Growing your own herbs is both easy and rewarding, but what do you do when your harvest is bigger than you can use? The answer: dry them!
Dried herbs are a fantastic way to capture the flavors of summer and enjoy them all year round. Oregano, thyme, rosemary, and sage are just a few examples of herbs that keep their aroma and character beautifully when dried.
Which herbs are best for drying?
Most sturdy, woody herbs are perfect for drying because they have a naturally low moisture content and a strong flavor. Some favorites include:
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Oregano – brings a warm, Mediterranean touch to tomato sauces and pizzas.
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Thyme – ideal for meat, root vegetables, and hearty stews.
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Rosemary – enhances grilled dishes, potatoes, and bread.
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Sage – classic in butter sauces and dishes like saltimbocca.
How to dry herbs at home
1. Harvest at the right time
Pick the herbs before they flower, ideally in the morning after the dew has dried but before the sun gets too strong. That’s when the flavor is most concentrated.
2. Rinse and dry
Lightly rinse under cold water and pat dry with a clean towel or let them air dry thoroughly.
3. Hang or lay out
Tie small bunches and hang them upside down in a dry, airy, and dark place. You can also lay them flat on a mesh or parchment paper.
4. Store properly
Once the leaves feel crisp, they’re ready. Crumble them into jars or keep whole sprigs in airtight glass containers, preferably dark ones to protect the aroma.
Extra flavor tips
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Avoid drying herbs in direct sunlight—it can fade the color and weaken the flavor.
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Taste your herbs before drying to decide how intense you want them.
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Add a piece of dried chili or garlic to the jar if you want to give your mix an extra kick.
Drying herbs is both sustainable and delicious. A well-stocked spice shelf lets you enjoy your homegrown flavors long after summer has passed—bringing back memories of sunny days in the garden every time you cook.
