Harvesting and Drying Herbs
Knowing when and how to harvest herbs — and how to dry them properly — determines the quality of your preserved supply. Well-dried herbs are far more flavorful than the dusty jars on grocery store shelves.
When to Harvest
For the highest concentration of essential oils (and therefore the best flavor), harvest in the morning after the dew has dried but before the heat of the day. For most herbs, the best time to do a major harvest for drying is just before the plant flowers — this is when oil production peaks. Individual exceptions:
- Basil: harvest continuously; never let it flower
- Oregano: harvest just as flower buds form
- Dill: harvest leaves anytime; harvest seeds when they turn brown
- Cilantro: harvest leaves early; let it bolt for coriander seeds
How to Harvest
Use sharp scissors or pruners. Cut stems rather than pulling (pulling can damage roots). For bushy herbs like basil and oregano, cut just above a leaf node to encourage branching. For herbs with a rosette growth pattern (parsley, cilantro), cut outer stems at the base. Never harvest more than one-third of a plant at one time — leave enough foliage for the plant to recover.
Drying Methods
Air Drying (Best for: rosemary, oregano, sage, dill, bay laurel)
Bundle 5–8 stems together with a rubber band or string and hang upside down in a warm, dry, well-ventilated area out of direct sunlight. A garage, attic, or covered porch works well. Herbs are dry when they crumble easily between your fingers — typically 1–2 weeks depending on humidity. Strip leaves from stems and store in airtight jars in a dark cupboard.
Oven Drying
Spread herbs in a single layer on a baking sheet. Set the oven to its lowest setting (170°F or lower if possible — ideally 150°F). Leave the oven door cracked slightly to allow moisture to escape. Check every 30 minutes. Most herbs are done in 1–2 hours. This method is faster but slightly more likely to degrade delicate flavors.
Food Dehydrator
The most controlled method. Set to 95–105°F for herbs. Spread leaves in a single layer on trays. Most herbs dry in 2–4 hours. This is the best option for high-volume drying.
Herbs That Dry Well vs. Don't
Dry well: rosemary, oregano, sage, bay laurel, dill seed, coriander seed from cilantro
Don't dry well (use fresh or freeze instead): basil, cilantro leaves, mint, chives, parsley, curry leaves
For herbs that do not dry well, see Preserving Herbs for Winter for freezing and other preservation methods. Also see Fresh vs. Dried Herbs for substitution ratios.