Preserving Herbs From The Garden

HerbsDrying herbs from the garden can be done by air-drying or by using a dehydrator. Other methods include drying them in the oven or outdoors.  Harvesting should be done mid-morning, after the morning dew has dried off of them. Low moisture herbs are best for air-drying while herbs with more moisture are usually dried using a dehydrator.

To air-dry, tie 5 to 10 stems together and put them in a paper bag with holes for ventilation.  Hang them upside down in a room that is well vented and has little moisture. The kitchen should not be used for this.  Once they are dried, you can then remove them from the stems and store in an airtight jar.  Dried herbs generally last between 1 to 3 years.

Herbs you can air-dry include:

  • Dill
  • Lavender
  • Oregano
  • Sage
  • Rosemary
  • Thyme

Herbs dried in the a dehydrator include:

  • Mint
  • Lemon Balm
  • Chives
  • Basil

For more information on drying herbs, go to “Preserving Herbs For the Winter” by Mother Earth or “How to Preserve Garden Herbs” from

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