Can I Dehydrate Herbs And What’s The Best Way?

I’ve just started growing herbs in my garden this year, and they’re growing like crazy now! I want to preserve them so they don’t go to waste, but I’m not sure how to do it. Can I dehydrate them at home? If so, what’s the best way? I’ve read a few things online, but some of the advice doesn’t seem practical. What should I keep in mind to get the best results before I jump in? Thanks! Doris, Austin, USA

Can You Dehydrate Herbs at Home?

Absolutely! Dehydrating herbs has got to be one of the easiest and foolproof ways to preserve the flavors of your herb garden for the long haul. If Doris’s herbs are already going wild in the garden, then dehydration is a great go-to method to handle that bumper crop.

All you really need is a bit of patience, a proper drying method, and some basic storage know-how, and you’ll be enjoying homegrown herbs all year long – even in the dead of winter. Plus, it’s way cheaper than consistently buying those little jars of dried herbs at the store (I mean, who knew parsley could be so pricey?).

Why Dehydrate Herbs?

Herbs can lose their freshness quickly, especially delicate ones like basil or cilantro. If you leave them sitting in the fridge for too long, they get sad and wilty, and that’s no good. Dehydrating them not only preserves them longer but keeps that homegrown flavor intact. But unlike drying something like fruit, which can change dramatically when dried, herbs mostly maintain their original flavor and aroma – although they can become slightly less potent.

Here are a couple of reasons why dehydrating herbs is a savvy option for preservation lovers like Doris:

• Saves Space – Dehydrated herbs take up a tiny fraction of the space of fresh or even frozen herbs. Great for small kitchens or pantry spaces (I’ve been there and feel your pain).
• Long Shelf Life – Properly stored dried herbs can last anywhere from 6 months to a year – way longer than fresh ones.
• Convenience – No need to thaw or chop; just shake a little into your cooking, and you’re good to go.

Best Methods for Dehydrating Herbs

So, Doris, when deciding how to dehydrate herbs, you’ve got a few solid (yet simple) ways to go about it. Let’s break down some of the most popular methods so you can pick what suits you best.

1. Air Drying (Old-School Style)

This is the most traditional route and probably the easiest if you’re not in a rush. Air drying works best with tougher herbs like rosemary, thyme, and oregano – think woody stems.

To air dry:

• Gather your herbs into small bunches (maybe 4-6 stems per bunch), tie them at the base using string, and hang them upside down somewhere dry and dark.
• Some folks like to hang them in a paper bag with holes punched in it to keep dust and bugs away. Plus, it collects any little leaves that fall off during the process.
• Let them dry for 1-3 weeks, checking periodically to make sure they’re totally dry before storing. You’ll know they’re ready when the leaves crumble easily between your fingers.

Tip:

2. Dehydrating in a Food Dehydrator

If you’ve got a dehydrator hiding in the back of your cupboard, this is by far the quickest and most efficient way to dry herbs. The bonus? It only takes hours, not weeks.

To dehydrate herbs using a dehydrator:

• Spread out your herbs evenly on the dehydrator trays. Be sure the leaves aren’t too stacked or overlapping so they dry evenly.
• Set the temperature to around 95-115°F (35-46°C). Higher temperatures can scorch the delicate leaves, so I keep mine on the lower side.
• Check them every couple of hours to make sure they’re drying at a consistent rate. The drying process usually takes anywhere from 2 to 6 hours.

Tip:

3. Drying Herbs in the Oven

No dehydrator? No problem, Doris. Your oven can handle herb drying too! Just keep an eye on things because herbs can dry pretty fast in there, and you don’t want crispy-burnt nasturtiums (voice of experience here).

To use the oven for drying herbs:

• Spread the herbs in a single layer on a baking sheet. Space them out to ensure good airflow.
• Set the oven to its lowest temperature (usually around 140°F or 60°C). You want them to dry, not cook, so this part’s important!
• Keep the oven door cracked open slightly to allow moisture to escape. You’ll want to check them every 30 minutes or so, flipping them halfway through.
• After 1-4 hours, your herbs should be done. They’ll dry faster than air drying but still need monitoring to avoid roasting.

Tip:

4. Microwave Drying (The Quick ‘n’ Easy Option)

If you’re in a hurry and just need a little bit of dried herbs fast, the microwave is your friend. This may surprise folks, but it works, especially for smaller batches of herbs like parsley or cilantro.

Here’s how to microwave dry herbs:

• Place a single layer of clean, dry herbs between two paper towels.
• Microwave on high for 30-second intervals, checking after each round to see how they’re doing.
• After 1-3 minutes, your herbs should be totally dry – but be careful not to overdo it, or they’ll turn to ash before your very eyes.

Caution:

Common Mistakes When Dehydrating Herbs

Even though dehydrating herbs is super manageable, there are still a few things that can go sideways. Doris, you can avoid these rookie mistakes with a few simple reminders:

• Not Checking for Readiness – If there’s any moisture left in the herbs when you store them, they’ll mold. Always check that your herbs are fully dry before putting them away. If they’re not crumbly, they’re not done.
• Overlapping Herbs – Whether air drying, oven drying, or using a dehydrator, spread those herbs out! Overlapping means some herbs will dry slower than others, leading to uneven textures. Nobody wants that.
• Drying in Humid Environments – If it’s raining cats and dogs outside, or if your kitchen is super humid (maybe cooking up a storm?), wait for drier weather. Humidity makes herbs take forever to dry, and you run the risk of mold.
• Over-Drying – Yes, this is possible! If herbs are stored too long in a high-heat environment, they can lose color and flavor.Trying to be too cautious (like leaving them in the oven for too long) can leave you with sad, tasteless herbs.

Storing Your Dehydrated Herbs

Okay, Doris, once your herbs are dry and crisp (yay!), you’ve got to store them properly to keep all that flavor intact.

Containers Matter:

Label and Date:

Keep Them in a Cool, Dark Place:

Herbs That Are Great for Dehydrating

Some herbs dry better than others, with tougher, woodier herbs being the best candidates. Here’s a list of common garden herbs that dry beautifully:

• Thyme
• Rosemary
• Oregano
• Sage
• Mint
• Parsley
• Basil (though it loses potency more quickly than heartier herbs)

Tip for Basil:

What to Do if Herbs Don’t Dry Properly?

Moldy herbs? Ew. If this happens, it means some moisture was trapped in the herbs when you stored them. Unfortunately, once mold starts, it’s really not safe to use those herbs anymore. Toss them and start fresh.

If you’re air drying and they seem to be taking forever, try moving them to a less humid spot or increasing airflow by setting up a small fan nearby.

For oven or dehydrator drying, just give them more time. They’ll get there.

Final Thoughts…

Doris, dehydrating your herbs is not only an easy way to stretch out the harvest, but it’s also super satisfying when you can pull out a pinch of thyme in January, knowing it came from your own garden. Just remember, take your time, make sure everything is dried just right, and keep them stored in a cool, dark place until you need them. Thanks for sending in such a fun question! You’ve got this!