September 2, 2020

How to dry garden herbs in the oven

Jars of dried herbs including thyme, oregano, and sage.

Preserve your summer herbs from your garden to use all through the year with a simple oven method. This is a terrific way to use up your summer herb bounty and not let them go to waste.

There are a few ways you can dry herbs such as hanging them in a cool, dry location like your basement, or using a dehydrator. I do hang some bundles of sage to dry, but I also like to use my oven to stock up my spice cabinet with dried herbs to enjoy all through the winter and spring.

What herbs can you dry? You can dry any that you like, but I tend to dry only ones that I generally purchase at the grocery store so I know I will use them. I will dry herbs like rosemary, sage, dill, Italian basil, oregano, parsley, tarragon, and thyme. I generally skip things like mint, Thai basil, and chives, because they are herbs that I prefer fresh.

Fresh oregano on a sheet pan lined with parchment paper.

What I dry varies each year depending on the abundance of the herb. This summer I have an over-abundance of sage, oregano, and thyme, so I've been working on those already as there is still plenty of fresh on the plants to enjoy until we get a frost.

Dried herbs can be expensive at the grocery store, so I figure why not dry some that I know we will use. I use dried basil and oregano in pasta sauces and pizza. I use sage and thyme for making stuffing, turkey, and gravy at Thanksgiving. I use dill in tuna sandwiches and potato salads. I use many of them in soups.

Using the oven requires no special equipment either. All you need are rimmed baking sheets, parchment or silicone baking mats, storage containers, and some time (much of which is hands-off.)

Two sheet pans with finished dried herbs. One with sage and one with oregano.

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Author: Amy (Savory Moments)
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How to Dry Garden Herbs in the Oven

How to Dry Garden Herbs in the Oven

Preserve your summer herbs from your garden to use all through the year with a simple oven method. This is a terrific way to use up your summer herb bounty and not let them go to waste.

Ingredients:

  • fresh herbs of your choice (amount varies)

Instructions:

  1. Preheat the oven to 175 degrees. Line two large rimmed baking sheets with parchment or a silicone baking mat.
  2. Rinse and dry your herbs. For herbs with small leaves and woody stems, such as thyme, the leaves can stay on the stem. For larger leaves, such as sage, remove the leaves from the stems.
  3. Arrange the herbs in a single layer on a baking sheet. Place one sheet on the upper rack and one on the lower rack. Bake for 15 minutes.
  4. Rotate the pans (switch the top and bottom) and bake for another 10 minutes, then begin to check them. They are ready when they are crunchy to the feel and easily break apart. If they need more time, put them back in for another 3-5 minutes and repeat until they are completely dry. Larger leaves will take longer.
  5. Crumble the leaves into a storage jar. Or, pull the leaves off the stems and then crumble into a storage jar. Discard any stem pieces. Repeat until you have as much as you like for your jar.
  6. Cover with an airtight lid, label, and use within 6 months to a year.

Notes:

You can store the herbs in old spice jars that have been well-washed to avoid transfer of smells and flavors, small jelly canning jars with an air tight lid, or other old jars with lids that you have. Anything you want to keep in your spice cabinet that is airtight.
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I hope you find this tutorial useful for preserving your garden herbs. Let me know in the comments below.

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Fresh sage, fresh oregano, and fresh tyme all one sheet pans lined with parchment paper ready to be dried.

Check out these recipes for fresh garden herbs:

Parsley & Sage Walnut Pesto

Cheddar & Thyme Yellow Squash Biscuits

Dill Pickle Quick Bread

Sharp Cheddar & Chive Quick Bread

Cinnamon Basil Shortbread Cookies

5 comments:

  1. 175 degrees...Fahrenheit, I guess? I love that wood board.

    ReplyDelete
    Replies
    1. Yes, all the recipes on this site use U.S. measurements and temperatures.

      Delete
  2. We have tons of thyme and oregano that I should be drying. Thanks for motivating me! :-)

    ReplyDelete
  3. Amy, that's a great idea of storing the herbs! I will try this method to dry my herbs. Thanks for sharing.

    ReplyDelete
  4. This is something everyone should do. It saves a lot of money. I've been growing my own herbs for years and start harvesting and drying in July. Like you I prefer basil and chives fresh, but I have found dried mint is nice to add a little freshness to a salad dressing in the middle of winter. Here in New Mexico it is so dry that I can just put a tray on the top shelf of the panty and the herbs are dried in 3 days.

    ReplyDelete

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