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4.67 from 3 votes

How To Dry Fresh Herbs

No need to throw those fresh herbs out if you aren't using them, drying herbs for yourself is the best option for ensuring they haven't been sitting on a shelf for a year, and that they will add the best flavor possible.
Prep Time5 mins
dry21 d
Total Time21 d 5 mins
Course: condiment, extra
Cuisine: American
Keyword: dried herbs, drying herbs, homemade dried herbs
Servings: 1 jar
Calories: 5kcal
Author: Jen Pinkston

Ingredients

  • Fresh herbs
  • Twine or String
  • Warm dry environment
  • Patience

Instructions

  • Tie herbs into bundles leaving a loop to hang upside down.*
  • Hang herbs in a dry, warm area.
  • Leaves will appear dark and will be crispy in texture. Remove from stems and store in an airtight container for 2-3 weeks for best flavor. Chop larger leafed herbs before storing.
  • Small leafed herbs like thyme, oregano, and rosemary will take about 4-7 days to dry out completely. While larger leaves, like basil and parsley, can take up to 2 weeks.

Notes

*Be sure to keep these bundles breathable and small otherwise they will not dry well and may mold.

Nutrition

Calories: 5kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 7mg | Potassium: 69mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1053IU | Vitamin C: 17mg | Calcium: 17mg | Iron: 1mg