The herbs from your garden are best when used fresh, but there are always more than you can use in one season. Dried herbs from your garden offer the next best thing to fresh. Air drying is not only the easiest and least expensive way to dry fresh herbs, but this slow drying process can also help retain the essential oils of the herbs, which helps to maintain their flavor.
Before Getting Started
Air drying works best with herbs that do not have a high moisture content, like bay, dill, angelica, marjoram, oregano, rosemary, summer savory, and thyme.1 To retain the best flavor of these herbs, you’ll either need to allow them to dry naturally or use a food dehydrator. A microwave or an oven set on low may seem like a convenient shortcut, but they actually cook the herbs to a degree, diminishing the oil content and flavor. Use these appliances only as a last resort.2
If you want to preserve herbs with succulent leaves or a high moisture content, such as basil, chives, mint, and tarragon, you can try drying them with a dehydrator, but for the best flavor retention, consider freezing them. It’s easy to do and even quicker than drying.
When to Harvest Your Herbs for Drying
When you’re ready to make a final trimming of your herbs for the season:
- Harvest herbs before they flower for the fullest flavor. If you’ve been harvesting branches all season, your plants probably never get a chance to flower. However, by late summer, even the herbs that have not yet flowered will start to decline as the weather cools. This is a good time to begin harvesting and drying your herbs.
- Cut branches in mid-morning. Let the morning dew dry from the leaves but pick before the plants are wilting in the afternoon sun.
- Do not cut the entire plant, unless you plan on replacing it. You should never cut back by more than 2/3 or remove more than about 1/3 of a plant’s branches at one time.
Once dried and stored in airtight containers, herbs will retain good flavor for up to one year.
What You’ll Need
Equipment / Tools
- Pruners or garden scissors
- Airtight containers
- String or rubber bands
Materials
- Paper bag
- Container labels
- Paper towels
Instructions
How to Dry Fresh Herbs
Gather Clippings
Gather the clippings you wish to dry.
Shake the Branches
Shake the branches gently to remove any insects. There are always hitchhikers, and since you won’t be thoroughly washing the stems, get rid of as many as you can right now.
Make Sure the Herbs Are Dry
If you’ve picked your herbs while the plants are dry, you should be able to simply shake off any excess soil. Rinse with cool water only if necessary and pat dry with paper towels. Hang or lay the herb branches out where they will get plenty of air circulation so they can dry out quickly. Wet herbs will mold and rot.
Remove the Lower Leaves
Remove the lower leaves along the bottom inch or so of the stem. You can use these leaves fresh or dry them separately. Remove any dry or diseased leaves from the cut herbs during this time. Yellowed leaves and leaves spotted by disease are not worth drying. Their flavor has already been diminished by the stress of the season.
Bundle the Stems Together
Bundle four to six stems together and tie them as a bunch. You can either use a string or a rubber band. The bundles will shrink as they dry and the rubber band will loosen, so check periodically to make sure that the bundle is not slipping. If you are trying to dry herbs that have high water content, make small bundles so they get air flowing between the branches and do not rot.
Add the Herbs to Paper Bags (Optional)
Though this step isn’t completely necessary, some find that paper bags aid in drying out the herbs more quickly and thoroughly. Punch or cut holes in a paper bag, and place the bundled herbs inside, upside down. Secure the bag by gathering the end around the bundle and tying it closed. Make sure the herbs are not crowded inside the bag. Label the bag with the name of the herb you are drying.
Hang the Herbs Upside Down
The oldest way to dry herbs is to take a bunch, hang it upside down in a warm, airy room and let nature do the work.
How to Store Herbs
Once you’ve completed the drying process:
Discard Any Moldy Herbs
Discard any dried herbs that show the slightest sign of mold. It will only spread.
Store Herbs in Airtight Containers
Store your dried herbs in airtight containers. Small canning jars work nicely. Zippered plastic bags will work, as well. Your herbs will retain more flavor if you store the leaves whole and crush them when you are ready to use them.
Label and Date the Containers
Label and date your containers.
Place Containers in a Cool, Dry Spot
Place containers in a cool, dry place away from direct sunlight. You can choose amber-colored canning jars that are designed to block sunlight.
Tips for Using Dried Herbs
You can begin using your herbs once the drying and storage process is complete:
- When you want to use your herbs in cooking, simply pull out a stem and crumble the leaves into the pot. You should be able to loosen the leaves by running your hand down the stem.
- Use about 1 teaspoon of crumbled dried leaves in place of 1 tablespoon of fresh herbs.
- Dried herbs are best used within a year. As your herbs lose their color, they are also losing their flavor.
These tips for drying and storing fresh garden herbs are incredibly helpful! I appreciate the step-by-step instructions on various methods like air drying, oven drying, and using a dehydrator. The suggestion to store dried herbs in airtight containers away from light and heat ensures maximum freshness and flavor retention. Excited to preserve my garden herbs and enjoy their aromatic flavors year-round!
Thank you for sharing these practical techniques for drying and storing garden herbs! The detailed explanations on when to harvest herbs for optimal flavor and how to prepare them for drying are invaluable. I also appreciate the advice on labeling containers and using dried herbs within a reasonable timeframe to maintain their potency. With these tips, I feel more confident in preserving my homegrown herbs and enhancing my culinary creations with their vibrant flavors.
I love the idea of preserving the vibrant flavors of fresh garden herbs, and this article offers fantastic guidance on how to do just that. The various drying methods discussed cater to different preferences and climates, ensuring everyone can find a technique that works for them. Additionally, the tips for storing dried herbs properly will help maintain their quality for future culinary adventures.
Learning how to dry and store fresh garden herbs properly can extend their shelf life and allow us to enjoy their flavors long after the growing season ends. This article provides a comprehensive overview of different drying methods, making it accessible to both novice and experienced gardeners. The practical tips on storing dried herbs ensure they retain their potency, enhancing the taste of homemade dishes throughout the year.
Preserving the bounty of the garden is a rewarding endeavor, and this article offers valuable insights into drying and storing fresh herbs for future use. The step-by-step instructions are easy to follow, and the inclusion of alternative methods caters to individual preferences and resources. I especially appreciate the emphasis on proper storage techniques, as it ensures the herbs remain flavorful and aromatic for months to come.
Preserve the freshness of your garden herbs by drying and storing them properly for long-lasting flavor.