• When possible, preserve fresh, locally-grown herbs for the best quality and nutritional value.
• Know when fresh herbs are available in your state with this seasonal food guide.

• If this is your first time drying or it has been awhile, it is recommended that you read General Drying Information before beginning.  

1. Selection & Ingredients

• Select herbs at peak quality and flavor. Do not use herbs that show signs of decay, mold, or bruising. These defects may affect all pieces being dried.
  • Gather herbs in the morning after the dew has evaporated to minimize wilting.
• Avoid bruising the leaves. 

2. Equipment

• Use clean, food-grade dehydration equipment or oven with drying trays or racks that allow for good air circulation.
  • Many types of food dehydrators can be used and are explained in detail in Food Dehydrators.
• Storage containers
  • Clean, dry home canning jars, plastic freezer containers with tight-fitting lids or plastic freezer bags
  • Vacuum packaging is also a good storage option
• Cutting board
• Knife
• Paper towels (for removing excess moisture) 
• Timer or clock

3. Ingredient Preparation

• Rinse herbs in cool water and gently shake to remove excess moisture. 
  • Can also lightly pat with a paper towel, if needed.
• Separate clusters and discard long or tough stems.

4. Drying

• Arrange herbs in single layers on drying trays.
• Dry at 95-115 degrees F in an oven or dehydrator.
  • In areas with high humidity, 125 degrees F may be needed. 
• If necessary, turn pieces over every 1 to 2 hours during the drying period. Herbs can scorch easily toward the end of drying, so monitor more closely as drying nears completion.
• Total Drying Time: 1-4 hours in a dehydrator (may take up to twice as long in a conventional oven) 
  • Dried herbs should be crispy dry and crumble easily.

5. Storage

• Store small amounts of conditioned dried herbs in moisture-vapor-proof containers or bags.
• Label packages with name of product, date and method of pretreatment and drying.
• Store in a cool, dry, dark place or in the refrigerator or freezer.
• Properly stored, dried herbs keep well for six to 12 months.
• Discard herbs that have off odors or show signs of mold.

6. Using Dried Herbs

• Dried herbs are usually 3-4 times stronger than fresh herbs.
  • To substitute dried herbs in a recipe that calls for fresh herbs, use 1/4 to 1/3 the amount listed in the recipe.
• Dried herbs make great additions to foods with lots of liquid, such as soups, sauces or dips.