How To Dry Fresh Herbs In The Oven

8 Jul


Awesome Tips On Drying Your Fresh Herbs In The Oven

Today I have found great article on how to oven dry fresh herbs by Cortney Timmer. She is doing this with her beautiful daughter and explains so nicely. 🙂

Do you have plenty of herbs in your garden?  Try this, I think this is a brilliant idea.

Corteny shows you how to dry her 3 favorite herbs in a day – basil, oregano and Parseley. 

  • We cut our herbs from the garden and brought them inside right away. The best time to cut herbs is in the morning before the plants have been stressed by hot sun.
  • We rinsed them, carefully shook as much water off into the sink as possible, very gently patted them dry with clean towels, then laid them flat on the towels until they were completely dry. Note: it’s important to not bruise the leaves while rinsing and drying, because bruising releases the oils (flavors) of the plant.
  • We removed the leaves from the stems. This is such a perfect job for little hands! My girls loved helping, and their hands are the perfect size for removing tiny leaves.
  • We placed the leaves in single layers on baking sheets. (I use these silicone matson my baking sheets.)
  • Each tray of herbs went into the oven (middle rack,) heated to 175 degrees F. I put 2 trays in the oven at a time.
    The key is to vent the oven door (I placed a dish towel in the door to prop it open slightly.) If the herbs truly bake, their essential oils are destroyed and the flavor deteriorates.
  • The parsley and oregano trays were in the oven for 1 hour until they were dried. Basil took a bit longer, at 1 hour and 20 minutes. You’ll want to keep a very close eye on the herbs while they’re drying.
  • You’ll know your herbs are completely dry when you can crumble them between your fingers.
  • To store dried herbs, put them in air-tight jars and keep them in a cool, dark place. They’ll last for up to a year, however, I’ve noticed that flavor starts to deteriorate after around 6 months.


Another other herb drying method I would recommend is hanging. Carefully wash and pat dry the stems of herbs, then tie them into small bundles with a maximum of 10 stems per bundle. They need to be hung in a dark, dry and warm area with good air circulation for around 3 weeks.

Here are three ways you could using dried herbs:

  1. Use your hands to crumble them over hot stews, or beans, or casseroles as they come out of the oven (and just before serving). That with a drizzle of olive oil is a nice, incredibly fragrant finishing touch.
  2. I like to make custom blends with dried herbs. I sprinkle that on salads, eggs, vinaigrettes, yogurt, ricotta. You can bake them into breads and cakes, savory pies.
  3. Layer: I sometimes roast things like squash or potatoes sprinkled with dried oregano, sage, thyme, and then finish with more (or with fresh herbs).



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