how to dry fresh herbs?



I grew some herbs this summer and have a lot of them left over. I need to pull them up soon before it starts frosting here. Is there a way I can dry them myself to use them during the winter? Is it worth the time? I’ve got basil, parsley, rosemary, sage, and oregano.


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4 comments a “how to dry fresh herbs?”

You can either freeze them , or dry them, in drying just hang them upside down in a dry warm area, then when they have dried out, you want to put them in a storage area that has limited light, or dark container so the light won’t effect the dried herbs. Most herbs can last up to about 6 months depending on how well they are kept. I plan on doing that with my sage this year.

There are many ways to dry fresh herbs. You can use the microwave (wrap them in a paper towel) on low. Or the oven, also very low. But I prefer the NO Work method. Hang small bunches of them with chip clips or clothes pens in a dry area. They dry all by themselves and require no looking after. Then simply crumble and store airtight.

And it is definitely worth the time. Even dried fresh herbs taste better than store bought dried.

You could just hang them upside down in a dry place. Or put them on baking sheets and put them in the oven, don’t turn it on, just turn on the oven light, that gives enough heat to dry them without cooking them. You probably have too many for a food dehydrator, but that would be another way to go. You can also freeze them in zip lock bags, remove as much air as possible.

It’s definitely worthwhile, for flavour, but takes a little effort.
Cut herb stems about a foot long & tie in bundles with string.
Make sure leaves are washed & free of dust, of course.
Place bundles inside bags to protect from gathering dust.
Paper shopping bags are best, but plastic is plentiful.
Gather mouth of bag around stems & fasten with string
If using plastic bags, be sure there is room for air to circulate.
Hang up where they are protected, as in a garden shed.
Take down when needed, or when dried, remove & crush leaves.
Store dried leaves in jam or jelly jars with screw tops.

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