Drying your own herbs is easy and fun to do. We explain it in a few simple steps, using two kinds of methods.
Herbs that are suitable for drying
Thyme, mint, oregano, bay leaves, marjoram, rosemary, sage, tarragon.
Method 1: Drying on a line
- Tie the herbs together in bundles with a rubber band.
- Hang the bundles upside down on a line.
- Wrap a paper bag around the herb bundles to keep them dust-free.
- Leave them to dry in a warm and well-ventilated space, such as an attic, for one or two weeks.
Method 2: Drying in the oven
- Pre-heat the oven to 35°C/95°F.
- Rinse the herbs an pat them dry.
- Lay the herbs on a baking sheet covered in a tin foil or on an oven rack.
- Leave the oven door open a crack so that the moisture can escape.
- Do not dry for more than twelve hours. If the herbs start to give off a scent, they have actually been drying for too long.
Keep in a cool dark place in airtight cans or jars and do not crush the herbs until you’re ready to use them. Shelf-life is around twelve months.
Text Caroline Buijs Illustration Louise Lockhart