Four Methods for Drying

Oven or Air Fyer Dehydrator

One of the most convenient ways without purchasing any extra tools, is to turn your oven or air fryer into a dehydrator. This will work best with really water-dense materials such as fruits but can be harder to keep an eye on for more delicate items like flowers. Our ovens usually will get as low at 170, but the warm setting can also work great, whatever setting gets it to the lowest temperature it can be. The oven and air fryer will dry your herbs at a speedy pace, so be sure to check them at least every 5 minutes or so. If your herbs ever get brown or black, they went too far and should not be used as they will definitely have a burnt taste to them.

Electric Food Dehydrator

This is definitely the fancy way to go, it's super quick and gets the job done about 10 times faster than the previously mentioned methods. If you are thinking about processing material regularly, you will want to invest in one of these machines. We like the Excalibur brand because of its epic warranty and overall positive customer reviews. There is also no need to follow the "Choosing the right spot" tips when choosing a spot for your electric dehydrator since it does everything itself. When filling the dehydrator you follow the same instructions as the hanging drying rack method except it is okay to put a thicker layer of herb in each rack since they have an internal air circulation. There will be a temperature setting on the machine with a chart that shows what to set different materials at. Herbs will dry in a few hours while fruit slices may take a day or two to fully dry. When I turn ours on, I make a habit of checking on it before I go to bed to know whether it should run through the night or not. Take care to make sure (especially with fruit) that it is completely dry before attempting to store.

Bunch & String Method

First, you always want to give your herbs a bath to remove any dirt or little bugs that may be hanging on from the garden. I use cool water and lightly squeeze while rinsing, this makes most bugs fall off. Shake the bunch out then let them dry on the counter over a clean kitchen towel for a bit until there are no more water droplets. Divide your herbs into small bunches and carefully remove any imperfect leaves. Make sure the more stick-like ends are all lined up together, then tie a string around it. You want it to be tight enough to hold it all together but not so tight that it bruises the plant matter. Make sure your string is long enough to tie a knot and have some leftover so that you can tie a second knot around a nail or hanger. Stringing the herbs up as pictured above is also a great way to add some beautiful decor to whichever room you've decided to hang them in. Be sure to check the bunches every day. You don't want to leave them out for too long, or it will inevitably collect dust which will probably not taste very good when you are ready to enjoy them.

​Hanging Drying Rack

I love the simple hanging drying rack, it's extremely practical for those who will forget about their bare hanging herbs and don't want them collecting dust. This inexpensive tool has screens around the shelves which will protect them a little longer than the bare method. After giving your herbs a bath and letting them dry then pick out all the sticky and discolored parts that you won't want to eat later. Fill each tray with 1 layer of herb, this means that you want to keep the plant bits from touching each other. If you don't, they could mold or dry all stuck together in such a way they will never come apart. Drying racks of this nature can also handle fruits, seeds, veggies, and even sprouts if you get the right one. However, in my experience you don't want to mix fruit drying with plant material drying, it can sometimes cause mold, not to say others haven't succeeded at this, but it takes away the "set and forget" factor I enjoy so much with this method.

Drying herbs is probably my favorite way to save and use plant matter, not only does it preserve the flavor and nutrients but it also keeps it good for a long while.

Have you ever harvested too much or purchased more than you can eat before it goes bad? Drying is also a great way to save money and waste less by preserving the goods.

I've listed the four main ways I dry herbs below along with some tips I've learned over the years.

The shelf life rule of thumb I use is 3 years, but always be sure to check your herbs for weevils before use.

How do I tell when my herbs are finished drying?

With all of these methods, the way to tell if they are ready for storage is the same. The plant matter should be crispy, crunchy, and flake into tiny pieces when touched or squeezed. If it's bendy, it still needs more time. Once your herbs are completely dry, place them in a jar with a lid and put a label on it. I like the dissolving labels available in the canning aisle of most grocery stores because they are super easy to clean without permanently marking up jars. If you have a big jar of something you know you won't use quickly, stick it in the freezer for 24-48 hours. This does lose you some of the plant nutrients, but it will kill weevil eggs and such which can be a problem with longer shelf life plant matter.

Pro Tip: Save the little herb shakers and containers from the store when they run out so that you can replace them with your own homegrown and dried herbs later.

First, Choose The Right Spot

It's important to keep these things in mind when choosing a location for drying your herbs.

• Not in direct sunlight. Make sure that as the day progresses there will be little to no direct sunlight from windows in your drying space.

• Good airflow. You want your space to have good circulation so that the herbs dry quickly, which helps drastically decrease your chances of forming mold.

• Out of reach of curious hands and paws. Have kids or cats? Have the kids help so they're involved and already touched everything they might be curious about. Cats can also be curious about herbs, so be sure to put them where they can't get ahold of them.