How to Dry Herbs Fresh From Your Garden

Herbs can grow in abundance, which can be a blessing for gourmands.

But while basil, cilantro, dill and mint can elevate any dish to new heights, even the most prolific cook can struggle to use up the produce from their garden.

Fortunately, there is a way to extend their lifespan, with dried herbs offering the next best thing to fresh.

Katie Czinski, of sustainability and environmental awareness site Simple Ecology, suggests drying is a great way to make excess herbs work for you.

She told Newsweek: "Whether you have a thriving herb garden in your backyard, or you're looking for a way to preserve the fresh ingredients you have in the fridge, drying herbs yourself is the way to go.

"Not only is it easy and simple, it can save you some money, and it's zero waste with no packaging to recycle or throw away."

Fiona Jenkins, a gardening expert at MyJobQuote, suggests a good idea is to "pick herbs that dry well and retain their flavor."

She told Newsweek: "Choose herbs such as rosemary, thyme, bay and lavender. Harvest them while they're looking and smelling their best. And pick whole stems from near the base of the plant."

Here's how how to dry herbs fresh from your garden using a variety of methods.

How to Air Dry Herbs

Air drying is the traditional method most apothecaries and cooks have dried herbs for millennia, with Fiona Jenkins describing this as the "easiest way" to dry the plants.

Simple Ecology's Katie Czinski recommends the first step should involve rinsing off all of your fresh herbs, before shaking off any excess water.

Next, gather and tie together a bundle of the herb stems with string or twine, leaving enough string to hang the herbs by.

Czinski said: "Continue this with the rest of the herbs until they are all tied into bundles.

"Hang up the tied bundles of herbs in a well-ventilated area to dry, in a doorway or off a cabinet is perfect.

"Depending on the temperature, sunniness, and humidity, this can be a few days for them to dry out fully.

"Be patient and make sure they're fully dried before storing them away, the leaves should be delicate and crunchy."

Larger-leafed herbs can be chopped into smaller pieces or easily crunched by hand before heading into their jar, while those on the smaller scale should have their stems removed by holding onto it with one hand and gently running your fingers down the stems with the other.

Czinski added: "These herbs can be used immediately, or stored in a cool dry place for up to six months."

"Alternatively, you can leave the herbs hanging for a few months, taking some down as you need it.

"Just note that once dried, the leaves may begin to fall off the hanging stems, so watch where you step."

How to Dry Herbs With a Dehydrator or Oven

A home dehydrator proves a great way to dry herbs in bulk, which Jenkins suggests is particularly helpful "if you're a bit impatient."

As before, the important first step is to first rinse off the herbs fresh from the garden and shake off any excess water.

Czinski said: "For herbs with larger leaves, such as basil, mint, or sage, take each leaf off the stem.

"These stems make great additions to homemade vegetable broth, adding a ton of flavor even without the leaves, so be sure to save them.

"For smaller leafed herbs, like oregano, rosemary, or thyme, the leaves can be dried while still attached to the stems."

The herbs can next be placed on a wire cooling rack, into a dehydrator basket, or onto an unlined baking sheet, where they can be spread into a flat layer with minimal overlapping.

The dehydrator or ovens should be operated at the lowest heat setting.

Czinski said: "Be sure that any convection settings are turned off, otherwise the fan will blow the leaves everywhere.

"Leave the herbs in the dehydrator or oven for 30 minutes, at which point you can check on them. If they are crispy and dried, remove them.

"If they still have some moisture left, keep them in and check again after 30 minutes. The more herbs there are dehydrating at once, the longer it will take for them all to evenly dry, so leave the temperature on low and be patient."

Once the herbs are totally dry, they can be removed from the oven or dehydrator, where they can be set aside for a little longer to ensure that they are fully dried.

These herbs can be stored in exactly the same way as those herbs preserved by air.

How to Sun Dry Herbs

Sun drying is a slower process that can help retain the essential oils of the herbs and allows them to maintain their flavor.

Once excess water is removed from the herbs picked fresh from the garden and the stems separated from the leaves, the herbs should be placed into a pie dish or onto a baking tray.

For smaller leaved herbs, remove the stems by holding onto the stem with one hand and gently running your fingers down the stalks with the other.

Czinski said: "Place the tray into a warm sunny area, right next to a window is perfect, and allow them to sit until fully dried.

"Depending on the temperature, sunniness, and humidity, this can take up to a few days to dry out.

"It may take even longer for the herbs all to evenly dry, but be patient and make sure they're fully dried, the leaves should be delicate and crunchy."