I’m a firm believer that most ingredients are always better fresh. That said, dried herbs have their own unique appeal and a well-deserved place in the kitchen. While it’s hard to beat the flavor that freshly chopped herbs can add to a dish, dried herbs can bring a flavor all their own to your meals too. If you’ve been successful at growing herbs on your balcony or garden and have a surplus after gardening season, drying them is an easy way to preserve their essence for future use. Here are a few methods on how to dry and preserve fresh herbs from your garden.
Fresh vs. dried: understanding the difference
Pretty much any herb you grow yourself can be dried. The main thing to remember is that some herbs retain their flavor when dried, while the drying process changes the flavor profile of others.
Herbs like rosemary, sage, thyme, and lavender maintain much of their fresh flavor when dried. These can often be used interchangeably with fresh herbs in recipes.
Softer herbs like basil, mint, and tarragon lose their characteristic fresh flavor during drying, resulting in a different taste profile. These dried herbs are best added earlier in the cooking process to fully infuse their flavor into the dish.
One of my favorite uses for dried herbs is creating homemade seasoning blends. Herbs you dry yourself tend to be more flavorful and aromatic than store-bought ones, making your blends even better.
How to dry and preserve fresh herbs
Drying herbs at home is simple and doesn’t require specialized equipment. Here are the most effective methods:
1. Air drying (traditional method)
Air drying is the most basic and natural way to dry herbs, requiring no appliances or special equipment.
Steps to air dry herbs:
- Wash and prepare: Rinse the herbs gently and shake off excess water.
- Bundle the stems: Tie small bundles of stems with kitchen twine.
- Hang the bundles: Suspend the bundles upside down in a cool, dry, and well-ventilated area away from direct sunlight. A nail in the wall or a cabinet handle can do just fine for smaller amounts, but if you are looking to dry large quantities you will need to get more creative. I’ve seen herbs hang from suspended strings, ladders, chandeliers, and closets. Just be sure to keep them in a cool place away from excess sunlight and humidity.
If hanging isn’t an option, you can lay the bundles flat on a plate or wire rack. For example, I recently dried two bundles of lemon thyme on a plate and they were fully dried in just four days.
When Are They Ready?
The herbs are ready when they feel crisp and brittle with no trace of moisture. This process can take several days to a couple of weeks, depending on the herb and your environment.
2. Using a dehydrator (efficient and reliable)
A dehydrator is an excellent tool for drying herbs quickly and evenly. There are many different models, but any should be sufficient for maintaining the perfect low temperature. Dehydrators are faster than air drying and maintains a consistent low temperature, preserving the herbs’ flavor and color.
If you don’t own a dehydrator, many air fryers now come with a “dehydrate” setting, which can achieve similar results. Ensure minimal air circulation to keep the herbs from blowing around. The minimum temperature varies by model, with the ideal temperature being 105F to 120F. I also recommend investing in a rack to stack the herbs inside the air fryer basket—this small accessory is both affordable and practical.
3. Oven drying (last resort)
Oven drying is a less ideal option because standard ovens often have minimum temperatures (around 170°F) that are too high for delicate herbs, which can result in flavor and color loss.
Steps to Oven Dry Herbs:
- Preheat your oven to the lowest setting and then turn it off.
- Spread the herbs on a parchment-lined baking sheet and place them in the residual heat.
This method works best for herbs like sage and rosemary, but I still wouldn’t recommend it. If oven drying is your only option, you can try heating your oven up just a bit, then turning it off before putting your herbs inside. The residual heat may be enough to dry your herbs without damaging them.
Storing dried herbs
Once your herbs are completely dried, follow these steps to keep them fresh:
- Cool Completely: Allow the herbs to cool to room temperature before storing to prevent condensation.
- Store Properly: Remove leaves from stems and store in airtight containers, such as glass jars, in a cool, dark place.
Dried herbs can last for several months, retaining their potency for up to a year if stored correctly.
Tips for drying herbs
- Ensure herbs are completely dry before storage; even slight moisture can lead to spoilage.
- Check herbs regularly during the drying process to avoid mold or uneven drying.
- Label your jars with the herb name and drying date to keep track of freshness.
Drying your own herbs is a simple and rewarding way to enjoy the flavors of your garden year-round. Whether you prefer the traditional air-drying method, the efficiency of a dehydrator, or even improvising with your air fryer, each method offers its own benefits. With a little effort, you can stock your pantry with flavorful, home-dried herbs ready to elevate your next dish.
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