There are many ways to dry fresh herbs, but drying herbs in the oven is my preferred way when I have a large harvest from the garden and need to dry my herbs quickly. It’s also great if you end up getting bargain herbs in the shops (even if they are a bit wilted).
Last time when we did that, it was snowing outside, but the smell of the drying herbs in the kitchen made the house smell amazing and really cosy.
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Recipes with fresh or dry herbs
- Mashed potatoes with fresh herbs >>
- Homemade butter with herbs >>
- Potatoe bread with cheddar and chives >>
- Smoked paprika & sage meatloaf muffins >>
- Bacon gnocchi with fresh herbs >>
What herbs can you dry in the oven?
Pretty much any herbs can be dried in the oven. Delicate herbs will be done much quicker than herbs with thicker leaves.
Herbs with thin leaves (shorter drying time)
- Basil
- Chives
- Oregano
- Parsley
- Dill
- Mint
Herbs with thicker leaves (longer drying time)
- Thyme
- Sage
- Rosemary
- Bay Leaf
Are there any herbs which should not be dried in the oven?
All herbs can be dried in the oven, but there are some herbs that won’t keep their lovely flavour when they are dried. Herbs with fine leaves such as parsley, chives, basil, borage or cilantro can loose their flavour if they are dried too quickly and on high temperature.
Whilst freezing might be a better option for these types of herbs you can still dry them in the oven if you lower the temperature to 40-50 Celsius (about 122 Fahrenheit), open the door slightly and keep checking on the progress every 15 – 20 minutes or soo.
How do I prepare my herbs for drying in the oven?
To prepare herbs for drying in the oven, you should first harvest the herbs when they are young just before flowers form. Make sure to wash and dry the herbs thoroughly before placing them on a baking sheet lined with parchment paper. Remove any damaged or discolored leaves and stems, and spread the herbs out in a single layer on the baking sheet.
Oven temperature for drying herbs
Preheat your oven to 175 Fahrenheit or 80 Celsius. This is a very low oven heat if you have a gas oven.
If you use lower temperature the drying process will take a little longer. To maximise your oven energy heat, you can always dry some herbs at the end of your baking or cooking time.
For example when you finish baking homemade bread, leave the oven to cool down a bit and then add the herbs. You can even leave the oven switched off and leave the residual heat to dry your fresh herbs.
Do I need to preheat my oven before drying herbs?
Yes, you should preheat your oven before drying herbs. The recommended temperature for drying herbs in the oven is usually the lowest temperature setting, usually around 180°F (82°C). Make sure to preheat your oven to this temperature before placing the herbs inside to dry.
Do I need to keep my oven slightly open when drying herbs?
Yes, it is recommended to keep the oven door slightly open when drying herbs in the oven so that moisture can escape. If you have a gas oven, you can open it throughout the process instead. This will help to ensure that the herbs dry evenly and prevent them from becoming too moist.
If it’s difficult to keep the oven door open, stick a wooden spatula (the handle end) in the oven door to stop closing it. Even slight gap, will help the steam to escape and your herbs will dry quicker.
Can you dry mixed herbs together in the oven?
Personally, I wouldn’t recommend this. I’ve tried this before and whilst it’s possible to do, you will need to check every few minutes which herbs are already dried and which ones are not.
Once you have them mixed on one tray, this is nearly impossible to do. You’ll either over dry the more delicate herbs or under dry the herbs with thicker leaves.
How to dry several types of herbs in oven at the same time
Better solution to drying mixed herbs at the same time, is to keep one type of herb together on individual baking tray, dry them separately and then mix them together depending on what type of mixed herbs you want to create.
Most ovens are hotter on the top (as the hot air raises), so keep the thicker types of herbs on the top shelf and the lighter ones towards the bottom. Keep checking the herbs at regular intervals as the lighter herbs will be done sooner than the ones with thicker leaves.
How long does it take to dry herbs in the oven?
This depends on what type of herbs you have. Lighter herbs (like basil leaves, chives, parsley) will take 45-60 minutes, thicker or bigger herbs (like sage, thyme or rosemary) will take longer 1-2 hrs.
How to dry herbs in oven – step by step guide
Depending on how many herbs you have, tine a baking tray or a sheet with baking parchment or greaseproof paper. You don’t really need to use the paper, but it’s easier to lift the herbs from the tray and it prevents it from getting any extra flavour (that might be on your tray from before)
If you picked your own herbs, you can use them as they are, but if you are not sure where the herbs came from, quickly run them under a water and rinse them.
You can either leave your herbs as they are or separate leaves from the stems. They will dry quicker this way.
Spread the herbs, so that they don’t overlap on your baking tray.
Place in the oven and dry for about 10 minutes, then check them and move the herbs around, so that they dry more evenly.
Depending on what herbs you are using, you might need another 10 minutes. Depending on how quickly your herbs are drying, you might need an extra 5 minutes on the top of that.
Your herbs will be ready, when they are visible dry, but also rustle against the paper.
Leave the herbs to cool down in a room temperature first.
Lightly scrunch or crumble your herb leaves and store them in an airtight storage jar, like a jam jar with a lid.
Top tips on drying your herbs in oven successfully
- Don’t be tempted to heat your oven on a higher temperature to save on time. It won’t work and you’ll only end up with burned herbs.
- If you are drying large amounts of herbs (nudge, nudge, say no more…), leave the oven door slightly open (stick a wooden mixing spoon in) to allow the moisture to escape from the oven.
Storage tips for dried herbs
Before you package your herbs, make sure that they are completely dry. If you get any moisture back in to your herbs, it might get them spoiled and eventually it can result in mouldy herbs.
What storage containers are best for dried herbs?
The best storage containers for dried herbs are airtight containers that will keep the herbs fresh and prevent moisture from getting in. Glass jars with screw-top lids or metal tins with airtight seals are great options.
You can also use clamp-lid jars like Fido jars or mason jars, but make sure to store them in a dark cupboard to prevent exposure to light. Avoid using plastic containers if possible, as they may leach chemicals into your herbs.
How long do homemade dried herbs last for?
Don’t forget to label your container with the name of the herb and use within 3-6 months.
Dry herbs (when stored correctly) won’t really go off, but they will lose their colour and flavour over time. It’s best to use them within 3-6 months, but they will be perfectly fine for a few years.
How to dry herbs in oven
Equipment
- oven
- oven baking tray
- baking or greaseproof parchment
Ingredients
- fresh herbs whatever quantity you have
Instructions
- Preheat your oven to 175 Fahrenheit or 80 Celsius. This is a very low oven heat if you have a gas oven.
- Depending on how many herbs you have, tine a baking tray or a sheet with baking parchment or greaseproof paper. You don't really need to use the paper, but it's easier to lift the herbs from the tray and it prevents it from getting any extra flavour (that might be on your tray from before)
- If you picked your own herbs, you can use them as they are, but if you are not sure where the herbs came from, quickly run them under a water and rinse them.
- You can either leave your herbs as they are or separate leaves from the stems. They will dry quicker this way.
- Spread the herbs, so that they don't overlap on your baking tray.
- Place in the oven and dry for about 10 minutes, then check them and move the herbs around, so that they dry more evenly.
- Depending on what herbs you are using, you might need another 10 minutes. Depending on how quickly your herbs are drying, you might need an extra 5 minutes on the top of that.
- Your herbs will be ready, when they are visible dry, but also rustle against the paper.
- Leave the herbs to cool down in a room temperature first.
- Lightly scrunch or crumble your herb leaves and store them in an airtight storage jar, like a jam jar with a lid.
- Don't forget to label your container with the name of the herb and use within 3-6 months.
Notes
This blog post was originally written on 18 January 2021 and last updated on 14 September 2023
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