How to Dry Garden Herbs

Overview

Drying your own herbs is an excellent way to make your spring and summer growth last the whole year. You can safely store dried herbs for up to one year and use them to season your cooking. You can dry garden herbs at home with only a few simple supplies that you may already have around the house.

Step 1

Wash and dry the freshly cut herbs. Handle them carefully to avoid crushing or otherwise damaging the herbs.

Step 2

Determine whether you are working with low- or high-moisture herbs. Examples of low-moisture herbs are dill, thyme, sage, oregano and rosemary. High-moisture herbs are those such as basil, mint, oregano and lemon balm. Gather four to eight stems of a low-moisture herb, or two or three stems of a high-moisture herb together, holding the herbs so that the leaves are hanging downward.

Step 3

Insert the herbs into a brown paper bag with the stems protruding from the top. Tie the top of the bag together with a piece of twine or a rubber band.

Step 4

Poke several small holes in the top of the bag to allow for air circulation. Hang the bag in a warm, dark area. For high-moisture herbs, this area should also be well-ventilated to prevent molding.

Step 5

Check the herbs periodically over a two-to-four-week period and remove them when they are dried. Store them in an airtight container in a cool, dark area.