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Preserving Herbs by Drying

If you grow herbs in your garden, you can easily dry these herbs to extend their shelf-life for use later. You can use many parts of the herb including the leaves, flowers, stems, and seeds.

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Updated:

May 3, 2024

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Andy Hirneisen, Penn State University

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Adding dried herbs to a dish is a wonderful way to add flavor to any meal while lowering sodium or salt. Dried herbs and seeds are more powerful in flavor than fresh herbs. Dried herbs are 3 to 4 times stronger than fresh herbs. When substituting dried herbs for fresh herbs, a general rule of thumb is to use less dried herbs, about ¼ to ⅓ the ratio compared to fresh herbs.

General Conversion: 1 Tablespoon fresh herbs = 1 tsp dried herbs = ¼ tsp powdered herb.

Harvesting Herbs

When harvesting herbs, pick them just before the flowers first open. Flowering herbs tend to taste bitter. Gather herbs mid-morning after the dew has evaporated. Cut stems just above a leaf or pair of leaves. Seeds should be harvested when mature. Rinse herbs in cool water and shake them to remove excess water. Only dry non-bruised and unsoiled leaves and stems.

Drying Herbs

Drying herbs is the easiest way to preserve herbs. To successfully dry foods, heat, low humidity, and air movement are needed. Sun-drying herbs is not recommended because high humidity in Pennsylvania prevents the quick removal of moisture. Even at low temperatures, the herbs can lose their nice color and flavor if dried outside in Pennsylvania.

For detailed instructions on drying herbs and seeds, please consult Let's Preserve: Drying Herbs.

Herbs can be dried by:

Oven Drying
Air-drying
Microwave Drying
Dehydrator

Storing Herbs

Store dried herbs and seeds in airtight containers in a cool, dry, dark area away from moisture. Storing them near the stove, sink, or windowsill is not recommended. Most dried herbs keep well for one year. Storing herbs whole is preferred because the herb holds its oil retaining its flavor longer, but they can be stored whole or crushed. Dried herbs can be stored in the refrigerator or freezer by placing in freezer jars or wrapping in heavy-duty aluminum foil—to avoid odor transfer. Be careful when removing them from cold storage to a warm area so that condensation does not form, and the herbs do not absorb moisture.