How to Make Dried Herbs at Home – learn two simple methods to preserve your favorite herbs: air drying and microwave drying.
DRIED HERBS AT HOME
Fresh herbs brighten so many dishes, but having jars of dried herbs on hand makes cooking easier and saves you from hunting the spice aisle. Some dried herbs can be hard to find in stores, so drying your own ensures you always have what you need. Dill is one I often struggle to find, so when I get a fresh bunch I dry part of it for use in spice jars or small canning jars.
HOW TO DRY HERBS AT HOME
- Start with a fresh bunch of herbs. Rinse them gently and dry thoroughly with a clean kitchen towel or salad spinner. Any remaining moisture can cause mold, so make sure they are well dried before proceeding.
- Bundle the stems and tie them securely with kitchen twine.
- Slip the tied stems through a hole in the bottom of a paper bag and pull the bag up around the herb heads. The bag protects the herbs from dust while allowing air circulation. It’s fine if the tips stick out of the bag.
- Hang the bagged bundles upside down in a warm, dry, well-ventilated spot out of direct sunlight—an enclosed porch, pantry, or a kitchen corner works well.
- Once the herbs are brittle to the touch, remove them from the bag. Strip the leaves from the stems, discard any tough stems, and roughly chop the leaves if desired. Store the dried herbs in airtight jars in a cool, dark place to preserve flavor and color.
HOW LONG DOES IT TAKE TO AIR DRY HERBS?
Drying time depends on the herb and conditions. In my experience, a bunch took about ten days to two weeks to dry completely. Woody or low-moisture herbs—like dill, marjoram, oregano, rosemary, and thyme—air-dry reliably. Tender, high-moisture herbs such as basil, mint, and chives may take longer or benefit from a dehydrator or microwave method.
HOW TO DRY HERBS IN THE MICROWAVE
The microwave is the quickest way to dry small amounts of herbs. Trim the stems and make sure the leaves are dry. Lay the herbs in a single layer on a paper towel, cover with another paper towel, and microwave on HIGH in short bursts of 20–30 seconds, checking between bursts. Total time is usually 2–3 minutes depending on microwave power and the herb. When the leaves are crisp, let them cool, then store in an airtight jar.
STORAGE TIPS
- Store dried herbs in airtight containers away from heat and light to preserve flavor.
- Label jars with the herb name and date. Dried herbs are best used within a year for optimal flavor.
- Crush whole leaves just before using to release essential oils and aroma.
RECIPES TO USE YOUR DRIED HERBS
Creamy Dill Chicken
Dill Pickle Potato Salad
Garlic and Herb Chicken and Potatoes
Best Drop Biscuits
Easy Roasted Potatoes
Instant Pot Whole Roasted Chicken