Drying Herbs Like a Pro

Tips for Preserving Your Garden’s Goodness

Herbs hanging to dry above a sunlit kitchen counter with a bowl of lemons near a window

There’s something magical about stepping into your kitchen in the middle of winter and grabbing a jar of rosemary, oregano, or mint—knowing you grew it yourself. No plastic packaging. No mystery chemicals. Just you, your garden, and a little prep work that made it all possible.

If you’re in Zone 5, like we are, now is the perfect time to start drying your own herbs. And guess what? It’s way easier than you think. Michelle shared her method in a video last year (yes, the one where she reveals her “secret weapon” for drying herbs… spoiler: it involves a coat hanger). Let’s break it down—with a few new tricks and updates for this season.

🌿 Why Dry Your Own Herbs?

You know exactly how they were grown (organic, pesticide-free, non-GMO… the works).

They cost nothing compared to the little plastic clamshells at the store.

You get to enjoy your garden’s flavors all winter long.

Plus, it feels a little bit like kitchen magic. ✨

✂️ Harvest Smart: Timing Is Everything

Cut herbs in the morning (9–11 AM is prime time) after the dew has dried but before the sun zaps their essential oils.

Use clean, sharp pruners for woody stems (like rosemary) and scissors for tender ones (like basil).

Bundle with a rubber band as you go, and label them—trust us, dried oregano and marjoram look identical later.

Orange countertop herb dryer with basil and sliced citrus, on a white table beside potted plants

🌬️ Drying Methods

1️⃣ Hang ‘Em High (Michelle’s Favorite)

Bundle herbs and hang them upside down in a dark, dry, well-ventilated closet.

Use twist ties or bread ties to secure bundles to a coat hanger for easy hanging.

Works best for low-moisture herbs like rosemary, thyme, sage, and oregano.

2️⃣ Lie Flat & Chill

For herbs with higher moisture (think basil, mint), lay them on a mesh rack or paper towels in a single layer.

Place in a dry, dark area until crumbly.

3️⃣ Use a Dehydrator

Great for delicate herbs like parsley or chives.

Set to 95–115°F to preserve flavor.

4️⃣ Oven or Microwave (Fast Track)

Oven: Set to the lowest temp (under 180°F). Bake with the door slightly open until crispy.

Microwave: Place herbs between two paper towels, microwave on low for 30-second bursts until dry.

These methods are quick but can cook off some delicate flavors.

❄️ Freezing Herbs

Some herbs like basil and chives keep their flavor better frozen. Chop and place in ice cube trays with a little water or olive oil for easy drop-in flavor later.

Herbs drying on a table by a window, with a wicker basket and garden scissors nearby

🌱 Zone 5 Pro-Tips

Perennials (like oregano and thyme) will keep coming back—harvest lightly through summer, but stop cutting by mid-September to let them harden off for winter.

Annuals (like basil, dill, and cilantro) can be harvested heavily before frost.

Michelle’s Secret: Don’t Overcomplicate It

“I dry everything in bundles and hang them in a closet. No gadgets, no drama—just rubber bands and patience.” – Michelle

🎥 Want to see her process in action?

Watch Michelle’s original video and learn exactly how she dries herbs to enjoy all year:

Cutting and Drying Herbs

Ready to Try It?

Your garden’s bounty deserves to stick around long after summer fades. Whether you’re snipping rosemary for roasted potatoes or sprinkling dried mint into tea, you’ll thank yourself later.

✨ Come see us at The Landscape Connection for more herb growing and drying tips!

The Landscape Connection

4472 S. Mulford Rd.

Rockford, IL 61109

(815) 874-8733

www.TheLandscapeConnection.net

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