How to Dry and Store Garden Herbs

Harvest and prep

1. 1Time the cut — Harvest just before flowers open (the bud stage) in early morning after dew evaporates for peak flavor.
2. 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.

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