Gather fresh herbs in the morning after the dew dries
Rinse quickly if needed, then pat dry completely
Remove damaged leaves and tie small bunches with string
Air-dry upside down in a dark, dry, well-ventilated area
Hang herbs so leaves are not touching walls or each other
Check daily and remove any leaves that darken or mold
Dry until leaves crumble easily and stems snap
For oven drying: spread herbs in a single layer on a baking sheet
Oven-dry at the lowest setting (typically 170–200°F / 75–95°C) with the door slightly ajar if possible
Stir or flip gently every 15–30 minutes
Dry until leaves crumble easily (often 1–3 hours, depending on herb and thickness)
For dehydrator drying: spread herbs in a single layer on trays
Set dehydrator to about 95–115°F (35–46°C)
Dry until leaves crumble easily (often 1–4 hours depending on herb)
For microwave drying: place herbs between paper towels in a single layer
Microwave in short bursts (10–30 seconds), letting rest between bursts
Stop when leaves are dry but not browned
Store dried herbs in airtight containers away from light and heat
Label containers with herb name and date
Use within 6–12 months for best flavor