How to tell they are properly dry
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.
Storing so they keep their flavour
- Whole, not crushed. Crushing releases the oils; crushed herbs lose flavour several times faster
- Airtight glass jar, filled as full as possible (less air = less oxidation)
- Dark cupboard, away from the stove
- Label with the herb and the date
- Good flavour for about a year; safe but fading after that
What went wrong: troubleshooting
They went mouldy
Picked wet, or bundled too thickly, or jarred before fully dry. Next time: pick dry, bundle loosely, and test the crumble before storing.
They have no smell
Dried too hot or in direct sun. Above 60C the aromatic oils evaporate. Dry lower and slower.
They went brown
Sunlight or too much heat. Air-dry in a dark room.
Common questions
What temperature do you dry herbs in the oven?
50-60C (120-140F) with the door slightly open, checking every 30 minutes.
How do you know when herbs are completely dry?
A leaf should crumble, not bend. If it bends, it still holds moisture and will mould in the jar.
Should you crush herbs before storing them?
No - whole leaves keep their flavour far longer. Crush only what you are about to use.
How long do dried herbs keep their flavour?
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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