While using fresh herbs is always a wonderful choice, it’s not always feasible due to issues of quick spoilage and availability. If you grow your own fresh herbs and spices, drying can be a great way to extend your harvest during the off season. Drying can also be a great method of preserving if you are lucky enough to come across a large amount of fresh herbs, either through purchase or the generosity of a friend.

Quick Tip

It is always best to pick your herbs before flowering and as early in the morning as possible for the best potency.

What Is the Best Temperature for Drying Herbs and Spices Using a Dehydrator or Dehydrator Oven Feature?

The idea is to dry them as slowly as possible, while using a low temperature. But be careful. Too low of a temperature, especially when in humid conditions, and you will end up with moldy, mildew herbs instead.

The suggested temperature is 95 to 115 degrees Fahrenheit, but in high humidity areas, you may need to go as high as 125 degrees Fahrenheit.

At this point, you will find that, although relatively easy to do, drying herbs is a skill that is based on trial, error and experience, and the only way to gain that skill and experience is by doing it. There is no steadfast rule or recipe of X amount of degrees for X amount of minutes.

The exact temperature you use and how long it will take to dry your herbs will depend on several factors. It will depend on the humidity in your area, how evenly your oven or dehydrator heats, how many herbs you have in there, and the size of the herb. Is it a thicker herb or just a leaf such as basil? The smaller and thinner the herb, the more quickly it will dry.

Your best bet is to start with a lower temperature such as 95 to 100 degrees Fahrenheit and monitor them closely. If after an hour or two, they don’t seem to be drying at all, try raising the temperature around 5 degrees or so. Just be sure to have patience and resist the urge to start with a higher temperature to speed things up, especially when your first learning, as too high a temperature can result in crispy, flavorless or burnt herbs rather quickly.  

How Do You Prep Your Herbs for Drying?

After I pick my herbs, I remove any dried or spotted areas, stems or other parts that I do not want. I then place them in a big bowl of water that I have placed in the sink. I then place a Stainless Steel Colander in that bowl with a splash of vinegar. Then I place the herbs in the colander and swish them around and soak them for a few minutes. (You can also use a Salad Spinner in the bowl of water instead of a colander.)

Once They are clean, I then remove the Stainless Steel Colander from the bowl and rinse the herbs well under cool running water and lay them out in one even layer on clean towels that I have placed on my counter to remove any excess moisture. I then shake them dry as much as I can and evenly spread them out in one layer onto the dehydrator trays or onto cookie sheets. I will usually then take another clean, dry towel and gently blot as much moisture as I can off the tops of the herbs.

Using the Dehydrator Method

If I’m using my oven’s dehydrator feature, I then place the herbs or spices on a cookie sheet that I line with Silicone Mat. I then go from there using the range of temperatures suggested above.

If I’m using a Dehydrator I then place them on the trays.

Air Drying Herbs and Spices

If I will be drying the herbs naturally, which I tend to do when I have large amounts or plan on using my oven for other things, I will then leave my washed and prepped herbs on the towels for several hours to make sure the rinse water has completely evaporated. I also periodically move them around and flip them during this time to help them dry more quickly and may even replace the towels they are sitting on with new clean and dry towels.

Once the water from rinsing them is completely dry, I then place them loosely in Paper Bags. I then cut several slits in the sides of the bags for airflow, close the tops of the bags and leave them on my counter to dry for several days, to a week or more. It just depends on again, the size of the herb and the humidity in the air. During the time they’re in bags I will usually open the bag once every day or so and shake and move them around just to check on their progress and make sure nothing is stuck to one another and that the air is flowing well.

Instead of using bags, you can also hang them in tied-up bundles. Just be sure to keep them in as dark a place as you can and definitely out of direct sunlight. I rarely use this method and tend to use the bags when air drying as there is a lot of direct light in my kitchen and not many places for me to hang a lot of herbs. I usually use the tied, hanging bundle method when I only have a small bundle or two to dry.

Quick Tip

If you live in a very humid area and notice that the herbs are not drying well and do not have access to a Dehydrator, try placing a fan in the area to increase air flow. If you’re using paper bags, try adding some extra holes or slits to the bags or leave the tops open.

How Do You Know when your Herbs or Spices are Dried?

Patience is definitely a virtue when drying herbs and spices for long-term storage because if they are not completely dry before you place your herbs in air-tight containers, you may end up with mold and/or mildew that will ruin your herbs and all your hard work.

To test if they’re dry, take a sample of the herbs from several different places and try to crumble them with your fingers and hands. Do they feel completely dry? Are they easily snapping or crumbling? If so, they’re dry.

How Should I Store My Dried Herbs and Spices?

Once you’ve determined that they are completely dry and ready for long term storage, the ideal storage method would be to place them in air-tight, dark-colored containers, such as these Ball Amber Wide Mouth Jars. This will help preserve the volatile oils that gives herbs their smell, flavor and health properties the longest amount of time, as it will protect them from light and air, which can cause herbs and spices to degrade more quickly.

However, this is not always possible due to financial and space reasons. I know for me that’s the case. I personally feel that having your own dried herbs and spices, even if they won’t last as long, is better than having none at all, just because they are not stored in perfect conditions that are conducive to the longest shelf life.

So I have managed to eke out a system that involves a couple of shelves and a drawer in my kitchen. I keep the herbs that I have larger quantities of (usually the herbs that I have grown and dried myself) in Clear Glass Canning Jars on the shelves. I then place smaller amounts of those herbs that I use frequently for cooking, and any smaller amounts of herbs and spices I have purchased for cooking in smaller glass Spice Bottles in a drawer in my kitchen.

With this “system”, I usually find that they last long enough to get me through to next year’s harvest, or about one year, and I then replace any leftovers with the new year’s harvest or purchase fresh herbs and spices.

How Can You Tell When Herbs and Spices Are Past Their Shelf-Life?

When an herb is fresh or freshly dried properly, they are full of volatile compounds that give them their signature scent, flavor and health properties. To tell if an herb is past its prime. Open the jar and take a big whiff. Do you smell those volatile compounds? Take some out and crush it in the palm of your hand. Do you smell them? If not, they are mostly likely past their prime and need to be replaced.

After drying herbs and spices a few times I think you’ll find that, while it takes a little hands-on practice, it is incredibly easy to do. You can do it! All you really need to get started is a few tools, a little patience, observation, and some herbs or spices. Oh, and don’t forget the cheapest and most easily attainable ingredient, air.