How to Dry Fresh Herbs: Two Simple Methods

As summer approaches, herbs kick into high gear, producing lots of aromatic foliage. Harvest leaves for fresh use but preserve some for the kitchen. Here are two ways to air-dry your crop.

1. Hang Them Up

For large-leafed herbs like basil, rosemary, and sage, snip leafy stems, tie cut ends with twine, and hang bundles upside down in a warm, dry place (away from direct sun) with good air circulation. Herbs should be dry and crisp after about two weeks. Strip leaves off stems and store in an airtight container.

2. Spread Them Out

For fine-leafed herbs like oregano and thyme, remove foliage from stems and spread leaves on a clean window screen in a warm, dry, airy place away from direct sun. Stir every few days; once crisp, store in an airtight container.