There’s nothing like the fresh flavor of herbs from your garden — but once winter hits, those lush leaves and fragrant sprigs disappear. The good news? You can dry herbs for winter use and enjoy their taste, aroma, and health benefits long after the growing season ends.
This guide walks you through an easy, no-fuss method to dry herbs at home. Whether you’re a beginner or an experienced gardener, this process works for almost every common kitchen herb — and requires no fancy equipment.
Why Dry Herbs for Winter?
Drying herbs lets you:
- Preserve flavor and aroma for cooking
- Maintain a natural medicine cabinet through cold months
- Avoid store-bought herbs that are often stale or low in quality
- Save money and waste less of your harvest
A handful of properly dried herbs can enhance everything from soups and stews to teas and remedies — all winter long.
Best Herbs to Dry for Winter Use
The easiest and most reliable herbs to dry include:
Woody herbs (high oil content, long shelf life):
- Rosemary
- Thyme
- Sage
- Oregano
- Marjoram
Soft-leaved herbs (require more care):
- Basil
- Mint
- Parsley
- Dill
- Cilantro
- Lemon balm
Woody herbs retain their flavor longer, while leafy herbs are more delicate but still worthwhile when dried properly.
Supplies You’ll Need
You don’t need much to get started:
- Fresh herbs (harvested or store-bought)
- Scissors or garden snips
- Paper towels or clean dish towels
- String, twine, or rubber bands
- Brown paper bags (optional but helpful)
- A well-ventilated indoor space
- Airtight jars or tins for storage
Avoid plastic bags for drying — they trap moisture and encourage mold.
Step-by-Step: Easy Method to Dry Herbs for Winter
Step 1: Harvest at the Right Time
- Pick herbs before flowering for maximum oil concentration
- Choose the morning hours, after dew dries but before direct sun hits
- Select only healthy, undamaged stems
Tip: Avoid harvesting during or right after rain — wet herbs mold easily during drying.
Step 2: Clean and Dry the Herbs
- Rinse herbs gently under cool water
- Shake off moisture
- Pat dry with a towel
- Spread herbs out on a clean surface to air dry for 1–2 hours before bundling
Damp herbs are the main cause of spoilage — this step is non-negotiable.
Step 3: Bundle and Hang Herbs (for Woody Varieties)
For rosemary, thyme, oregano, and sage:
- Tie small bunches with twine or a rubber band
- Hang upside down in a dark, dry, well-ventilated space
- Use paper bags with holes to cover if dust or insects are a concern
Allow space between bundles for airflow. Drying typically takes 7–14 days.
Step 4: Lay Flat to Dry (for Leafy Herbs)
For basil, mint, parsley, or dill:
- Spread in a single layer on a drying screen, mesh rack, or paper towel
- Avoid overlapping leaves
- Place in a dark, airy location
- Turn leaves daily for even drying
Leafy herbs may take 5–10 days to dry fully.
Step 5: Test for Doneness
You’ll know herbs are fully dry when:
- Leaves crumble easily
- Stems snap when bent
- No moisture remains — even in the thickest part
If they feel soft or flexible, let them dry longer. Storing herbs before they’re fully dried leads to mold and flavor loss.
Step 6: Store Your Dried Herbs
Once dry:
- Strip leaves from stems (if needed)
- Store whole leaves whenever possible
- Place in airtight containers — glass jars, metal tins, or spice containers
- Label with name and date
- Keep in a cool, dark, dry place
Avoid crushing herbs until you’re ready to use them — whole leaves preserve flavor longer.
Quick Reference: Drying Time by Herb Type
| Herb | Method | Average Dry Time |
|---|---|---|
| Rosemary | Hanging | 7–10 days |
| Thyme | Hanging | 5–8 days |
| Basil | Flat drying | 5–10 days |
| Mint | Flat drying | 5–7 days |
| Sage | Hanging | 7–10 days |
| Oregano | Hanging | 5–7 days |
| Parsley | Flat drying | 6–9 days |
Tips for Long-Lasting Flavor
- Keep herbs away from light, heat, and moisture
- Store in small containers to reduce air exposure
- Never store above a stove, near windows, or near the sink
- Add a food-safe desiccant pack if you live in a humid area
Properly dried and stored herbs will last 6 to 12 months with good flavor.
FAQs
Can I dry herbs in the oven for winter storage?
You can, but it’s not ideal. Ovens are often too hot and can destroy delicate oils. Natural air drying or a dehydrator on low heat is better for flavor retention.
Can I mix different herbs together while drying?
No. Each herb has its own drying time. Always dry herbs separately to prevent uneven drying and preserve distinct flavors.
What if I missed the summer harvest? Can I still dry herbs in fall?
Yes — as long as the plant is healthy and hasn’t flowered or browned. Harvest before the first frost and dry indoors.
Are dried herbs still good for tea and cooking?
Absolutely. In fact, dried herbs are often more potent by weight than fresh. Just reduce the amount used — roughly 1 tsp dried = 1 tbsp fresh.
Do I need a dehydrator for drying herbs?
No. This easy method uses natural air drying, which is free, energy-efficient, and effective when done correctly.
Final Thoughts
Drying herbs for winter doesn’t have to be complicated. With a few basic materials and a little patience, you can preserve your herbs naturally and enjoy their full flavor all winter long.
Use this simple method to keep your pantry stocked with rosemary, mint, thyme, basil, and more — and make every winter meal richer, warmer, and more aromatic.