How to Dehydrate Herbs at Home (It’s Easier Than You Think!)

This year, I finally took the plunge and started our own little outdoor garden—and I am so excited about it! One of the things I’ve been looking forward to most? All the fresh herbs we’ll have right outside our door. Basil, mint, parsley… all the good stuff for summer cooking. 

But let’s be honest—when you have a garden or even buying a big bunch of cilantro from there store, sometimes those fresh herbs pile up faster than you can use them. I’ve definitely been there, staring at a countertop full of greenery, thinking, there’s no way I’m getting through all this before it wilts. 

For short term use, putting them in a mason jar of water in the fridge works well, but for longer term preservation, I love dehydrating herbs. It’s such a simple way to make them last longer so you can enjoy those homegrown flavors anytime you want! And you don’t have the pressure of having to use them all at once. Plus, don’t herbs from your own garden (or countertop AeroGarden) somehow just always taste better? I don’t know why that is, but it’s true!

If you want to stock your spice cabinet with your own dried herbs and avoid wasting all that goodness, keep reading! I’m sharing a bunch of easy, no-fuss ways to dry herbs—whether they’re homegrown or store-bought. 

How to Dehydrate Herbs at Home (It’s Easier Than You Think!)

There’s nothing better than having a stash of herbs ready to go whenever you’re cooking. (Especially if you’re following my summer meal prep ideas or making my winter dinner ideas! I unapologetically use a lot of herbs.) Gone are the days of last-minute grocery runs because you’re out of parsley or basil. When you dehydrate herbs at home, they’re always right there in your spice cabinet, ready to make dinner taste extra delicious. And hey, it stretches your grocery budget, too! 

In this post, I’m walking you through all kinds of super-easy ways to dry herbs at home. Fair warning, though… Once you start drying your own herbs, you might just become that person who proudly shows off their little jar collection. I totally get it! 

Is It Better to Dehydrate or Air Dry Herbs?

There are two main ways to dry herbs: air drying and dehydrating. Both work, but I’ve got to say, dehydrating herbs is definitely my favorite method! 

Dehydrating takes way less time—think 1 to 4 hours compared to about a week for air drying. And even better, the results are super consistent. Plus, there’s way less risk of your herbs molding or going bad—which, let’s be real, is a total bummer after all that growing or shopping. 

If you live somewhere with high humidity or unpredictable weather, dehydrating gives you a peace of mind. No matter how many random summer thunderstorms come your way, you know your herbs will dry properly every time. It’s quick, easy, and practically foolproof. 

What Herbs Can You Dehydrate?

• Rosemary
• Thyme
• Sage
• Oregano
• Marjoram
• Bay leaves
• Terragon
• Basil
• Parsley
• Cilantro
• Dill
• Mint
• Chives
• Lemon balm
• Fennel fronds

How to Dry Herbs

How to Dehydrate Herbs in the Oven

Step 1: Start by preheating your oven to its lowest setting (usually around 170°F or even lower if yours can go lower). To help the moisture escape, you can prop the oven door open just a bit with a wooden spoon.

Step 2: Line a baking sheet with parchment paper and spread your herbs out in a single layer. Try not to let them overlap—you want them to dry evenly. 

Step 3:  Pop the tray in the oven and let the herbs dry for 1 to 3 hours. I like to check on them every 20 to 30 minutes, just to make sure they’re not getting too crispy or burned. 

Step 4: You’ll know they’re ready when the leaves crumble easily between your fingers. It’s oddly satisfying, trust me!

Step 5: Once they’re cool, store them in an airtight jar and enjoy your homegrown (or store-bought) herbs anytime you cook. 

How to Dehydrate Herbs in a Food Dehydrator

Step 1: Start by harvesting your herbs and giving them a gentle rinse in cool water to wash away any dirt or little hitchhiking bugs. Pat them completely dry with a towel or let them air-dry until there’s no moisture left. You want them nice and dry before they go into the dehydrator. 

Step 2: Spread your herbs in a single layer on the dehydrator trays. Give them a little space so they dry evenly. 

Step 3: Set your dehydrator somewhere between 95°F and 110°F. 

For herbs like basil, mint, or parsley, lean toward the higher end. For woodier, more delicate herbs, like thyme, rosemary, or oregano, the lower setting works perfectly.

Step 4: Let them dry for about 1 to 4 hours, checking every hour to make sure they don’t over-dry. 

Step 5: You’ll know they’re ready when the stems snap easily or the leaves crumble between your fingers. 

How to Dehydrate Herbs in an Air Fryer

Step 1 – Harvest herbs early in the day, once the dew has dried off—that’s when they’re at their freshest. Give them a gentle rinse to wash off any dirt or little bugs, then pat them completely dry. You can remove herb leaves from the stems if you’d like as well.

Step 2 – Arrange the herbs in a single layer in your air fryer basket or on the racks. Make sure they aren’t overlapping so the air can flow around them evenly. 

Step 3 – If your air fryer has a “dehydrate” setting, go ahead and use that. If not, just set it to the lowest temperature it allows—ideally under 180°F. 

Step 4 – Let them dry for 2 to 4 hours, checking in every 30 minutes to an hour. If you’re running it at 180°F, keep a closer eye on them so they don’t over-dry or burn. Give the basket a little shake or just flip the herbs halfway through to ensure they’re drying evenly.

Step 5 – You’ll know they’re ready when the leaves crumble easily or the stems snap. Your spice cabinet will look fully stocked in no time!

How to Dehydrate Herbs in a Microwave

Step 1: Give your herbs a gentle rinse to clean off any dirt, then pat them completely dry with a towel. It’s really important they’re totally dry before going in the microwave—you don’t want them steaming instead of drying!

Step 2: Lay the herbs in a single layer on a paper towel placed on a microwave-safe plate. Cover them with another paper towel—this keeps the lightweight herb leaves from flying all over the place while in the microwave. 

Step 3: Microwave on high in short, 30-second bursts—most herbs will be ready in 1 to 2 minutes total. Though, this time may vary depending on the moisture content and the power of your microwave. 

Step 4: Check if they’re ready by crumbling the leaves between your fingers or snapping a stem. If they crumble easily, you’re good to go! 

How to Store Dehydrated Herbs

Use airtight containers. 

The best way to store dried herbs? Keep it airtight!

Mason jars, glass spice jars, or little metal tins with snug-fitting lids all work perfectly to help herbs stay flavorful. Just be sure to skip plastic bags for long-term storage. These materials tend to let in air and moisture, which can ruin all your hard work. 

Store them in a cool, dark place. 

Tuck those airtight containers in a cool, dark spot—think pantry, cabinet, or even a kitchen drawer. Keeping them away from light, heat, and humidity helps preserve their flavor and color for as long as possible. 

A little tip? Try not to store herbs right next to the stove or dishwasher. The heat and steam from them can shorten their shelf life. Nothing would be worse than having to toss them out after you just spent all that time prepping them!

Make sure to label everything. 

Don’t skip the labels—trust me!

When it comes to storing your dried herbs, a good label is your best friend. Be sure to jot down the name of the herb (so helpful later on) and the date you dried it right on the container. 

Even if you think you’ll remember, they all start to look a little alike after a few months. Which, when you start to build a nice little herb collection, things can get tricky. Save yourself the guessing game and just label them from the start!

Keep dry herbs for 6 to 12 months. 

Your home-dried herbs will stay fresh and flavorful for about 6 to 12 months—sometimes even longer if they’re stored properly.

Old herbs won’t hurt you, but they definitely lose their punch over time. If you’re not sure whether they’re still good, just rub a little between your fingers and take a sniff. If the aroma’s still strong, you’re good to go. If it smells like… well, not much… it’s probably time to refresh your stash!

Keep your spice cabinet stocked and your grocery bill stretched by dehydrating herbs at home. 

There’s just something so satisfying about doing things yourself at home. I’ve always been a big fan of DIY projects, so planting my own garden was a no-brainer. Plus, dehydrating also helps us stretch our grocery budget and make the most of all that garden goodness! We get to save money, savor our hard work, and have flavorful herbs all at the same time. 

The best part? You really don’t need much to do it. A microwave, oven, air fryer—or if you’re feeling fancy, a food dehydrator—and a little know-how is all it takes. Before you know it, you’ll have a stash of freshly dried herbs ready to flavor your meals for months to come!