How to Dry Fresh Herbs Without a Dehydrator (My No-Fail Method)

I used to cram every leftover herb into the fridge: basil, mint, parsley, you name it. A few days later? Slimy mint stems and a soggy bunch of sage I never got around to using. Total waste.

I tried a dehydrator for a while, but honestly? It took up too much space, dried everything too fast, and sometimes the herbs came out with this weird toasted edge. Not what I wanted for my soothing herbal teas, cooking, or herb sachets.

So I went back to basics. Now I dry my herbs the old-school way: on the counter, in paper bags, or bundled up and hung to cure in my kitchen. It's simple, low-tech, and honestly gives me better flavor. Here's how I do it.

Choose the Right Herbs to Dry

Not all herbs dry the same way, and knowing the difference will save you from frustration (and moldy bundles). The key factor is moisture content. Soft, tender herbs like fresh fragrant mint grown in containers and sweet garden basil picked at its peak hold more water, which makes them more prone to wilting, browning, or turning mushy if they're not handled carefully. I still dry them, but I baby them a bit more: smaller bundles, better airflow, and a little extra patience.

Woodier herbs are a different story. Low-moisture thyme that's perfect for drying, robust oregano harvested at its most flavorful, and culinary sage that holds its shape and scent all dry beautifully and retain their color, texture, and aroma like champs. I reach for these when I want an easy win; plus, they're the ones I use most in cooking.

If you're drying oregano for pizza blends or sage for simmer pots or stuffing, you're in luck: these herbs are practically made for air drying. I go into the details in each of those posts, but this guide will give you the full picture of how I handle them all from start to finish.

How to Harvest for Drying Success

Good drying starts with good harvesting. I've learned the hard way that grabbing herbs after a rain or rinsing them before drying almost always backfires; extra moisture just invites mold.

I always harvest in the late morning, once the dew has dried but before the sun gets too intense. That’s when the oils are most concentrated and the flavor is at its peak.

Use clean, sharp snips and aim to cut just above a leaf node so the plant can bounce back quickly. I like to take stems that are at least 5–6 inches long so there’s enough to bundle and hang. And if the herb has already started to flower, I’ll still harvest it, but I know the flavor might be a bit milder. (Here’s a helpful breakdown of what happens when mint starts to flower and how it affects drying.)

If I see any dusty leaves or little hitchhikers (looking at you, aphids), I'll give the bunch a gentle shake outdoors. I try to avoid washing unless absolutely necessary; if I do, I make sure everything is completely dry before I start the drying process.

The Methods That Actually Work

There are lots of ways to dry herbs, but these are the ones I actually use and keep coming back to because they're simple, low-fuss, and give me consistent results.

Air Drying (My Go-To)

This is my default for most herbs, especially the woodier ones like oregano, sage, and thyme. I keep bundles small (usually 5 to 7 stems max) so air can circulate and nothing gets trapped in the middle. If the stems are thick or the leaves feel dense, I go even smaller.

I hang them in my storage room or a shaded corner of the kitchen where the air moves but there's no direct sun. Too much sun can bleach the leaves and dull the flavor, so I pick a spot that’s warm and dry but not hot.

I tie the stems with kitchen twine or rubber bands (they shrink as they dry) and hang them upside down from a hook or drying rack. You’ll know they’re ready when the leaves feel crisp and the stems snap easily, usually in 7–10 days, but I’ve had stubborn bunches take up to two weeks, especially in humid weather.

This method also makes the house smell amazing. Drying thyme especially fills the whole kitchen with that deep, earthy scent - here’s exactly how I dry thyme.

Paper Bag Method

This is the method I use when I’m drying more delicate herbs like mint, basil, or anything I worry might get dusty or drop leaves. It’s also my go-to when I don’t have a perfect drying spot and want to keep things a little more protected.

Just grab a plain brown paper lunch bag and punch a few holes in the sides for airflow. Label it if you’re drying multiple herbs (I’ve definitely mistaken mint for lemon balm more than once). Slip your herb bundle inside the bag so the leaves are hanging down and the stems stick out through the top. Then loosely cinch the bag around the stems with twine or a rubber band, and hang the whole thing upside down (stems up, leaves down in the bag) just like you would if you were drying the herbs in open air.

The bag helps contain any little bits that fall off, and it also keeps light off the leaves, which helps preserve the color and flavor, especially important with something like mint.

I still keep bundles small; too many stems inside the bag and you're back to poor airflow and risk of mold. Drying this way usually takes about the same time as air drying, roughly 7 to 10 days.

Rack or Screen Drying

When I have a lot of small-leaf herbs, like loose sage leaves or a mix of lavender buds and stems, I skip the bundles and use a rack or screen instead. It’s faster, flatter, and works especially well when you’re drying herbs you’ve already stripped from the stem.

You don’t need fancy gear. I’ve used everything from a mesh cooling rack to an old window screen propped up on soup cans. The key is to lay the herbs in a single layer so air can flow above and below. No stacking. No clumps.

I usually set mine in a low-traffic spot that's dry and shaded, like a spare bedroom or closet shelf. Just check in on them every day or two, flip the leaves if you think of it, and they're usually dry in about 4 to 7 days, depending on the herb and humidity.

This method is my go-to when I want to dry lavender for sachets or teas without disturbing the shape of the buds.

How to Know When Herbs Are Actually Dry

This part used to trip me up. Herbs look dry before they actually are—and if you store them too soon, you’ll end up with moldy jars and wasted effort. Now I go by feel, sound, and scent.

Here's what I look for:

• Leaves should feel crisp, not leathery. Rub one between your fingers—it should crumble easily. If it bends or feels damp at all, give it more time.
• Stems should snap when bent. If they still feel bendy or soft in the center, the herbs aren’t fully cured.
• The smell should be strong and concentrated. A faded or musty scent usually means they weren’t dried properly or were stored too soon.

I’d rather leave herbs hanging for an extra day or two than risk bottling them too early. Once they’re dry, they’re ready for storage—or crushing, blending, or steeping into whatever you’re making next.

How I Store Dried Herbs for Maximum Flavor

Once my herbs are completely dry, I store them whole whenever possible. Crushing them releases oils, and once those oils are gone, so is the flavor. So I keep the leaves and stems intact until I'm ready to use them.

I use airtight glass jars (think mason jars, repurposed spice jars, or even those cute little Weck jars) and keep them in a cool, dark spot: not above the stove or next to a sunny window. Light and heat are the enemies of flavor.

If I'm drying something in bulk, like a big harvest of sage or oregano, I'll separate the best leaves for cooking and set aside any crumblier bits for simmer pots or sachets.

Labeling matters more than I used to think. I now write the herb name and the month/year on the lid or jar. Trust me, six months from now, dried lavender and mint can look surprisingly similar in the wrong light.

Stored right, dried herbs can keep for up to a year, but I try to use mine within 6 to 9 months for the best flavor. If the scent fades, it’s time for a fresh batch (or to use up the leftovers in a simmer pot).

Mistakes I’ve Made (So You Don’t Have To)

I didn’t nail herb drying on the first try - or the second. Here are a few things I’ve learned (the hard way) that can save you time and a few good herbs:

• Overcrowding bundles
  I once tied a giant bundle of mint together thinking I was being efficient. Instead, I created a damp, moldy bouquet. Keep bundles small—5 to 7 stems max—and let them breathe.
• Drying near the stove
  Sounds convenient, right? Wrong. Heat and cooking steam made the herbs dry unevenly and fade in color. Now I stick to dry, shaded spots with good air circulation.
• Not labeling jars
  I was so sure I’d remember what was what. Spoiler: I didn’t. Oregano and thyme look a lot alike in a reused spice jar. Now I label everything with the herb name and date.
• Waiting too long to harvest
  Letting herbs flower is great for pollinators—but not always for flavor. Once your herbs start to flower, the leaves can get bitter. I still dry them, but I try to harvest earlier when the oils are strongest.
• Crushing herbs before storing
  I used to crumble everything into jars right after drying. Now I leave herbs whole until I’m ready to cook with them or make tea. It keeps the flavor fresher longer.

Frequently Asked Questions

Drying herbs doesn’t have to be complicated. Once you know what to look for and what to avoid, it’s an easy rhythm to get into each season. Whether you’re working with a few sprigs of thyme or bundles of mint, air drying lets you preserve your harvest without fancy tools or kitchen clutter.

If you're just getting started with herb gardening, I’ve got more posts that walk you through the basics like how much sunlight mint really need, how often to water lavender, and how to grow herbs in containers. These tips work together—because the better your herbs grow, the better they’ll dry and store.

If you've been thinking about drying herbs but weren’t sure where to start, this is your sign. Start small. See what works in your space.

And most importantly - have fun with it.