If you’ve been following along with my herb series, chances are your pots are thriving — maybe even overflowing! Whether it’s basil, thyme, mint, or culantro, drying fresh herbs is a smart way to preserve that garden goodness for months to come.
It’s easier than you think. In this post, I’ll show you how I dry herbs at home using simple tools — no fancy dehydrators needed — plus the best ways to store and use them after.
🌱 Why Dry Herbs at All? Image Credit: Vero Lova from Pexels.com
Drying herbs:
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Prevents waste from big harvests
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Saves you money at the grocery
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Lets you enjoy homegrown flavour all year
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Makes lovely handmade gifts for food lovers
Fresh herbs don’t last long — especially in our tropical heat — but drying them means you can enjoy that same scent and flavour when cooking long after the harvest is over.
🌿 Best Herbs to Dry
Some herbs dry better than others. Here are my go-to picks:
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Thyme & Rosemary – Naturally low moisture, perfect for air-drying
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Basil & Mint – Need quicker drying to prevent mold
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Parsley – Holds flavour well if dried fast
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Culantro – Best used fresh, but can be dried gently and crumbled into spice blends
🍃 Drying Methods (Simple to Fancy)
Let’s get into the how. Here are four easy ways to dry your herbs:
1. Air-Drying (Hanging Method)
Best for: Thyme, Rosemary, Oregano
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Tie small bunches with twine
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Hang upside down in a dark, dry, airy space
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Takes 5–10 days depending on humidity
Tip: Avoid bunching too thick — mold loves clumped-up stems.
Air drying bunches of herbs Image Credit: Sam Baynham from Pixabay.com
2. Tray Drying (Countertop)
Best for: Parsley, Mint, Basil
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Spread leaves in a single layer on a clean towel or mesh rack
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Flip daily for even drying
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Ready in 3–7 days depending on thickness & moisture
3. Oven Drying
Best for: Quick drying of soft herbs
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Use your oven’s lowest setting (95–110°F / 35–43°C)
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Spread herbs on parchment-lined tray
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Check every 15 mins until crumbly
Watch carefully — herbs burn fast!
4. Dehydrator (Optional)
If you have a dehydrator, it’s perfect — fast, consistent, and colour-preserving.
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Set to 95–115°F (35–46°C)
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Herbs dry in 1–4 hours depending on size
✅ My Must-Know Tips
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Wash & dry herbs first — excess water = mold risk
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Avoid sun drying unless you live in a dry climate
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Use only healthy leaves — no yellow or spotted ones
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Label with herb name + date when storing
🫙 How I Store Dried Herbs
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Use clean glass jars or spice containers
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Store away from light, heat, or moisture
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Don’t crush until use — it keeps flavour stronger!
Bonus tip: If your herbs bend instead of snap, they’re not fully dry yet.
Photo: Dried Rosemary Credit : Sookyung An from Pixabay.com
🧄 My Favourite Ways to Use Dried Herbs
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Homemade spice mixes (Italian seasoning, green seasoning starter)
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Herbal teas – mint, basil, or thyme
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Cooking – soups, sauces, marinades
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Gifts – add to small jars with labels & twine
🌿 Want More Herb Magic?
This post wraps up my herb-growing series — for now!
But I’d love to hear from you:
💬 Is there another herb you want me to cover?
Drop your suggestion in the comments!
And if you’ve dried your own herbs, I’d love to see your setup or results. Share photos or tag me if you’ve used these tips!
📥 Bonus Download:
📝 Herb Drying Method Cheatsheet — a one-page printable reference for your kitchen
Happy Gardening!
The Grey-Haired Gardener
Grey hair, green thumb, garden savvy.
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