Store Fresh Herbs Like Spices

By Liam Foster · October 10, 2026

Why Dry Your Own Herbs?

Home-dried herbs taste dramatically better than store-bought. You control the freshness, and many herbs (rosemary, thyme, oregano) dry beautifully with minimal effort.

Method 1: Air Drying

Bundle herbs with twine and hang upside down in a warm, dry room with good airflow. Most herbs dry in 1-2 weeks. They are ready when leaves crumble easily between your fingers.

Method 2: Oven Drying

Spread herb leaves on a parchment-lined baking sheet. Set oven to its lowest temperature (usually 170F) with the door cracked. Check every 15 minutes. Most herbs dry in 1-2 hours.

Method 3: Microwave Drying

Place herb leaves between paper towels. Microwave on high for 30-second bursts, checking between each. This is the fastest method but requires attention to avoid burning.

Best Herbs to Dry

Excellent: Rosemary, thyme, oregano, sage, bay leaves
Good: Mint, tarragon, dill
Avoid: Basil (turns black), cilantro (loses flavor), parsley (use fresh)

Storage

Strip dried leaves from stems and store whole in airtight jars. Crush only when ready to use — whole dried leaves retain flavor 2-3x longer than pre-crushed.