You pick up a bunch of basil or coriander for dinner, but use only half the leaves, meaning the bunches go to waste while sitting in your fridge. One way to preserve all of that delicious flavour and prevent it from going to waste is to dry fresh herbs. Wondering how to dry fresh herbs? It’s simple enough, and can be done using fresh air, an oven or even a microwave.
Once dried, herbs can be stored in airtight containers and stored in your condiments cupboard to be enjoyed whenever you need to add extra oomph to a quick and easy weeknight dinner. Herbs best suited to drying at home include rosemary, sage, thyme, bay leaves, parsley, mint, basil and taragon. Here are three simple ways to dry herbs at home.
1. How to air dry herbs
Drying herbs indoors is the most popular method, especially for low-moisture leaves such rosemary and thyme, because you retain most of the important qualities such as flavour, smell and colour.
To dry herbs indoors, tie up the stems with string and hang the bunch upside down in a cool, dry and well-ventilated spot away from direct sunlight. Avoid areas too close to the kitchen, bathroom or laundry as these areas can be warm and moist. Drying time varies between different herbs, so don’t mix your bunches.
Watch: Graham makes a DIY herb drying rack
Drying time ranges from five days to a few weeks, depending on the moisture content of the leaves. You’ll know when the herbs are dried because the leaves become crisp and crumble easily.
You can speed up the drying process by hanging them upside down in a paper bag. Doing this will also ensure any seed heads in your bunches don’t drop to the floor.
If you’re not excited at the prospect of your home being decorated with bunches of upside down leaves slowing desiccating, you can dry the herbs in the oven or microwave. This works best for leaves with a high moisture content such as basil, parsley, mint and coriander.
2. How to dry herbs in the microwave
Drying herbs in the microwave is a bit trickier than other methods, and may require several attempts. Use the low power setting and blast away for between 30 and 60 seconds. Herbs with less moisture content, such as thyme and rosemary need less time, while those with high moisture content, such as parsley and basil, need longer. You may need to experiment by increasing or decreasing the time by 15 seconds and you should expect some wastage.
After the herbs are dry, crush them and keep them in an air-tight container, either a lidded jar or a resealable plastic bag. Drying makes the flavour of your herbs more intense, so while you may throw a tablespoon of fresh herbs in your cooking mix, you only need a teaspoon when they are dried.
3. How to dry herbs in the oven
To dry herbs in the oven, turn on the oven at the lowest temperature setting and lay the herbs on baking paper. Place the tray of herbs on the lowest rack of the oven and leave the oven door slightly ajar. The time varies depending on the type of herbs – it can take an hour or two – but you can get a feel for their dryness by turning them over frequently. They’ll be ready when they are crisp (but not burnt) and crumble easily.
The best types of herbs to dry at home
Some herbs, such as rosemary, sage, thyme and bay leaves, are easier to dry than others because their leaves are firmer and they contain oils. Herbs with softer leaves, such as parsley, basil, mint and tarragon, are more affected by moisture and can go mouldy during the drying process.
It’s best to start the drying process as soon as possible after they have been picked, otherwise the leaves will wilt and lose flavour and colour. Many herbs need a gentle rinse to remove soil then a gentle shake and pat dry to remove the moisture. Throw away leaves that are discoloured, bruised or damaged.
