Drying Herbs the Right Way So They Actually Keep • Schisandra & Bergamot

You’ve grown fragrant, flavorful herbs—now it’s time to preserve them. But drying herbs isn’t just about hanging them up and hoping for the best.

With a few simple techniques, you can lock in flavor, color, and aroma so your herbs stay potent for months to come.

Harvest at the Right Time

A person uses garden shears to harvest fresh green basil, placing the cut stems into a wicker basket outdoors. — Photo Credit: valeriygoncharukphoto/Envato

Pick herbs in the morning after the dew has dried but before the sun gets too strong. This is when essential oils—and flavor—are at their peak.

Choose Healthy, Clean Leaves

Person holding a basket filled with fresh green herbs and a few purple flowers, standing outside in sunlight, wearing a yellow plaid shirt. — Photo Credit: valeriygoncharukphoto/Envato

Use only undamaged, pest-free leaves. Gently shake off dirt or rinse briefly, then pat dry completely before drying to avoid mold.

Bundle and Hang in Bunches

Assorted fresh herbs hang upside down from a clothesline with clothespins, drying against a white background. — Photo Credit: rawf8/Envato

Tie stems together in small bundles and hang them upside down in a dry, dark, well-ventilated area. Avoid direct sunlight to preserve color and oils.

Use a Mesh Screen or Rack for Leafy Herbs

A cluster of fresh green pea shoots sits on a black wire cooling rack over a white surface, viewed from above. — Photo Credit: rekaolya/Envato

For herbs with lots of leaves (like basil or parsley), spread them out on a mesh drying rack or screen. Flip occasionally for even drying.

Try Paper Bags for Protection

A potted basil plant in a crumpled paper bag sits on a dark gray surface with a few leaves scattered nearby against a gray background. — Photo Credit: duskbabe/Envato

Slip herb bundles into paper bags with holes punched for airflow. This prevents dust and keeps light off delicate herbs while they dry.

Use a Dehydrator for Quick, Even Results

Multiple round trays filled with green leaves are stacked on metal racks, likely for drying or processing in an indoor facility. — Photo Credit: leungchopan/Envato

A food dehydrator on the lowest setting (around 95°F/35°C) dries herbs evenly and quickly. It’s perfect for humid climates or thick herbs like rosemary.

Avoid the Oven Unless You Must

A modern kitchen with a built-in microwave and oven, brown cabinets, two potted plants, two candles, and a set of black cups and saucers on the counter. — Photo Credit: IdaT/Pixabay

Oven drying is risky—too much heat can destroy flavor. If you must use it, keep the door cracked and the temperature as low as possible.

Test for Complete Dryness

A person arranges dried flowers and herbs on a white table near a window, with bundles of dried plants and a jar also visible. — Photo Credit: ShintarTatsiana/Envato

Herbs should feel dry and crumbly, not leathery. If they bend or feel soft, let them dry longer to prevent mold in storage.

Strip and Store Carefully

Hands chopping fresh parsley on a wooden cutting board, with a plastic container nearby on a white surface. — Photo Credit: dargog1/Envato

Once dried, gently strip leaves from stems and store them whole in airtight jars. Crush them only when ready to use to preserve potency.

Label and Date Your Herbs

Bundles of fresh oregano, rosemary, and lemon thyme with labeled tags are arranged on a rustic white wooden surface, next to scissors and twine. — Photo Credit: MargJohnsonVA/Envato

Always label jars with the herb name and drying date. Most dried herbs stay fresh for up to a year if stored away from light and moisture.

Drying herbs the right way means enjoying your garden’s bounty long after the season ends. With these tips, you’ll get better flavor, longer storage, and less waste. Preserve now, savor later—it’s the homesteader’s way.