How to Dry Home-Grown Herbs

Pick your herbs. Wait late enough in the season until the plants have enough foliage to sustain growth after harvesting. Harvest before the first frost. Late morning, after the dew has evaporated but before the most intense heat, is the best time of day.

Separate the herbs you want to dry by moisture content. Different methods of drying work better for different herbs. Those with low moisture content can be air-dried over time, while higher-moisture herbs require quicker drying methods to avoid mold. Rosemary, sage, thyme, and dill are examples of low-moisture herbs that air-dry well. High-moisture plants include members of the mint family, tarragon, basil and lemon balm. With both types of plant, remove any damaged outer leaves before proceeding.

Air-dry the lower-moisture plants. Bundle each type of herb together, wrapping the stems with twine or a rubber band. Place them in a paper bag with the stems at the mouth of the bag, then tie the bag closed. Make several small holes in the bag for ventilation. Suspend the bag from a hook in a warm, dark room for two to four weeks.

Oven-dry herbs with higher moisture content. After removing outer leaves, place a single layer of plants on a tray and heat for three to four hours in the oven at low heat (about 180 to 200 degrees Fahrenheit).