How to Dry Herbs
Learn how to dry fresh herbs at home in four different ways, including air drying, oven drying, microwaving, and using an air fryer or dehydrator. Get tips on storing herbs and using herbs to make homemade herbal tea or sachets.
Equipment
- air fryer (air fryer method only)
Supplies
- fresh herbs
- paper sack (air drying method only)
- paper towel (microwave method only)
- parchment paper (oven drying method)
- container with lid (for storing dried herbs)
- tea bags (optional)
Instructions
Air Drying Method
- For herbs with thin leaves like rosemary, thyme, sage, and parsley, hang bunches of stems upside-down in a cool, dry place with indirect sunlight. About 5-7 days later, the herbs should be dry and brittle to the touch.
- For herbs with higher moisture content (e.g., mint, lemon balm, basil), place stems in a paper sack with holes punched throughout to allow for airflow. Wait 5-7 days for the herbs to dry inside the paper sack.
Microwave Method
- Place fresh herbs on a paper towel, separating the leaves first, if desired. Microwave on medium power for 30 seconds. Continue microwaving in 15-second intervals on medium power until the leaves begin to turn crisp.
Air Fryer Method
- Place a layer of leaves or stems on the bottom of the basket. Then cover them with the grill pan. For herbs with smaller leaves, consider leaving the stems attached to prevent leaves from moving around the air fryer while dehydrating.
- Follow the manufacturer's directions for dehydrating food. Using the dehydrate function (typically 90-100º F), dry herbs for about 1-2 hours, checking periodically to see when the herbs are crisp and dry. Some herbs with thicker leaves may take longer to dry depending on your machine.
Oven Method
- Begin by pre-heating your oven to 180ºF (82º C) or as low as your oven will allow.
- Separate the leaves in a single layer onto a cookie sheet lined with parchment paper. (The paper makes it easier to pour the dried herbs into a container later.)
- Place the leaves in the oven and check them every 5-10 minutes until they turn crisp. Typically herbs with small leaves (e.g., mint) will take about 15 minutes total, while larger leaves such as basil will take up to 30-35 minutes to fully dry.
- For more airflow, leave the oven door cracked, but only if you can do so safely while monitoring the drying process.
Storing Dried Herbs
- Store dried herbs in a tightly sealed container, and wait to crush the leaves until you are ready to use them for cooking, homemade tea or other herbal remedies.
Notes
The yield will vary widely with the amount and variety of herbs used as well as the number of batches made.
Consider experimenting with a variety of common herbs, including:
- Banana mint
- Basil
- Chamomile
- Dill
- Oregano
- Lavender
- Lemon balm
- Parsley
- Rosemary
- Sweet mint
- Thyme
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