How to Dry and Preserve Garden Herbs

There's a special satisfaction in reaching into your pantry and pulling out jars of herbs you grew and dried yourself. The flavour of home-dried herbs far surpasses the dusty, faded herbs sitting on supermarket shelves—often for years before purchase. With a dehydrator and a modest herb garden, you can stock your kitchen with fragrant, flavourful seasonings that elevate every dish.

Drying herbs is one of the simplest dehydration projects, making it perfect for beginners. The low temperatures preserve delicate essential oils that give herbs their distinctive aromas and flavours, and the short drying times mean quick results.

The Best Time to Harvest Herbs

Timing your harvest correctly maximises the essential oil content in your dried herbs. The ideal moment depends on what part of the plant you're harvesting.

For Leafy Herbs

Harvest in the morning after dew has evaporated but before the heat of the day. This is when essential oil concentration peaks. If possible, harvest just before the plant flowers—once flowering begins, the plant redirects energy away from leaf production, and flavour intensity decreases.

For Seeds (Coriander, Fennel, Dill)

Wait until seed heads have dried and turned brown on the plant. Harvest entire seed heads and dry further indoors to capture any remaining moisture.

Preparing Herbs for Dehydration

Proper preparation ensures clean, quickly-dried herbs with maximum flavour retention.

Washing and Drying

Rinse herbs gently under cool running water to remove any dirt, insects, or debris. Shake off excess water, then pat dry thoroughly with clean towels or use a salad spinner. Excess moisture extends drying time and can cause browning.

Removing Stems

For most herbs, strip leaves from stems before drying. Stems take longer to dry and typically have less flavour. Hold the stem at the top and run your fingers down its length to strip leaves efficiently. Some herbs with tender stems (like thyme and oregano) can be dried whole and stripped afterward—the dried leaves crumble off easily.

Dehydrating Common Garden Herbs

Different herbs have different drying requirements. Here's your guide to the most popular Australian garden herbs.

Basil

Perhaps the most popular culinary herb, basil requires careful handling to preserve its distinctive sweet aroma. Remove leaves from stems and arrange in single layers. Dry at 35°C for 4-6 hours. Basil is ready when leaves crumble easily. Note: basil tends to darken when dried—this is normal and doesn't indicate spoilage.

Rosemary

This Mediterranean favourite's woody stems and needle-like leaves are hardy and straightforward to dry. Leave on stems for drying, then strip after. Dry at 35-40°C for 4-8 hours until needles feel dry and brittle. Rosemary retains its colour beautifully when dried.

Thyme

Dry whole stems—the tiny leaves are tedious to strip when fresh but slide off easily once dry. Dry at 35-40°C for 2-4 hours. Thyme is done when leaves crumble off stems with light rubbing.

Oregano and Marjoram

These related herbs dry similarly. Remove leaves from stems or dry small bunches whole. Dry at 35-40°C for 3-5 hours. The intense flavour of dried oregano actually improves over fresh, making it ideal for drying.

Mint

Strip leaves from stems—mint stems are particularly fibrous and unpleasant dried. Dry at 35°C for 3-5 hours. Mint leaves should crumble when dry. Different mint varieties (spearmint, peppermint, chocolate mint) all dry well.

Parsley and Coriander

These leafy herbs require slightly more care. Strip leaves from stems and spread in thin layers. Dry at 35°C for 4-6 hours. Parsley dries well and retains good colour; coriander leaves are more delicate and work better frozen, though dried coriander is acceptable for cooked dishes.

Sage

The large, fuzzy leaves of sage dry excellently. Remove leaves from woody stems and dry at 35-40°C for 3-5 hours. Sage retains its colour and distinctive flavour beautifully.

Chives

Cut into 5-10mm pieces and spread in thin layers. Dry at 35°C for 3-5 hours. Dried chives lose some intensity compared to fresh but still add pleasant onion flavour to dishes.

Testing for Dryness

Properly dried herbs should crumble easily when rubbed between your fingers. Stems (if left on) should snap rather than bend. If any flexibility remains, continue drying—under-dried herbs will mould in storage.

Let a sample cool completely before testing, as warm herbs feel more pliable than they actually are. When in doubt, dry longer rather than risk losing your harvest to mould.

Processing and Storing Dried Herbs

Crumbling vs. Whole Leaves

Store herbs as whole leaves when possible—they retain flavour longer this way. Crumble just before use. If you prefer pre-crumbled herbs for convenience, process by rubbing between your palms or pulsing briefly in a spice grinder. Don't over-process into powder; pieces should remain visible.

Removing Stems

If you dried herbs on stems, strip leaves by rubbing the dried stem between your palms over a bowl. The leaves will fall away cleanly, and any small stem pieces can be sifted out.

Storage Containers

Store dried herbs in airtight containers away from light, heat, and moisture. Glass jars with tight-sealing lids work excellently. Label containers with the herb name and date—most herbs maintain best flavour for one year, though they remain safe longer.

Creating Herb Blends

Once you have a collection of dried herbs, experiment with creating your own seasoning blends. Classic combinations include:

• Italian Seasoning: Basil, oregano, rosemary, thyme, marjoram
• Herbes de Provence: Thyme, rosemary, oregano, marjoram, sage, lavender
• Bouquet Garni: Thyme, bay leaf, parsley (tie in cheesecloth for soups)
• Fines Herbes: Parsley, chives, tarragon, chervil

Creating custom blends also makes thoughtful gifts. Fill small jars, attach labels with contents and suggested uses, and share your garden's bounty with friends and family.

Troubleshooting Common Issues

Herbs Turning Brown or Black

This indicates temperature is too high. Reduce temperature and ensure good air circulation. Some browning in basil is normal, but significant colour change suggests overheating.

Herbs Still Flexible After Extended Drying

The herb layer may be too thick, or humidity is affecting drying. Spread herbs thinner and continue drying. In very humid conditions, drying may take significantly longer.

Herbs Lost Their Aroma

Likely dried at too high a temperature, driving off volatile oils. Always use the lowest effective temperature for herbs. Also ensure proper storage—light exposure particularly degrades aromatic compounds.

With minimal effort, you can transform a backyard herb garden into a year-round supply of flavourful seasonings. Start with a few favourite herbs this season, and you'll quickly discover why serious cooks consider home-dried herbs an essential kitchen staple.