How to dry fresh herbs in the oven. Have your own dried herbs in a little over an hour. These instructions are so easy to follow! For more simple recipes, click here.
I don’t know about you, but I hate to waste. We always eat every. last. morsel. of leftovers in our fridge. It’s so sad when I have to throw away a brand new package of produce because we didn’t use it in time. I’ve now started freezing fruit and vegetables that I can foresee we won’t be able to use before they go bad.
Now that the weather is getting colder, I also wanted to do something with all of my fresh herbs that won’t last through winter. I began researching ways to dry fresh herbs in the oven so all of that flavor doesn’t go to waste.
I knew there was a way to dry herbs by hanging them upside down in bundles. At least that’s what they do in the old British dramas I watch. But really, who has the space or the patience to wait several weeks for them to dry out naturally?
I did that once with some flowers my husband had bought me. At the end of it all I had to show for the effort were stiff, shriveled up flowers and a crumbly mess on the ground. Yeah, not doing that again!
There was also the dehydrator method, which doesn’t help if you don’t have one. The best way I found was to dry them in the oven. It only takes up to an hour and it’s so easy. Almost foolproof.
All you need is:
- Clean, dry herbs
- Baking sheets
- Oven
- Containers or bags for the dried herbs
It’s more ideal if you just have one or two varieties to dry at a time since the cooking times vary depending on the herb. I had a few different herbs to dry: flat-leaf parsley, basil, mint, lemon thyme, and rosemary. In my typical, lazy fashion, I baked them all together:) If you do that just keep in mind that some may be ready to come out of the oven before others.
The first thing you want to do is wash and thoroughly dry the herbs you’re going to use. It’ll take much longer if they’re damp so make sure they’re completely dry. I took big leaves off of their stems and laid them out evenly on a baking sheet. Little leaves like some of the parsley, mint, lemon thyme, and rosemary I left on the stem. When they’re dry the leaves will crumble right off the stems.
Spread the herbs in a single layer onto the baking sheet. It may take several baking sheets. If doing several herbs, try to place similar herbs together.
Set the oven to the lowest temperature possible, mine was 170F. Place the baking sheets on the oven racks set close to the middle of the oven. Let bake for 30 minutes with the oven door propped open to let moisture out. I have a gas oven which won’t allow me to leave the door open, so I opened it for a minute or so halfway through.
After 30 minutes check the herbs and rotate the baking sheets if necessary. Some of my herbs, like the parsley and basil, were already done. The other herbs took just a little longer. Continue to bake and check every 15 to 30 minutes. When the leaves crumble between your fingers, they’re done. All of my herbs were dry in less than 1 hour.
Allow the herbs to cool completely (any moisture can cause mold.) Crumble and store cooled herbs in a jar or an airtight container. These would also make a lovely gift if you have an overabundance of herbs. Who wouldn’t love a jar of “freshly” dried herbs?! I know I always welcome homemade food gifts!
*Helpful Tip: If you have a few leaves that aren’t quite done, instead of throwing them away, pop them into the microwave for 10-15 second increments at a time (careful not to burn them) until they’re dry and crumbly. Let cool thoroughly before storing in a container.
Wrt hanging herbs to dry, I found that don’t work in humid climates!
Thank you for your reply. The herbs that tend to darken in the oven is especially my basil. Now I freeze it between paper towels which I role up. I keep the role in a tight freezer as. When I need basil, I u role as I need and quickly throw the rest back into the freezer. This has worked well and is almost like fresh. I do make pesto but only with fresh picked, and I freeze this in small serving jars in the freezer.
Liz D.
Hi Joscelyn
What am I doing wrong when oven drying is turning leave dark and the green color is gone. I have turned to freezing because I have lost too much in the oven method.
Liz D.
Hi Liz, which herbs are you drying? It depends on the herb, but the green will sometimes fade to more of a brown color, just as it does when it dries naturally. It has no affect in the flavor though.
I did culantro I live in Northern Virginia and there is only one place I can find fresh culantro . I’m Puerto Rican and this herb is main ingredient in many of are dishes. After I made sofrito my leftover leaves I dried them will use them to add to my beans gives it a good flavor.
any suggestions regarding the best way to dry bay leaves?
This is the first time drying herbs as I have soooooo much of them and taking over and cannot get to family and friends because of covid. I have done my first batch, done some in microwaver but had to finish them in the over, turned out nice and crunchy. I had my gas over on 100 to start with but had to increase it to 160C to get that crunchy feel. Thank you so much for sharing those tips.
That’s awesome Zita! Glad you were able to preserve your herbs for future use! Thanks for taking the time to stop by and leave a review!
Thank you; and much cheaper than buying a dehydrator!
Thank you so much for the easy and helpful information! It’s just what this first timer needed! P.s. I welcome any of you with an overabundance of dried herbs to feel free to send some my way! I’m 33, and have been very spoiled, so I’m just learning to cook on my own and am experimenting with herbs. Right now I’m my oven I’ve got rosemary, sage, and mint! Phalanges crossed!!!
This is the same method I have been using for a couple of years. Turn the oven on the lowest possible temperature. The only difference is that I put parchment paper on my cookie sheet. This makes it easier to transfer the herbs. I use 2 pieces. I slide the ones on the cookie sheet onto one which I crumble the herbs on while the next batch is in the oven. I personally don’t close the oven door. With oregano, when you smell it, it’s done!
Can I used the same methods for herbal tea leaves?
You have brought up a very superb points, thanks for the post.
Iv been drying herbs by hanging upside down but it is taking so long cause I washed them first so they were wetter than usual. Can I finish them off in the oven? Thank you for any info.
Hi Beth, I don’t see why not. As long as you spread them out evenly, the water should evaporate and dry just fine. Please let me know how it goes!
My basil,parsley and thyme are out of control. Going to try oven drying tomorrow morning. Thank you
You’re welcome, Debra!! I hope you are able to get a bunch preserved for later. I need to do the same soon too, my herbs are growing like weeds!!
Actually, in some places they ARE weeds. And they can be invasive here. Some Italian and Greek friends have told me that.Thanks for the information on drying. I have hung them (have some hanging no),, microwaved them (tedious), frozen them, but think the oven will be best.
I just finished drying herbs in my kitchen window strung up in bundles. Looked cool. Ground them with my mortar and pestle and put them in shaker jars. Absolutely amazing taste!
I hate waste too!
Often I pop things into a smoothie if I’m really desperate, but I make less smoothies in wintertime, so this is ideal 🙂
Thanks as always for your lovely ideas.
P.S. Not seen many drying herbs in my friends’ homes here in London. Think it’s just a period drama thing indeed 😉
Yeah, I figured it’s a technique best left in Pride & Prejudice, haha! Thanks for stopping by, Kimberly!