Drying fresh herbs is an easy way to preserve their flavor and medicinal properties for months to come. Whether you prefer a slow, traditional method or a quicker oven option, the key is gentle drying and good airflow to prevent mold or scorching.

Before You Begin:
Rinse herbs thoroughly and pat completely dry with a clean towel. Remove any damaged leaves.

1. Air Dry (Best for Small Bundles)

• Gather herbs into a small bundle and secure with string or a rubber band.
  
• Hang upside down in a dark, warm, well-ventilated area.
• Allow to dry for 1-3 weeks, or until leaves are crisp and crumble easily. Drying time will vary based on bundle size, temperature, and humidity.

2. Rack or Screen Dry (Best for Delicate Herbs)

• Arrange herbs in a single layer on a mesh screen or wire rack.
• Elevate the rack slightly to allow airflow underneath.
  
• Place in a warm, dry area and let dry for 1-3 weeks, or until fully dried.

3. Paper Bag Dry (Good for Dust Protection)

• Place herbs in a single layer inside a clean brown paper bag.
• Fold or loosely close the top and hang in a warm, well-ventilated area.
• Allow to dry for 1-3 weeks, or until fully dried.

4. Oven Dry (Fastest Method)

• Preheat oven to its lowest setting (100-110°F).
• Spread herbs in a single layer on a parchment-lined baking sheet.
• Dry for 2-6 hours, leaving the oven door slightly ajar to allow moisture to escape.
• Check frequently, as herbs can burn quickly.

How to Tell When Herbs Are Dry:
Herbs are ready to store when the leaves feel crisp and crumble easily between your fingers, with no remaining moisture.