Drying Herbs

When should I harvest herbs for drying?

Harvest in the morning after the dew has dried and before the day's heat, when the oils that give herbs their flavor are strong. Pick healthy sprigs before the plant flowers, since many herbs lose strength after blooming.

Do not harvest more than the plant can recover from. Leave enough growth for the plant to keep going, as gardening guides for each herb describe.

Rinse only if needed and pat dry well, since extra moisture slows drying and invites mold. Different herbs ripen at different times, so harvest in small amounts throughout the season and dry each batch separately to keep flavors clean.

• Morning, after dew
• Before flowering
• Leave enough on the plant

How do I air dry herbs?

Tie small bundles loosely and hang them upside down in a warm, dry, airy, shaded place. A paper bag with holes poked in it can catch falling leaves and keep out dust. Sunlight fades color and flavor, so keep them out of direct sun.

Herbs with low moisture, such as rosemary, thyme, oregano and sage, air dry well. Basil, mint and chives hold more water and may do better in a dehydrator.

Check them regularly for any signs of mold, especially in humid weather. Shake each sprig lightly to dislodge insects and soil, and remove any yellow or damaged leaves before bundling. Clean, healthy sprigs dry better and taste better.

Can I use a dehydrator or oven?

A dehydrator set at the low temperature your manual gives for herbs works quickly and keeps color. An oven can work for some herbs in some tested guides, but a low, steady heat is hard to hold, and herbs scorch easily.

Follow your appliance instructions and a tested source, and never leave a heat source unattended for long periods.

Microwave drying is described in some sources, but the details vary by appliance, so check a tested source before trying it. Spread herbs in a single layer on a screen or tray if you use a dehydrator, and do not pack the trays, since airflow is what removes the moisture.

How do I know the herbs are dry?

Leaves should crumble easily and stems should snap. If a leaf bends or feels cool and soft, it needs more time. Test a few leaves from different bundles.

Dry herbs completely before storing, since even a little moisture can cause mold in a sealed jar.

Let herbs cool after dehydrating before testing. Humidity in a kitchen or porch can slow drying considerably, so in a damp season a dehydrator or a dry indoor room may work better than a hanging bundle.

How should I store dried herbs?

Strip the leaves from the stems and store whole if you can, crushing only as you use them for better flavor. Use clean, dry, airtight containers and keep them in a cool, dark place away from the stove.

Label with the herb and the date. Home-dried herbs keep their best flavor for a limited time, so plan to use them within a year or so and replace with a fresh harvest.

Check jars after a few days for moisture and fix it early. Keep a small saucer of silica or a similar desiccant in the pantry only if your source advises it, and always keep any such item out of reach of children and pets.

What about drying herbs in oil or other mixtures?

Do not store fresh or partly dried herbs in oil at room temperature, since low-acid, oxygen-free conditions can allow botulism bacteria to grow. Tested sources describe safe approaches, and the safest habit is to keep herb oils refrigerated and use them quickly.

Likewise, do not add fresh garlic or herbs to oil and leave it on the shelf. If you want infused oil, ask your extension office for current guidance.

Dried herbs themselves are safe to store dry. Culinary herbs and the oils or vinegars made from them have different safety rules, so ask your extension office before you try an infusion that you plan to keep for more than a few days.

Which herbs are worth drying and what should I avoid?

Woody herbs and seed herbs dry best, such as oregano, thyme, rosemary, sage, dill seed and coriander seed. Tender herbs are often better frozen.

Do not harvest or dry plants unless you are certain of the identification. Never use a wild plant for food without an expert's identification and local rules.

For medicinal claims, ask a doctor, since this site gives food guidance only. A few pots of herbs on a sunny sill give you fresh leaves in winter, so you may not need to dry every kind you grow.

Last reviewed: November 12, 2026. Written by the Homestead & Small Farm Editorial Team. See our editorial policy.