There are many reasons to dry fresh herbs, from an abundance of herbs (like catnip or peppermint) taking over the yard to buying too much while shopping and trying to avoid waste. Even certain herbal preparation methods, like ingestible oil infusions, require dried herbs to prevent bacteria (mold) growth. Of course, dried herbs can also be used to create herbal powders, which are required when making herbal capsules.

Regardless of the reason or equipment you have at home, drying fresh herbs is straightforward. The best part is the process is the same for every herb, although the drying time may vary. It is important to note that some herbs lose or change their flavor when dried, especially delicate leafy herbs like basil, chives, cilantro, dill, and parsley. This flavor loss is due to heat exposure, which diminishes flavor compounds. However, when herbs are dried with low heat, the medicinal benefits are retained, making them an excellent option for making herbal extracts. 

The first time I dried herbs was to make peppermint-infused coconut oil for oil pulling (recipe coming soon). I was taught to dry fresh herbs by baking them in the oven at the lowest possible temperature (170ºF for my oven). I later learned that the method is a huge no-no, which I will discuss in more depth later. Nonetheless, the high heat destroys the volatile oils (where most medicinal properties are present).

My Herbal Drying Experiment

After some research, I discovered another oven-drying method. This method involved preheating the oven to the lowest possible temperature. When the oven reaches the desired temperature, place the herbs in the oven. Then, keep the door cracked slightly open before turning off the oven while the herbs dry over the next 3-4 hours. This process supposedly prevents the oven from producing too much heat to avoid destroying its medicinal properties and allow excess moisture to escape the oven. After 4 hours, I barely noticed a difference in the peppermint, so I returned to the drawing board. 

I needed a fast method for drying herbs quickly because I do not always have 5 to 10 days for my herbs to dry. The goal was to have the least heat to preserve the most medicinal properties. I knew dehydrators are typically 115ºF, so the closer to that temperature, the better. That is when I decided to go out and buy an oven thermometer for my experiment.

For the experiment, I turned my oven to the lowest possible temperature (again, 170ºF). Then I left the oven door slightly open, so not only could the moisture escape but so could some of the extra heat. This method brought my oven temperature to about 120-125ºF. Although the temperature was higher than that of a dehydrator, it was still approximately 50ºF less than previously. I would assume the temperature difference preserved most medical properties. Of course, this method increased the temperature in my home, but the mint dried within 30 to 40 minutes, so I consider it a win. That said, if I need herbs dried quickly, this method is my go-to. However, I will air dry my herbs in all other scenarios to preserve all medicinal properties.

The Best Methods for Drying Herbs

The point of drying herbs is to preserve their health benefits. There is no right or wrong way to dry herbs. You are good to go if the method used preserves benefits and the herbs are completely dry. The way I see it, even if some medicinal properties are lost, something is always better than nothing. Of course, like anything, there may be some preferences for drying methods. 

For instance, some people opt to dry herbs in the microwave. However, research indicates some microwaved foods can lose up to 97% of their nutritional value. Therefore, I recommend against using a microwave. Instead, I suggest using one of the many other drying methods, such as a dehydrator or oven. You can even air-dry them. According to my favorite resource, the Encyclopedia of Herbal Medicine, freeze-drying is another option. The key is to choose a method that best suits your needs and preferences. 

Air-Drying Method

Air drying is ideal because it slowly dries the herbs, preserving all their goodness. However, this method is time-consuming and can take between 5 and 10 days (3). When air drying, it is crucial to avoid overcrowding the herbs, which can result in mold growth. Simply gather bundles of eight or ten stems and loosely tie them together before drying, hanging upside down in a warm (but not hot), dry, and well-ventilated place out of direct sunlight. Hanging the herbs upside down ensures flavorful oils in the stems can flow down to the leaves, which helps retain color, flavor, and aroma (4). I have been eyeing a cute 2-tier herb-drying rack, but my friend ties strings to the stems and uses push pins in the ceiling to air dry (thanks for the tip, Katherine). You can even use clothing pins.

Another option is a hangable mesh net drying rack or stationary drying rack. However, instead of making bunches of herbs, you will want to lay them flat on the racks. Avoid overlapping the herbs, and ensure sufficient space between herbs for optimal airflow as they air dry. 

Dehydrator Method

A dehydrator is a kitchen appliance that uses low heat levels (the lower, the better) to remove moisture, prevent bacteria, yeast, and mold growth, and effectively preserve the herb’s nutrients and flavors (5). You do not always need a new appliance. Some ovens and air fryers have a dehydration setting. I recommend ensuring the dehydration setting is not hotter than 115ºF (my air fryer’s dehydration setting is 150ºF). If it is above 150ºF, you can keep the air fryer or oven door slightly open so excess heat can escape, lowering the internal temperature. Dehydrating herbs is faster than air-drying but still takes one to four hours to completely dry, sometimes more, depending on the herb (6). Avoid overlapping the herbs and ensure sufficient space between herbs for ideal air circulation when using a dehydrator. 

Oven-Drying Method

Some sources claim that even at the lowest temperature, the heat will destroy the flavor, color, and even volatile oils (also known as essential oils), where the medicinal properties are usually found (7). Unfortunately, I could not find any data to back or deny this claim. However, most plants in the wild will indeed show signs of heat stress around 104ºF, but that does not necessarily mean the medicinal compounds are destroyed (8). One study noted changes in the composition of essential oils when heated at 300ºC or 572ºF (9). However, they were not dehydrating herbs.

After my experiment discussed above, I recommend using the oven at the lowest possible temperature, with the door slightly open so excess moisture and heat can escape. This method brings my oven from 170ºF down to about 120-125ºF. Depending on the herb being dried, it could take anywhere from minutes to hours to be done (peppermint took roughly 40 minutes). Avoid overlapping the herbs and ensure sufficient space between herbs for ideal air circulation and even drying. I would suggest oven-drying for 30 minutes to start. Then, test the consistency with your fingers before adding more time in short intervals to avoid overdrying.

How to Dry Fresh Herbs With or Without a Dehydrator

Regardless of the drying method, the end goal is to thoroughly dry the herb. If any moisture remains, the herbs will not be preserved and will mold. With that said, patience is key. Allow leaves to dry for as long as it takes to achieve a brittle, easy-to-crumble consistency. If drying berries, you want to reach a hard, impossible-to-squeeze consistency that rattles when shaken. The leaves should not be bendable or the berries squishable; they also should not be bone dry. Additionally, the herbs will drastically shrink in size!

Step 1: Gather & Wash Herbs

Gather your herbs. Inspect for bugs (yes, even store-bought herbs). Discard any bruised, soiled, or imperfect leaves). Rinse the herbs with cool water, shake to remove excess water, and then pat them dry. Optionally, you can place them on a drying rack or baking sheet lined with paper towels. Then, let them sit at room temperature or in the oven for an hour to soak up (or evaporate) additional moisture.

Step 2: Dry the Herbs

For dehydrator: Place the washed herbs flat on a clean tray. Avoid overlapping the herbs and ensure sufficient space between herbs for ideal air circulation and even drying. Dehydrating at the lowest temperature can take 1 to 4 hours, sometimes more, so check on the herbs every hour or so.

For oven-drying: Preheat the oven to the lowest possible temperature. While the oven is preheating, place the herbs flat on a baking sheet (or line it with unbleached parchment paper). Avoid overlapping the herbs and ensure sufficient space between herbs for ideal airflow while drying. When the lowest temperature has been reached, place the herbs in the oven, keep the door cracked slightly open. Leaving the door cracked will prevent the oven from producing too much heat, which destroys medicinal properties. Plus, it allows excess moisture to escape the oven. I recommend oven-drying for 30 minutes to start. Then, test the consistency with your fingers before adding more time in short intervals to avoid overdrying.

For air-drying: Gather the herbs into bundles of eight or ten stems to avoid overcrowding them, which can result in mold growth while drying. Loosely tie the bundles together (again, to prevent mold growth between the stems), and hang them upside down in a warm (but not hot), dry, and well-ventilated place out of direct sunlight. Hanging them upside down ensures flavorful oils in the stems can flow down to the leaves, which helps retain color, flavor, and aroma. 

Another option is to use a hangable mesh net drying rack or stationary drying rack, with the herbs laying flat and avoiding overlapping in the same warm (but not hot), dry, and well-ventilated environment. 

To reiterate: No matter the drying method, the end goal is thoroughly dried herbs. If any moisture remains, the herbs will not be preserved and will mold. Patience is key. Allow leaves to dry for as long as it takes to achieve a brittle, easy-to-crumble consistency. If drying berries, you want to reach a hard, impossible-to-squeeze consistency that rattles when shaken. The leaves should not be bendable or the berries squishable; they also shouldn’t be bone dry. Additionally, the herbs will drastically shrink in size after drying!

Step 3: Separate the Herbs 

Before storing herbs, separate the leaves, flowers, berries, and seeds from the stems. This step is best completed after the herbs have dried because the brittleness makes it easier to detach from the stem. Discard the stems unless they are being used for something else (we used the peppermint stems for a tea infusion).

Step 4: Store the Dried Herbs

Place the herbs in a labeled sterile jar or unbleached brown paper bag. You do not need to crush or chop the herbs until you are ready to use them (keeping herbs closest to their whole form also keeps them fresher longer). Storing dried herbs in a dark glass jar is typically recommended, but a standard mason jar stored away from sunlight exposure works, too. 

Frequently Asked Questions

What is the best sterilization method for jars?

You can sterilize handheld equipment like jars through the sanitation setting of a dishwasher or by boiling them in water. Simply place the equipment (including jar lids) in a large pot and fill it with water. Ensure all equipment is submerged in the water. Then, bring it to a boil and let it continue for 10-15 minutes. Do not let the water come to a boil first and then add the equipment; this can cause the glass equipment to heat too quickly and shatter. When removing the freshly sanitized equipment, I recommend using canning tongs. 

How long will home-dried herbs last?

According to The Herbal Academy, properly dried and stored herbs do not “go bad,” but they will lose potency over time. Every herb is different, but replacing herbs should happen after 1 to 3 years. Aside from the date, consider how it looks, smells, and tastes when determining if an herb is still good to use. A dull color, weak smell, or taste indicates the herb is no longer fresh, but that does not necessarily mean it is bad, just less potent. Visible mold means contamination has occurred and should be discarded immediately.

How should I label my herbs for storage?

Before storing herbs, label them and include the herb’s name, source, and the harvest or purchase date. Another option is to include the discard date to avoid the guesswork later when determining if your herbs are still good. You can get an estimated discard date by researching how long the herb lasts dried (e.g., type “how long does dried lavender last” into your preferred search engine).

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