How-to Guide
How to Dry and Store Garden Herbs
The short answer
For the strongest flavor, harvest herbs just before the flower buds open, in the early morning after the dew dries. Rinse, shake off water, and remove damaged leaves. Then dry them by air-drying small bundles hung in a well-ventilated spot, or with a dehydrator or microwave for a quick result.
Once the leaves are brittle and fully dry, store them in airtight jars in a cool, dry, dark place away from light and heat. Dried herbs keep well for about a year.
Harvest and prep
- 1Time the cut — Harvest just before flowers open (the bud stage) in early morning after dew evaporates for peak flavor.
- 2Clean and sort — Rinse in cool water, shake off moisture, and discard bruised or soiled leaves and stems. Label bundles now, since dried herbs look alike.
Dry the herbs
- Air-dry: tie stems of mint, sage, or thyme into small clusters and hang in a dry, well-ventilated area.
- Dehydrator: dry at about 95 to 115 degrees F for fast, controlled results.
- Microwave: works for small quantities.
Store
After the herbs are completely dry and brittle, pack them in airtight jars and keep them cool, dry, and dark. Light and heat degrade quality.
✔ Dried herbs stored airtight in a cool, dark place keep well for up to about a year.
Sources
Reviewed 2026-07-18. We cite university Extension, government, and established horticultural sources — and never invent pesticide rates or dangerous treatments.
- Oregon State University Extension — Drying herbs — Harvest before flowering in early morning; air-dry, dehydrate, or microwave; store airtight, cool, and dark.
- Iowa State University Extension — Growing, Harvesting, and Drying Herbs — Tie stems in clusters to hang-dry; label herbs; store dried herbs in airtight jars away from light.
- Penn State Extension — Preserving Herbs by Drying — Dry herbs until brittle and store in airtight containers in a cool, dark place for up to a year.