How Do I Dry Herbs After Harvesting?

“I recently started a backyard garden in my home and had a wonderful crop of herbs come in this season—basil, thyme, oregano, and rosemary. Since I harvested more than I can use immediately, I’m interested in drying them so I can keep using them throughout the year. However, I’m not sure what the best way to dry them is, and I want to make sure I don’t lose their flavor. I’ve heard of air drying, but are there other methods? Also, how do I know when they’re fully dried and how should I store them? Any tips or advice would be greatly appreciated. Thanks for your help!”
– Patricia, Brisbane, Australia.

How Do I Dry Herbs After Harvesting?

Drying herbs after harvesting is a wonderful way to preserve their flavors, fragrances, and health benefits for months to come. Whether you’re growing basil, thyme, oregano, or rosemary like Patricia, or maybe experimenting with other culinary and medicinal herbs, the drying process is relatively straightforward once you understand the different methods and potential pitfalls.

Let’s get into the details, shall we?

Why Dry Herbs?

Fresh herbs are undoubtedly delightful to have on hand, but not everyone can use them fast enough to prevent them from wilting or spoiling. Drying herbs reduces their moisture content, preventing mold and bacterial growth and allowing you to enjoy them long after the growing season is over. Besides, dried herbs are more concentrated in flavor, which means you won’t need to use as much of them in your cooking.

Plus, preserving herbs is not just about extending their shelf life; it’s also about saving the flavors and nutrients that you’ve worked so hard to cultivate. Basil, rosemary, oregano, and thyme all have robust flavors that reduce the need for added salt or sugar in your cooking, making them a healthier option to keep around. So, drying your herbs ensures that you’ve got a stash of goodness ready whenever you need it, even in the middle of winter.

Different Methods of Drying Herbs

This is likely where your curiosity comes into play, Patricia. There are multiple ways you can dry your herbs depending on the equipment you have at home and how much time you’re willing to invest. Let’s go through the most common methods and make a note of which ones work best for specific herbs.

Air Drying

Best for: Sturdy herbs like rosemary, oregano, and marjoram.

How it works: Air drying is one of the simplest and most traditional methods. It might be the one you’ve heard of already, Patricia. This method works best with herbs that have a lower moisture content, which generally means sturdier herbs with woody stems.

Steps to follow:

• Harvest your herbs: You’ll want to gather your herbs in the morning after the dew has dried but before the sun reaches its peak. This is when they’re most potent.
• Bundle the stems: Group 5-10 stems together and tie them with a piece of natural twine or cotton string. Avoid using rubber bands as they can leave residue and affect the herbs’ natural oils.
• Hang them upside down: Find a dry, well-ventilated area where you can hang the bundles upside down. A kitchen, pantry, or garage with good air circulation and out of direct sunlight will work well.
• Wait and check: Depending on the humidity in your area, it might take 1-4 weeks for the herbs to completely dry out. You’ll know they are ready when the leaves crumble easily between your fingers.
• Strip the leaves: Once dry, remove the leaves from the stems by gently rubbing them between your hands or fingers.

This method is very hands-off, but it does take the longest. However, it also allows for slow drying, which can help preserve more of the herb’s natural color and flavor.

Oven Drying

Best for: Herbs with lower moisture content that can dry quickly.

How it works: Using your oven to dry herbs is more involved but significantly quicker than air drying. It’s perfect for those of us who live in more humid areas where air drying might encourage mold growth.

Steps to follow:

• Set a low temperature: Preheat your oven to its lowest setting, usually somewhere between 100-150°F (37-65°C). If your oven doesn’t go that low, you may need to prop the door open slightly to reduce the temperature.
• Prepare the herbs: Place the harvested herbs on a baking sheet lined with parchment paper. Make sure they’re spread out in a single layer to ensure even drying.
• Bake the herbs: Put the herbs in the oven and let them heat slowly for 2-4 hours. Check on them regularly to ensure they’re drying but not burning. Different herbs will dry at different rates; for example, smaller leaves like thyme may dry quicker than larger basil leaves.
• Check for dryness: They’re ready when they crumble easily in your fingers.
• Cool and store: Let the dried herbs cool completely before storing them. This prevents condensation, which can reintroduce moisture and spoil your hard work.

One of the main advantages of this method is the time saved, Patricia. You can have dried herbs in an afternoon, compared to the weeks air drying can take. However, the quick turnaround comes at the expense of potentially losing some of the herb’s flavor or aroma due to the heat.

Microwave Drying

Best for: Small batches or herbs with low moisture that dry quickly.

How it works: The microwave is likely sitting right there in your kitchen, and yes, it can also be used to dry herbs! This is the fastest method by far, but it does come with some risks, notably burning or uneven drying of the herbs.

Steps to follow:

• Choose your herbs: Select herbs with small leaves like thyme, oregano, or mint. Avoid herbs with a high water content like basil, as they might get “cooked” rather than dried.
• Prepare a plate: Lay a paper towel on a microwave-safe plate and arrange your herb leaves on it in a single layer.
• Cover: Place another paper towel on top of the herb leaves. This helps absorb excess moisture as they dry.
• Microwave in short bursts: Microwave the herbs on high for 20-30 seconds at a time. Check them after each burst. Repeat as needed until the herbs are dry and crumbly. It usually takes between 1-3 minutes depending on the herb and the microwave’s power.
• Cool and store: Let the herbs cool before transferring them to airtight containers.

The microwave method is ultra-quick, but it works best for those failing to air dry or oven dry or when you need dry herbs on the spot.

Dehydrator Drying

Best for: Bulky or moisture-rich herbs like basil and mint.

How it works: If you have a food dehydrator at home, you’re in luck—this appliance is ideal for drying herbs uniformly and efficiently. It gives you more control over the drying conditions compared to an oven or air drying.

Steps to follow:

• Prepare the herbs: Arrange single layers of herb leaves or small branches on the trays of your dehydrator.
• Adjust settings: Set the dehydrator to a lower temperature, around 95-115°F (35-46°C), and let it run for a few hours until the herbs are crispy and dry.
• Check for dryness: Like the other methods, you’ll know the herbs are done when they crumble easily.
• Cool and store: As always, cool the herbs before putting them in airtight containers.

The dehydrator is excellent for larger batches, Patricia, especially if you’re like me and love growing a variety of herbs. It’s efficient, consistent, and with the right settings, you can retain much of the herbs’ natural oils and flavors.

Signs That Your Herbs Are Ready

It can be tricky to know when your herbs are fully dried, especially if you’re new to drying herbs at home. Here are a few tell-tale signs that indicate they’re ready:

• Crumble easily: The leaves should crumble easily when pinched between your fingers.
• Stems snap: Stems should feel brittle and snap rather than bend.
• Uniform dryness: Make sure all the leaves in your batch are drying evenly. Some leaves may dry faster than others, so it’s essential to check and remove the ones that are fully dry to prevent overdrying or burning.

If your herbs still feel slightly moist, it’s better to allow for a bit more drying time, especially before storing them. Moisture is the enemy of dried herbs, leading to deterioration or even mold, so err on the side of caution.

Storing Your Dried Herbs

Congratulations, Patricia! You’ve dried your herbs, but the work isn’t completely done just yet. Proper storage is crucial for keeping them fresh and flavorful for as long as possible.

Airtight Containers

Airtight containers will protect your herbs from moisture and air, both of which can degrade flavor over time. Glass jars with tight-fitting lids, metal tins, or food-safe plastic containers work great. Ensure that your containers are completely dry before storing the herbs inside.

Where to Store

Store your herbs in a cool, dark place away from direct sunlight, heat, or moisture. A pantry or cupboard is ideal. Keeping your herbs away from light and heat sources will help maintain their flavor and potency much longer.

Label Everything

This is a minor but essential step, Patricia. You might think you’ll remember which jar contains which herb, but after a few weeks, that’s seldom the case. Label your containers with the herb’s name and the date it was dried. This way, you’ll know when it’s time to refresh your stash.

Using Dried Herbs

Now that your herbs are ready for use, it’s good to note that dried herbs are more potent than fresh ones. A general rule of thumb is to use one-third the amount of dried herbs as you would use fresh. For example, if a recipe calls for a tablespoon of fresh parsley, use only a teaspoon of dried parsley.

Troubleshooting Common Drying Issues

Though drying herbs is a fairly straightforward process, it doesn’t come without its challenges. Here are a few common issues you might encounter and how to avoid them:

Herbs Not Drying Properly

If your herbs are taking weeks to dry, or you notice they’re not drying evenly, it could be due to inadequate air circulation, high humidity, or overcrowding in your drying space. Ensure your drying area is well-ventilated, and don’t bundle too many herbs together. If air drying isn’t working well, consider switching to faster methods like oven or dehydrator drying.

Herbs Turning Brown or Losing Color

Brown or discolored herbs can result from over-drying or exposure to too much light or heat during the drying process. For example, drying herbs in the direct sunlight or setting your oven too high can cause this. Stick to low temperatures and avoid sunlight, especially during air drying.

Loss of Flavor

While some loss of flavor is inevitable during drying, significant flavor loss could be due to over-drying or poor storage practices. Make sure your herbs are dried thoroughly but not for too long, and store them properly to preserve the flavors. If you’re using the microwave or the oven, always use the lowest temperatures possible and monitor closely.

Alternatives to Drying

If you’re concerned about losing flavor during the drying process but still want to preserve your herbs, there are other methods you can try:

Freezing

Freezing fresh herbs is a great alternative to drying, especially for herbs with a high water content, like basil or chives, that might not dry well. You can freeze herbs whole, chopped, or even in ice cube trays with a bit of water or olive oil.

Herb-Infused Oils

Herb-infused oils are a fantastic way to preserve both the flavor and nutritional benefits of fresh herbs. You can use neutral oils or olive oil as a base, and they make excellent additions to cooking or salad dressings. Just bear in mind that herb-infused oils should be stored in the fridge and consumed within a few weeks.

Herb Pastes

Blending fresh herbs with a little bit of oil to create a paste is another method of preservation. These herb pastes, like pesto, can be frozen in small batches and thawed as needed.

Final Thoughts…

Patricia, thanks again for sending in this question! Drying herbs after harvesting is a rewarding process that brings out the best in your garden’s yield. Whether you choose air drying, oven drying, or anything in between, your efforts will ensure a pantry stocked with flavorful and aromatic herbs that can elevate any dish. Enjoy your homegrown supply for the months to come, and remember—practice makes perfect! Don’t be afraid to experiment, perhaps trying different drying methods based on the herb or even preserving some herbs using alternative techniques like freezing or making herb-infused oils. Happy drying!