How to cut and dry herbs at home

When we moved into the farmhouse nearly 20 years ago, I was fascinated by how many hooks hung from the beams. The room we now boastfully call our boot room was once the scullery and was the most practical room in the house – a place for cooking and preserving much of the produce grown on the farm.

I used to think these hooks were for meat, but now I suspect that many of them were hammered into the wood to hang herbs and flowers to dry.

At this time of year, the room’s two exterior doors remain open most of the day, allowing a warm breeze to blow through and quickly dry any bouquets dangling from the rafters.

Late summer is a good time to harvest garden herbs for drying. The recent warm temperatures have caused many varieties to flower, and if you prune them back now, you can often see a vigorous resurgence.

Even annual herbs like basil and coriander can be cut and dried before they die from the weather.

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I usually cut the annual plants at the base. I cut the perennial plants so that they lose about a third of their height. I dry almost every herb – lemon balm, dill, mint, sage, savory, thyme, oregano – with two exceptions: parsley and chives lose too much of their vibrant flavor.

Drying herbs is not rocket science. Remove any dead or damaged leaves and remove the stems. This makes the bundle easier to tie and prevents moisture from getting trapped under the string tie. I hang my bundles upside down and tie them tightly. Hanging the herbs upside down helps retain their fragrant oils in the leaves.

The maximum bundle size depends on the number of stems you can comfortably hold in one hand. Larger bundles are difficult to dry. Herbs need a lot of air circulation and must not absorb any moisture in order to dry. Places with steam are taboo, otherwise the leaves will mold.

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Most purists insist that you shouldn’t wash herbs before drying them because this will remove some of the scented oils. However, if you’re worried about dirt or bugs, run your herbs briefly under cold water and put them in a salad spinner or dry them on paper towels before hanging them up.

Some herbs need to be dried more quickly or they will lose their color. Soft, limp herbs like mint, tarragon, lemon balm and basil need air circulation and warmth to crisp up quickly. A drying cabinet or a place above the radiator is therefore ideal. Woodier herbs like rosemary and thyme will easily retain their color for months, even in cooler rooms.

How long it takes to dry depends on the herb and the location. A bunch of basil can last just a week in a warm drying cabinet. Rosemary, on the other hand, can take three or four weeks if it is hung from the rafters in a cool room. The smaller the bunch, the faster it loses its moisture. The herbs are ready when they feel dry and brittle and crumble in your fingers.

If you don’t have the space or time to air dry herbs, there are three other methods. I must confess, I have never tried drying herbs in the microwave, oven or dehydrator, but many small farmers and vegetable gardeners swear by it.

The basic principle is always the same: use the lowest heat setting possible, otherwise you will “cook” your vegetables and the flavor will be lost.

Once dried, herbs can be stored in an airtight container for months. I use large quantities of herbs in cooking, so I fill rows of large jam pots or Kilner jars. There’s nothing better than opening a jar on a cold February evening and feeling a fragrant, scented waft of late summer.

Fallen Fruits Herb and Flower Dryer

Hang small bouquets of herbs from this elegant ceiling-mounted rack.

Sous VideTools dehydrator with 6 trays

An adjustable low temperature setting ensures that this compact appliance dries products without “cooking” them.

Avalon Cosmetic Packaging 120ml glass jars set of 6

With their airtight aluminum lids, they are ideal for filling with dried herbs and displaying on the shelf.

Three easy-to-dry herbs:

Rosemary: Rosemary is one of the few herbs that tastes almost as deliciously flavorful when dried as it does when fresh. It tolerates air drying well and will hang for several weeks, ready to be crushed and added to your favorite savory dish.

Diil: If you cut dill in summer, the fine sprigs will dry perfectly and retain their delicate lemony aniseed flavor. Late summer cuttings can still be air dried, crumbled and stored in an airtight container.

Thyme: Thyme takes about two weeks to air dry but retains its flavor for months. Hang it in small bunches for quick results. Try lemon thyme for a citrus flavor or caraway thyme for a subtle licorice note.

Author and experienced smallholder Sally Coulthard shares her Yorkshire plot Sheep, horses, chickens, ducks, geese, an orchard, a vegetable garden and a Teich and regularly contributes to our series “The New Good Life”.