How to Dry Herbs for Home Medicine Making

Quick Reference

Property	Details
Time Required	1–10 days depending on method
Yield	About ¼ the volume of fresh herbs
Shelf Life	6–12 months properly stored
Best Season	Morning harvest after dew dries

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Drying herbs is the simplest way to preserve your garden’s medicine. No fancy gear needed—just air, patience, and a bit of know-how. Let me show you how I’ve been doing it for years.

What You’ll Need

Basic Supplies

• Kitchen shears ad
• Kitchen twine ad
• Paper bags ad (brown lunch bags work great)
• Clean dish towel ad
• Labels ad and permanent marker ad
• Glass jars with tight lids ad for storage

Optional but Helpful

• Window screens or cooling racks ad
• Small fan for air circulation ad
• Oven thermometer ad (if using oven method)
• Food dehydrator ad (for humid climates)

Before You Start: Harvesting

Pick your herbs in the morning after the dew dries but before the day gets hot. This is when the oils are strongest. Choose healthy leaves and flowers—skip anything with spots, bugs, or damage.

Don’t wash herbs unless they’re actually dirty. If you must rinse them, pat completely dry with a clean towel. Extra moisture is the enemy of good drying.

Method 1: Air Drying (Easiest)

This is my go-to method. It costs nothing and works beautifully for most herbs.

For Leafy Herbs

Best for: Peppermint, lemon balm, sage, oregano, thyme

1. Bundle 4–6 stems together with string. Don’t make bundles too thick—air needs to circulate.
2. Hang upside down in a warm, dry spot away from direct sun. I use my kitchen corner, but a covered porch or spare room works too.
3. For dusty areas, slip the whole bundle into a paper bag with holes punched for airflow. This also catches any leaves that drop.
4. Check after 5 days. Leaves should crumble between your fingers when ready—usually takes 5–10 days total.

For Flowers

Best for: Chamomile, calendula, lavender

1. Spread flower heads in a single layer on a clean window screen or cooling rack. Don’t let them touch.
2. Place in an airy spot out of direct sun.
3. Turn them gently every couple days.
4. They’re ready when petals feel papery and centers are completely dry—about 3–7 days.

Method 2: Oven Drying (Faster)

Good for when you need herbs dried quickly or live somewhere humid.

Best for: Thick leaves like rosemary, roots like echinacea

1. Set your oven to the lowest temperature—ideally 95–110°F. If your oven doesn’t go that low, just use the oven light.
2. Spread herbs in a single layer on a baking sheet lined with parchment.
3. Prop the oven door open slightly with a wooden spoon to let moisture escape.
4. Check every 30 minutes. Most herbs dry in 2–4 hours this way.

Warning: Don’t let the temperature go above 110°F or you’ll cook out all the good stuff. Use an oven thermometer if you’re not sure.

Special Notes for Roots

Example: Echinacea root, ginger, marshmallow root

1. Scrub roots clean and slice into ¼-inch pieces while fresh (they’re impossible to cut once dry).
2. Spread on your baking sheet.
3. These take longer—usually 6–12 hours at 100–110°F.
4. They’re done when pieces snap cleanly instead of bending.

Method 3: Dehydrator (Most Controlled)

If you dry herbs regularly or live in a humid climate, a dehydrator is worth the investment.

1. Arrange herbs in single layers on dehydrator trays.
2. Set temperature:
   • Leaves and flowers: 95–105°F
   • Roots and thick stems: 110–120°F
3. Dry until crisp:
   • Leaves: 2–4 hours
   • Flowers: 4–6 hours
   • Roots: 8–12 hours

Tip: Don’t mix strong-scented herbs like mint with mild ones—the flavors can transfer.

How to Tell When Herbs Are Done

This is the most important part. Under-dried herbs will mold; over-dried ones lose their medicine.

• Leaves: Should crumble easily between your fingers
• Flowers: Petals feel like tissue paper, centers are brittle
• Roots: Snap cleanly with no bendiness
• Stems: Break with a snap, not a bend

When in doubt, dry a bit longer. Better too dry than moldy.

Storing Your Dried Herbs

Once your herbs pass the dryness test:

1. Strip leaves from stems (unless you want to keep them whole).
2. Store in glass jars with tight lids. Fill jars all the way—less air means longer shelf life.
3. Label with the herb name and date. Trust me, you’ll forget what’s what.
4. Keep in a cool, dark cupboard. Not above the stove—heat ruins them.

Shelf Life:

• Leaves and flowers: 6–12 months
• Seeds: 2–3 years
• Roots: 2–3 years

Your herbs are still good if they smell strong and keep their color. Faded color or no smell means it’s time to dry a fresh batch.

Troubleshooting Common Problems

Herbs turned brown or black: Too much heat or sun exposure. Next time, use lower heat or find a shadier spot.

Moldy spots appeared: Not dry enough before storing, or stored somewhere humid. When in doubt, dry longer.

Lost all smell: Dried too hot or stored too long. Aromatic herbs like mint are especially sensitive—keep temps under 100°F.

Taking forever to dry: Your space might be too humid. Try adding a fan for air movement, or switch to the oven or dehydrator method.

Quick-Dry Cheat Sheet

Herb Type	Example	Best Method	Time
Delicate leaves	Basil, cilantro	Air dry in paper bag	5–7 days
Sturdy leaves	Rosemary, sage	Air dry bundles	5–10 days
Flowers	Chamomile, calendula	Screen drying	3–7 days
Roots	Echinacea, ginger	Oven or dehydrator	8–12 hours
Seeds	Fennel, coriander	Paper bag upside down	7–14 days

Using Your Dried Herbs

Remember that dried herbs are stronger than fresh—use about ⅓ the amount a recipe calls for if it specifies fresh.

For tea: Start with 1–2 teaspoons dried herb per cup of boiling water.

See our guide on hot infusions for detailed instructions on making herbal teas and infusions.

Safety Notes

• Always label everything. Dried herbs can look alike.
• If you see any mold (fuzzy spots), throw out the whole batch.
• Keep dried herbs away from children and pets until you’re ready to use them.
• Some herbs (like comfrey) are for external use only—research before drying.
• Wear gloves when handling irritating plants like nettle.

Special Equipment Worth Considering

While not necessary, these tools make drying easier:

• Herb drying rack ad : Multi-tiered mesh screens for air drying
• Basic food dehydrator ad : Great for humid climates
• Mesh drying bags ad : Protects herbs while allowing airflow
• Humidity meter ad : Helps you know if your drying space is dry enough (aim for under 60% humidity)

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Remember: Drying herbs is forgiving. Your grandmother didn’t have a dehydrator or perfect conditions, and her herbs worked just fine. Start simple, pay attention, and you’ll quickly get a feel for what works in your kitchen.

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