Which Herbs Dry Best?

Woody herbs with lower moisture content dry best: rosemary, thyme, oregano, sage, lavender, marjoram and bay leaves. High-moisture herbs like basil, parsley, chives and mint are trickier — they can turn brown and lose flavour. Freeze these instead for better results (chop and freeze in ice cube trays with a little water or oil).

Method 1: Air Drying (Best Quality)

  1. 1

    Harvest in the morning before it gets hot

    Pick herbs after the morning dew has dried but before the midday heat — this is when essential oil concentration is highest. Harvest before the plant flowers if possible — flowering reduces leaf flavour.

  2. 2

    Rinse, shake dry and remove damaged leaves

    Rinse gently to remove any dirt or insects. Shake off excess water and pat with a towel. Remove any yellowing or damaged leaves.

  3. 3

    Bundle and hang upside down

    Group into small bundles of 5–10 stems (small bundles dry faster and more evenly than large ones). Tie securely at the stem end with string or a rubber band. Hang upside down in a warm, dry, well-ventilated spot out of direct sunlight — sunlight degrades colour and flavour. A pantry, shed or under an overhang works well.

  4. 4

    Check after 1–2 weeks

    Herbs are ready when the leaves crumble easily when rubbed between your fingers. Takes 1–3 weeks depending on herb type and conditions. Once dry, strip leaves from stems and store in sealed jars away from light and heat.

Method 2: Oven Drying (1–2 Hours)

Spread herbs in a single layer on a baking tray lined with baking paper. Set oven to its lowest temperature (50–70°C) with the door slightly ajar (use a wooden spoon to prop it). Check every 30 minutes. Done when leaves crumble easily. Watch carefully — burnt herbs are unusable.

Method 3: Microwave (5 Minutes)

Place herbs between two paper towels. Microwave on high for 1 minute. Check and repeat in 30-second intervals until dry and crumbly — usually 2–4 minutes total. Works best for small amounts of woody herbs.

Storing dried herbsStore in airtight glass jars in a cool, dark location — not above the stove where heat and steam degrade them quickly. Properly stored dried herbs keep their flavour for 1–3 years. Crumble a small amount and smell it — if the fragrance is weak, the herbs have lost their potency.

Frequently Asked Questions

Yes, but basil dries better in the microwave or oven than by air drying (it tends to blacken when air-dried slowly). Use the oven at its absolute lowest temperature (50°C or below) with the door ajar. Watch carefully. Alternatively, the microwave method is very effective for basil — 2–3 minutes on high between paper towels.
Whole dried leaves: 1–3 years. Ground dried herbs: 1–2 years. The herbs do not become unsafe to eat — they simply lose their potency over time. Test by crumbling a pinch and smelling it strongly. If the aroma is faint, you will need to use more than the recipe calls for, or the herb is past its best.