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Drying herbs is easy!
Tender Herbs
- Pick tender herbs like basil, oregano, mint, and lemon balm with a gentle hand as to not bruise the leaves.
- Rinse with cool water, shake, and let dry completely.
- Discard any bruised or imperfect leaves as well as stems.
- Lay leaves flat on a paper towel not letting individual leaves touch, cover with another paper towel and place in a cool oven overnight. The pilot light in a gas oven is fine, or the oven light of the electric oven.
Sturdy Herbs
- Pick sturdy herbs like rosemary, sage, and thyme .
- Rinse with cool water, shake, and let dry completely.
- Tie the herbs in bundles and let hang to dry indoors.
When herbs are dry and crumbly, store in airtight containers. Dried herbs are more potent than fresh. When using dried herbs in place of fresh, reduce it by 1/3.
(You can dry both types of herbs by hanging bundles in paper bags with holes punched in. Tie bundles and hang in a spot with good circulation. Any leaves that fall will be collected in the bottom of the bag. Check in about two weeks and then weekly afterwards to see how they’re drying.)