Can I Dry Herbs In The Oven And What Temperature Should I Use?

“Hey there! I’ve got a small herb garden with basil, rosemary, and thyme, but I’m struggling to keep everything fresh before it goes bad. I’ve heard you can dry herbs in the oven, but I’m nervous about ruining them. What temperature should I use? And are there any extra tips you’d suggest to make sure I don’t mess this up? I’m not great in the kitchen, but I really want to save some of these herbs. Thanks for any help you can give! ”

Cheers, Patricia, Melbourne, Australia.

Can I Dry Herbs in the Oven and What Temperature Should I Use?

Absolutely, Patricia! Drying herbs in the oven is not only doable but a fantastic way to preserve the flavors of your herb garden without much fuss. I totally understand the anxiety about possibly messing them up, but don’t worry! It’s actually a simple process once you get the hang of it, and if I can do it, anyone can—trust me, I’ve burned a fair number of cookies in my time, too! Before we dive into the nitty-gritty, let’s go step-by-step to help you save that basil, rosemary, and thyme from turning into compost.

Why Dry Herbs at Home?

Drying herbs is a great way to extend their shelf life for months after they’ve been picked. Instead of the usual week or two in the fridge before they shrivel up on you, dried herbs can last up to a year if properly stored. This makes all the effort of growing them totally worth it. Plus, dried herbs are super convenient when cooking. You can sprinkle in some dried thyme or rosemary into almost any dish, and dried basil is a powerhouse for soups and sauces.

Oven Drying as a Quick Method

While you can air-dry herbs, this can sometimes take weeks depending on your environment. The oven approach speeds things up dramatically. Instead of letting the herbs hang in bunches around your kitchen (which, let’s be honest, always sheds little green bits all over the place!), you can have dried herbs ready to store in an hour or so.

Just keep in mind that while oven-drying is quick, it can sometimes “cook” the herbs too much if you’re not gentle, so let’s get that temperature right and work out how to avoid that.

What Temperature Should I Use in the Oven?

Here’s the sweet spot for oven-drying herbs: **95°F to 110°F (35°C to 45°C).** If your oven doesn’t get that low, aim for the lowest temperature possible—you really don’t want to go much higher than 170°F or you risk losing the herb’s natural oils, which is what gives them their flavor in the first place! You don’t want your oven hot enough to roast them; think of it more like you’re gently coaxing the moisture out.

For herbs like basil, a special note is needed—basil tends to be a bit more delicate compared to rosemary or thyme. So I usually recommend keeping an even closer eye on those.

How Do I Get the Temperature Right?

Here’s the thing, Patricia: Not every oven is created equal. Some of them don’t show low enough temperatures for this kind of slow drying (mine sure doesn’t!). In this case, you might need to play around a little. Some tricks to try:

• **Prop the oven door open slightly**—This lets some heat escape and helps maintain milder temperatures.
• **Ovens with a fan setting** (if you’re lucky enough to have one) distribute heat more evenly and gently, which is perfect for herbs.
• **Use an oven thermometer**—Most ovens aren’t super accurate with low temperatures. Grab one of those little oven thermometers that you can pop in, and then you’ll know exactly what’s going on in there.

Step-by-Step Guide to Drying Herbs in the Oven

Now that you’ve got the temperature question answered, let’s go through the process of actually getting your herbs crisp and ready to store.

Step 1: Harvest Your Herbs

It’s best to cut your herbs early in the morning if you can, right after any dew has evaporated. This is because herbs retain the most flavor at this time of day.

For thyme and rosemary, I usually just trim about a third of the plant. Basil tends to need more regular trimming anyhow, so go ahead and snip whatever you don’t want to use fresh that day.

Step 2: Wash and Dry the Herbs

This step is super important if you don’t want your dried herbs to taste gritty. Rinse them under cool water and gently shake off any excess moisture. Then, either spread them out on a clean dish towel or some paper towels. Pat them dry—try to get them as dry as possible before putting them in the oven because less water equals faster drying.

Step 3: Prepare Them for Oven Drying

For smaller herbs like thyme or rosemary, it’s fine to leave them on their stems during drying—once they’re completely dry, the leaves will come off easily. Just lay them in a single layer on a baking sheet lined with parchment paper. For herbs with larger leaves, like basil, it’s a good idea to remove the leaves from the stems first and then spread them out individually.

**Pro Tip:** Make sure the herbs aren’t layered on top of one another—they need to be spaced out to dry evenly.

Step 4: Set Your Oven to Low and Wait

Preheat the oven to that 95°F to 110°F range if your oven can swing it. Otherwise, go for the lowest setting.

Put the herbs inside and let them dry for anywhere from **30 minutes to two hours**, depending on the type of herb and how moist they were to begin with. Basil is delicate, so it may take less time—check it after about 30 minutes—but for rosemary or thyme, you’re probably looking at closer to 2 hours.

I’d recommend opening the oven to let out steam every once in a while—don’t worry, this won’t mess with the drying process—and rotating the trays for even drying.

Step 5: Test for Doneness

Here’s how you know when they’re perfectly dried: The leaves should *crumble* between your fingers. If they’re still a little bendy or soft, toss them back in the oven for a bit longer. For basil, it should be light and crisp, almost like thin paper.

Just make sure you keep checking—over-drying can make the herbs lose flavor. Better to check too often than not enough.

Common Oven-Drying Problems and How to Solve Them

Now, despite how straightforward this all sounds, a few hiccups can happen. Let me run through a couple I’ve bumped into over the years.

Problem: Herbs Browning and Losing Flavor

Browning is usually a sign of too much heat. If this happens, try lowering the temperature or propping the door open a bit more. Browning is the enemy because it usually indicates the oils (the good stuff that makes herbs taste delicious) have cooked off.

Problem: Moisture After Several Hours

If some of your herbs are still soft after hours in the oven, steam or moisture build-up could be the culprit, especially if you’ve layered the herbs too close together. Make sure to spread them out with enough air gaps next time. In the meantime, just keep letting them dry longer or, if you’re in a rush, up the temperature in 10°F increments.

Problem: Herbs Stick to the Tray

Herbs, especially softer ones like basil, can sometimes stick to the baking paper as they dry. I’ve found that flipping them halfway through the drying process can help with this. If it still happens, just use a spatula to gently lift them off the paper.

How to Store Dried Herbs

Once your herbs are dry, let them cool completely before putting them away, because any residual heat could create condensation, which can ruin them.

Store them in **airtight glass jars**. Dark glass, if possible, is even better because it protects the herbs from light, which can fade their flavor over time. Keep them in a cool, dry cabinet away from direct sunlight, and they’ll last you well into next year’s garden season.

**Pro Tip:** Label those jars! I once mixed up dried oregano and sage—very different flavors when you’re making spaghetti sauce!

Can I Dry Herbs Using the Microwave?

Okay, quick sidebar, Patricia—if you’re in a real pinch for time, you can use the microwave to dry small batches of herbs.

Here’s how it works:

• Place herbs on a microwave-safe plate in a single layer.
• Put a paper towel over them to keep them still, and microwave for about **20-30 seconds** at a time.
• Check them after each burst of heat.

Be careful though! Certain herbs, particularly basil, can brown super quickly in the microwave. I’ve found this method to work well in a pinch, but it doesn’t quite match up to slower drying methods like the oven.

Which Herbs Can You Dry in the Oven?

Wondering which other herbs from your garden you can toss into the oven? Here’s a quick list of some common herbs that do really well with oven drying:

• Basil
• Rosemary
• Thyme
• Sage
• Oregano
• Marjoram
• Mint

Of course, you can always experiment beyond this list, but these herbs are pretty forgiving.

Final Thoughts…

Patricia, I hope this helps ease some of your anxiety about drying those beautiful herbs! Like I said earlier, I’ve had my fair share of flops, but with a little patience and that magic oven temperature, your herbs will be just fine. You’ll end up with delicious homegrown flavor you can use in your cooking all year long. Thanks again for reaching out—can’t wait to hear how they turn out!

Cheers,
Happy Drying!