Drying and Storing Homegrown Herbs for Better Flavor

Drying is one way to preserve culinary herbs for later cooking. Begin with clean, sound leaves and discard plant material that is dirty, decayed, or moldy. Follow a tested extension method for the herb and equipment you have; air-drying requires good circulation and a dry environment, while a dehydrator should be used according to its manufacturer's instructions. Herbs are ready for storage only when thoroughly dry and crisp. Damp material can mold inside a closed jar.

Keep the aroma after drying

Allow dried herbs to cool, then store them in clean, airtight containers labeled with the herb and date. Keeping leaves whole or in larger pieces until use can help preserve their aroma. Place containers away from direct sunlight, heat, and moisture, including steam from a cooking pot. Do not crush a large harvest all at once if you can grind or crumble a small amount when needed.

Check before cooking

Dried herbs generally lose flavor over time. Smell a pinch before using it; a clear, characteristic aroma is more useful than relying only on a calendar. If the material is damp, clumped, moldy, or contaminated by insects, discard it. Home drying preserves flavor but is not a substitute for safe handling of foods that require refrigeration or cooking.

Sources and further reading

• Preserving Herbs by Drying - Penn State Extension.
• Growing, Harvesting, and Drying Herbs - Iowa State University Extension and Outreach.

Health disclaimer

This article is for general education only. Its information and suggestions are not medical advice, diagnosis, or treatment and may not be right for everyone. Ask a qualified health professional for advice that fits your health, medications, and needs before changing your diet, exercise, supplement use, or care.