How to dry herbs: 4 methods with times and temperatures

The best way to dry herbs at home

Hang woody herbs to dry, and use a dehydrator for soft, juicy ones. Woody herbs, like rosemary and thyme, have tough stems and small, firm leaves. Soft herbs, like basil and mint, hold more water. They mold if they dry too slowly.

Method	Time	Heat	Best for
Hanging bunches	2 to 4 weeks	Room, 70°F to 80°F	Rosemary, thyme, sage, oregano, lavender
Paper bag or tray	5 to 10 days	Room	Mint, basil, bay leaves, seed heads
Oven	Up to 4 hours	Lowest setting, 180°F max, door open	A small batch, fast
Microwave	1 to 3 minutes per cup	High, in 30-second bursts	A handful of leaves
Dehydrator	1 to 4 hours	95°F to 115°F	Basil, mint, big harvests

Low heat keeps the most flavor. High heat drives off the oils that give herbs their smell and taste.

Before you dry: cut and prep the herbs

Cut herbs in the morning, once any dew has dried, just before the plant flowers. That is when the leaves hold the most flavor.

Take no more than a third of the plant at once, so it grows back. Our guide on how to prune herbs so they grow back shows where to cut.

Rinse the herbs only if they are dirty. Then get them fully dry: shake them, pat them with a towel, or use a salad spinner. Wet leaves turn moldy.

Throw out yellow, bruised, or buggy leaves. And never dry herbs in direct sun. It fades both the color and the flavor.

How to air dry herbs (hanging bunches)

Tie 5 or 6 stems together and hang them upside down in a warm, dry room out of the sun. Most take 2 to 4 weeks.^[1] It is the simplest way to dry herbs naturally, with no heat and no power.

1. Strip the leaves off the bottom 2 inches of each stem.
2. Bundle the stems with a rubber band. It tightens as they shrink, while twine slips loose.
3. Hang the bunch leaves down in a dry, airy room at 70°F to 80°F, out of direct light.
4. Space the bunches apart so air can move between them.
5. Check them once a week.

Do not hang herbs over the stove or kettle, in the bathroom, or in a sunny window. Steam keeps them damp, and sun fades them. A dark closet or spare room works better than the kitchen.

A mesh hanging drying rack holds more herbs in less space and keeps bugs off.

The paper bag method

A paper bag suits soft herbs like mint, basil, lemon balm, and tarragon. It also works for seed heads, like dill.

1. Punch or tear holes in the sides of a paper bag.
2. Put a small bunch inside, stems at the top.
3. Close the bag around the stems with a rubber band.
4. Hang it where air moves freely.

The bag keeps dust off and catches falling leaves and seeds. Keep the bunch small, since a big bunch of soft herbs will mold. Most are dry in 5 to 10 days.

Drying loose leaves on a tray

Lay single leaves in one layer on a screen, a paper towel, or drying trays, with no leaves touching. This suits bay, sage, and mint leaves picked off the stem.

You can stack up to 5 layers of paper towels and herbs. Turn the leaves every day or two so they dry evenly. Leaves from a bay laurel plant stay flat this way.

How to dry herbs in the oven

Set the oven to its lowest setting, no hotter than 180°F, and prop the door open.^[2] Check every 30 minutes. It can take 3 to 4 hours.

Many ovens only go down to about 170°F. The open door lets heat and steam out, so the herbs dry instead of cook.

1. Pull big leaves off the stems. Leave thyme on the stem.
2. Lay them in one layer on a baking sheet lined with parchment paper.
3. Put the sheet in the oven. Wedge a wooden spoon in the door to hold it open.
4. Turn the leaves over halfway through.
5. Take out leaves as they finish.

Even on its lowest setting, the oven costs a lot of flavor and color. Use it for a small batch you need soon.

You can also dry herbs overnight with the oven off. The light in an electric oven, or the pilot light in a gas one, gives off enough gentle heat.

How to dry herbs in the microwave

Microwave 1 cup of leaves at a time between 2 paper towels, on high, in 30-second bursts. Most need 1 to 3 minutes in all.

1. Use leaves only, and make sure they are bone dry.
2. Spread them in one layer between 2 plain paper towels on a plate.
3. Microwave on high for 1 minute.
4. Keep going 30 seconds at a time. Stir them in between.
5. Stop when the leaves crumble.

Skip paper towels made from recycled paper. They can hold tiny bits of metal that spark and catch fire.^[3]

Stay close the whole time. If you smell scorching, stop right away.

How to dry herbs in a dehydrator

Set the dehydrator to 95°F to 115°F and dry herbs in one layer for 1 to 4 hours. In very humid places, you may need up to 125°F.^[4]

A dehydrator is the best choice for soft herbs like basil, mint, and lemon balm. Its steady, low heat and moving air dry them before they can brown or mold.

1. Heat the dehydrator up first.
2. Lay the leaves in one layer, not touching. Small leaves, like thyme, can stay on the stem. Strip them off once dry.
3. Label each tray. Dried herbs all look alike.
4. Check them after 1 hour, then every 30 minutes.

If you need one, we like this inexpensive food dehydrator.

How to tell when dried herbs are done

Dried herbs are done when the leaves crumble between your fingers and the stems snap instead of bend. If the leaves feel leathery or bend, give them more time.

To be sure, put them in a glass jar for a few days. If fog or drops of water form inside the glass, they need more drying.

Herbs stored damp will mold in the jar. When in doubt, give them one more day.

Which herbs dry well, and which to freeze instead

Woody herbs full of oils dry best. Soft, leafy herbs lose most of their flavor when dried, so freeze those instead.

Group	Herbs
Dry well	Rosemary, thyme, sage, oregano, marjoram, savory, bay, lavender, mint
Dry, but taste milder	Basil, parsley, dill leaves, tarragon
Freeze instead	Cilantro, chives

Our guide on how to freeze fresh herbs covers the soft ones step by step. Strong-smelling herbs like rosemary, thyme, and oregano keep their smell best once dried. All 3 are on our list of the most aromatic herbs.

How to dry basil, rosemary, and other common herbs

Hang rosemary, thyme, sage, and lavender in bunches. Dry basil and mint fast, in a dehydrator or a paper bag.

How to dry rosemary and thyme

Hang rosemary and thyme in bunches. Both dry easily and keep their flavor well. Once they are crisp, run your fingers down each stem to strip off the needles or leaves. Our guide to growing rosemary indoors shows how to keep a plant going all year.

How to dry basil

Basil holds a lot of water, so it browns or molds in thick bunches. Pick the leaves off the stems and dry them in a dehydrator, the microwave, or a paper bag. For the best flavor, freeze basil instead. Our guide on how to grow basil indoors shows how to pick it so it keeps growing.

How to dry oregano

Oregano dries fast and keeps its flavor well. Hang it in small bunches or put it in a paper bag. If you are growing your own oregano, cut it just as the flower buds form.

How to dry mint

Hang mint in a paper bag or use a dehydrator, and strip the leaves once they are dry. For tea, keep the leaves whole and crumble them as you brew. Mint grows back fast, so you can cut a pot of mint indoors again and again.

How to dry sage

Sage has thick, fuzzy leaves, so it takes longer to dry than thyme. Hang it in bunches, or lay single leaves on a tray. See how to grow sage indoors for when and how much to cut.

How to dry lavender

Hang lavender in bunches in a dark, airy spot for 2 to 3 weeks. The dark keeps the purple color from fading. The buds are ready when they strip off the stem with a light pinch. Then turn to our ideas for what to do with dried lavender.

How to dry parsley and dill

Parsley dries well in small bunches or a dehydrator, but it tastes milder than fresh. If you are growing parsley indoors, cut the outer stems first. Dried dill leaves lose most of their flavor, so freeze them instead. Dill seed heads dry well in a paper bag, which catches the seeds as they drop.

How to store dried herbs, and how long they last

Store dried herbs whole in airtight glass jars in a cool, dark cupboard. Use them within a year for the best flavor.^[2]

Crush the leaves only when you cook, since whole leaves hold their flavor longer.

Label each jar with the herb and the date. Keep the jars away from the stove, the dishwasher, and sunny shelves.

Do dried herbs go bad?

Kept dry, old herbs are not harmful. They just lose their flavor.^[5] To test a jar, crush a pinch and smell it. If the smell is faint, replace it. Throw out any herbs with mold, a musty smell, or damp clumps.

Fresh to dried herb conversion

Use 1 teaspoon of dried herbs for every 1 tablespoon of fresh.^[2] That is a 3 to 1 ratio.

Fresh	Dried	Ground
1 tablespoon	1 teaspoon	¼ teaspoon

Dried herbs are stronger spoon for spoon, because the water is gone. Add dried herbs early in cooking so they soften and give up their flavor. Add fresh herbs at the end.

Questions & answers

How long do dried herbs last?

Dried herbs taste best within 1 year. Keep them in an airtight jar in a dark cupboard. After that they are still safe, just weaker.

Is it better to air dry or dehydrate herbs?

A dehydrator is faster, and it keeps soft herbs like basil and mint greener. Hanging costs nothing and works well for woody herbs like rosemary and thyme.

How do you dry herbs without a dehydrator?

Hang woody herbs in small bunches. Put soft herbs in a paper bag with holes, or lay the leaves on a tray. For a small batch, use the oven at 180°F or less with the door open, or the microwave.

Can you dry herbs in an air fryer?

Only if it has a dehydrate setting. Use the lowest heat and keep the leaves in one layer. Set a rack on top of them, since the fan can blow light leaves into the heater.

Can you just hang herbs to dry?

Yes, for woody herbs. Tie 5 or 6 stems together and hang them upside down in a warm, dry, dark room for 2 to 4 weeks.

Are dried herbs stronger than fresh?

Yes, spoon for spoon. Use 1 teaspoon of dried herbs in place of 1 tablespoon of fresh.

References

1. University of Wisconsin Extension Master Gardener Program, Drying herbs. https://mastergardener.extension.wisc.edu/files/2016/01/Drying-Herbs.pdf ↩︎

2. Penn State Extension, Let’s Preserve: Drying herbs. https://extension.psu.edu/lets-preserve-drying-herbs ↩︎ ↩︎ ↩︎

3. Oregon State University Extension, Drying herbs. https://extension.oregonstate.edu/food/preservation/drying-herbs ↩︎

4. National Center for Home Food Preservation, Drying herbs. https://nchfp.uga.edu/how/dry/recipes/herbs/ ↩︎

5. McCormick, FAQ. https://www.mccormick.com/pages/faq ↩︎