Drying herbs is one of those quiet pleasures that does not require special equipment. A dehydrator works but is not necessary. Even an oven is overkill for many herbs. The slow, low-tech method of air drying produces excellent results for most common kitchen herbs.

This guide walks through the simple techniques, the herbs that dry best, and the storage that preserves their flavour.

No equipment neededSummer taskYear-round use

Herbs that dry beautifully

  • Thyme.
  • Oregano.
  • Rosemary.
  • Sage.
  • Marjoram.
  • Mint.
  • Bay leaves.

These herbs preserve much of their flavour when dried.

Herbs that dry poorly

  • Basil (loses much of its flavour; freeze in oil instead).
  • Parsley (better fresh; freezes well).
  • Coriander/cilantro leaves (freezes much better than dries).
  • Chives (better frozen).
  • Tarragon (lose much flavour drying).

Method: hanging in bunches

The classic method.

  1. Cut herb stems with leaves still attached.
  2. Bundle 6-10 stems with a piece of twine.
  3. Hang upside down in a warm, dry, well-ventilated place out of direct sunlight.
  4. Wait 1-3 weeks until leaves crumble easily.
  5. Strip leaves into clean dry jars.

Method: flat drying

For loose leaves or smaller quantities.

  1. Spread herb leaves on a tea towel or screen.
  2. Place in a dry spot out of direct sunlight.
  3. Turn daily.
  4. Wait 1-2 weeks until crisp.

When to harvest

Mid-morning, after dew has dried, before midday heat. Just before flowering for peak flavour. Avoid washing if possible; gently brush off any soil.

Storage

  • Glass jars with tight lids.
  • Keep whole leaves rather than crushing; flavour lasts longer.
  • Store away from direct light and heat.
  • Label with the date.
  • Use within one year for peak flavour.

Testing readiness

Dried herbs should crumble easily when rubbed between fingers. Any leaf that bends rather than snaps still has moisture and needs more drying time.

Common mistakes

  • Hanging in direct sunlight (bleaches flavour).
  • Storing before fully dry (mould risk).
  • Crushing too early (loses flavour faster).
  • Drying basil and other soft herbs (they go bitter and grey).
  • Using leaves still wet from washing (extends drying time, risks mould).

Further reading

Two authoritative resources we recommend if you want to go deeper on this topic:

Frequently asked questions

For peak flavour, 6-12 months. Still safe to use after that but increasingly weak.
On the lowest possible setting (50-60C) with the door propped open, yes. For an hour or two. Watch carefully to avoid scorching.
Faster, not significantly better. Air drying produces equal quality with less energy use.
Air circulation is critical. A dehumidifier in the drying room, or run a small fan past the herbs. Otherwise dehydrator is more practical.
Yes, in bunches of similar moisture content. Soft herbs and woody herbs dry at different rates and are better separated.
Jay Sharma
Written by

Jay Sharma

Jay Sharma edits Farmora Living. He grew up around a working kitchen garden and has spent the last several years testing equipment, growing methods, and small-space food setups in his own courtyard and rooftop plot before writing about them here. His pieces lean on what a first or second year of practical growing actually looks like, on tool reviews grounded in real seasons of use, and on the small shortcuts and honest mistakes that only surface after you have done the work yourself.

105 guides published Contributor since 2021 Updated regularly

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