Harvesting and Preserving Herbs Indoors for Personal Use

Home drying of herbs is a convenient method to preserve their taste and scent, enabling their year-round usage. Discover top techniques for drying herbs, whether through air drying, oven drying, or using a dehydrator. Additionally, uncover helpful tips for storing them to preserve their quality...

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2025 September 16 . 11:21 PM

2 min read

Preparing Your Own Herb Drying Methods at Home

Harvesting and Preserving Herbs Indoors for Personal Use

Drying herbs at home is a simple and effective method for preserving them for both culinary and medicinal purposes. Here's a comprehensive guide on how to dry herbs, based on advice from the Penn State Extension Service and Michigan State University Extension.

When it comes to drying herbs, choosing the right time for harvesting is crucial. For leaves, pick them when they are tender and young, with new leaves at the tip having the most flavour. If you're harvesting flowers, aim for half-open buds but not ones that are in full bloom. For roots, dig them up in the fall once the plant is fully grown. As for seeds, harvest them when their colour changes from green to brown or gray before the pods burst.

The ideal temperature for drying herbs is between 95°F to 105°F (35°C to 41°C). Using a dehydrator is preferable for drying herbs due to its controlled temperatures, good air circulation, and moisture control. However, if you don't have a dehydrator, you can use your oven. Set it as low as possible, ideally below 140°F, and prop the door open with a wooden spoon handle to allow excess heat and moisture to escape. Running the hood vent fan also helps with airflow.

Herbs are done when they are crisp and crumble easily. If you're using a dehydrator, most herbs will dehydrate in 2 to 4 hours. In the oven, they may take 3 to 4 hours.

Some herbs commonly used for drying include thyme, rosemary, oregano, mint, basil, bay leaf, borage, caraway, chervil, chives, comfrey, coriander, cumin, dill, fennel, garlic, ginger, horehound, horseradish, hyssop, lemongrass, lemon balm, lemon verbena, lovage, marjoram, mustard, oregano, parsley, pennyroyal, pepper, rosemary, sage, savory, sorrel, tansy, tarragon, thyme, and woodruff.

Wash herbs gently before dehydration, except for marjoram, rosemary, thyme, and sage, which may not be washed to avoid impacting the drying process and increasing the chances of molding. If your dehydrator trays have large holes or gaps, line them with parchment paper or food-safe mesh liners to prevent herbs from falling through.

Over-drying can lead to loss of oils and minerals in herbs, so it's essential to monitor them closely. Dried herbs are often 3 to 4 times more potent than fresh herbs, so if you're substituting dried herbs in a recipe that calls for fresh herbs, use just 1⁄3 to 1⁄4 the amount called for in the recipe.

If you're looking for a dehydrator, brands like Excalibur and Cosori are recommended, as they offer adjustable temperature settings. Using wire racks over baking sheets, such as stainless steel racks and sheets, are wonderful for dehydrating everything from garlic to jerky and are listed as oven-safe.

Remember to harvest herbs from a clean, safe area free of pollutants. Harvest herbs in the mid-morning, after dew has evaporated but before the heat of the day.

Drying herbs at home is a rewarding experience that allows you to enjoy fresh herbs year-round. Experiment with different herbs and methods to find what works best for you!