The easiest way to dry herbs is with a dehydrator set to 95-115°F, which takes 1 to 4 hours. If you do not have one, tie the herbs in small bunches and hang them to air-dry for 5 to 10 days, or use the microwave for a quick small batch. Oven drying works but is the last choice, because even the lowest oven temperature can strip flavor. This guide compares all four methods, shows which herbs suit each one, and covers storage so your dried herbs keep their flavor.
Best results: dehydrator at 95-115°F for 1-4 hours
No equipment: hang small bundles for 5-10 days in a warm spot with air circulation
Fastest: microwave, 1-3 minutes per cup, stirring every 30 seconds
Last resort: oven at its lowest setting (no higher than 180°F) with the door open
Harvest and Prep
- Pick at the right time. Oregon State University Extension recommends harvesting just before the flowers first open, in the early morning after the dew has evaporated. That is when the leaves hold the most flavor.
- Rinse if needed. Rinse the herbs in cool water and gently shake off the excess. Then pat them thoroughly dry or let them air-dry on a towel, because wet leaves are the main cause of mold.
- Remove damaged leaves and any tough lower stems.
- Keep leaves whole or on the stem. They dry evenly and hold their oils better than chopped herbs.
Methods Compared
| Method | Setting | Time | Best For |
|---|---|---|---|
| Dehydrator | 95-115°F (up to 125°F in humid areas) | 1-4 hours | Every herb; the most reliable |
| Air drying | Room temperature, warm spot with airflow | 5-10 days | Sturdy herbs like sage and thyme |
| Microwave | High power | 1-3 minutes per cup | Small batches |
| Oven | Lowest setting, up to 180°F, door open | 3-4 hours | When nothing else is available |
Times come from Oregon State and Penn State Extension. Humidity, the herb and how much you dry at once change the result, so use the times as a guide and check by touch.
1. Dehydrator (Best Overall)
- Set the thermostat between 95°F and 115°F. Oregon State notes that humid areas may need up to 125°F. Penn State suggests 95-110°F.
- Spread the herbs in a single layer on the trays with stems not touching.
- Dry for 1 to 4 hours, checking every 30 minutes near the end.
- Remove pieces as they finish. Thin leaves dry before thick stems.
A low, steady temperature preserves color and aroma better than higher heat. See our full guide to drying herbs in a dehydrator, or the best dehydrators for herbs if you are still choosing one.
2. Air Drying (No Equipment)
- Tie 5 to 8 stems together in a small bunch. Large bunches trap moisture and mold.
- Use a rubber band. It tightens as the stems shrink, so they do not slip out.
- Hang the bunch upside down in a warm place with good air circulation, such as a kitchen or attic. Keep it out of direct sun.
- Cover the bunch with a paper bag punched with holes to catch dust and falling leaves.
- Wait 5 to 10 days, until the leaves crumble.
No hanging space? See how to dry herbs without a dehydrator.
3. Microwave (Fastest)
- Arrange washed, dry herbs in one layer between two microwave-safe paper towels.
- Microwave on high for 1 minute, then stir or turn the herbs.
- Continue in 30-second bursts, up to about 2-3 minutes per cup of herbs in total, until the leaves are dry and crumble.
- Let them finish cooling in the open air before jarring.
Microwave wattage varies, so go slowly and watch for scorching.
4. Oven (Last Resort)
Set the oven to its lowest temperature, no higher than 180°F, put the herbs on a baking sheet, and leave the door open for 3 to 4 hours. Penn State Extension notes that oven drying is generally not recommended because even the lowest temperature can destroy much of the flavor, oils and color. Use it only if you have no other option, and check often. For a specific example, see how to dry basil in the oven.
Which Herbs Suit Which Method
| Type | Examples | Best Method |
|---|---|---|
| Sturdy, low-moisture | Sage, thyme, rosemary, oregano, parsley | Air drying works well; a dehydrator is faster |
| Tender, high-moisture | Basil, tarragon, lemon balm, mint | Dehydrator or microwave, since they mold if dried slowly |
Penn State and Oregon State both warn that basil, tarragon, lemon balm and the mints have a high moisture content and mold if they are not dried quickly. For those herbs, use a dehydrator. Specific guides: basil, rosemary, oregano and parsley.
How to Tell They Are Dry
Herbs are dry when the leaves crumble easily between your fingers and the stems are brittle. If a leaf bends or feels cool and slightly damp, keep drying. Dry herbs that are packed while still soft can mold in the jar. Cool them fully before you store them.
Storage and Substitutions
- Container: an airtight glass jar or another airtight, vapor-proof container.
- Location: a cool, dark, dry spot away from the stove.
- Shelf life: Oregon State says six months to a year, and Penn State says most dried herbs keep well for up to a year.
- Check the first week. If you see condensation inside the jar, the herbs were not fully dry. Take them out and dry them again.
- Substitution: Penn State gives 1 tablespoon of fresh herb as equal to 1 teaspoon of dried, or ¼ teaspoon of powdered herb. Dried herbs are more concentrated.
For general dried-food storage, see how to store dehydrated food.
Quick Answers
What is the best way to dry herbs?
A dehydrator at 95-115°F gives the most reliable results, especially for high-moisture herbs. Air drying is the best no-equipment option.
How long does it take to dry herbs?
1 to 4 hours in a dehydrator, 5 to 10 days by air, 1 to 3 minutes per cup in the microwave, and 3 to 4 hours in a low oven.
Should I wash herbs before drying?
Rinse them if they are dirty, then dry them thoroughly first. Wet leaves mold.
Why did my herbs turn brown or lose their flavor?
Too much heat is the usual cause. High heat destroys the oils that carry flavor and color. Drying at lower temperatures and storing away from light and heat helps.
What else can I dehydrate?
See the dehydrator temperature and time chart for other foods, or start with our beginner’s guide.
