Drying Herbs

Drying herbs is one of the easiest ways to preserve garden flavor.

How to Do It

Harvest herbs in the morning, after the dew has dried but before the heat of the day. Gather small bundles and tie them with twine or a rubber band, then hang them upside down in a warm, well-ventilated space out of direct sunlight.

In about 1–2 weeks, the leaves should crumble easily between your fingers — a sign they’re ready to store and enjoy.

Want to learn more about safe and effective herb drying methods? Visit the Oregon State University Extension guide: https://extension.oregonstate.edu/food/preservation/drying-herbs

OSU Extension also offers detailed resources on dehydrators, storage, and preserving flavor so your homegrown herbs can last up to a year when stored properly. If you don’t have preservation equipment at home, check your local Library of Things — many community libraries now offer dehydrators, pressure canners, and other food preservation tools that can be borrowed for free with a library card.

Great herbs to dry

Mint • Lemon balm • Thyme • Oregano • Sage • Chamomile • Tulsi