Franklin County

   April 2007
 

Drying herbs 

In most cases, leaves only are gathered, but flowers and herbs of some herbs are also harvested. Harvest the leaves when they contain the optimum amount of essential oils.  These oils give herbs their special flavor or scent. 

Ideally, cut herbs soon after the dew has evaporated from the leaves in the morning.  Harvest on a dry day that has been preceded by at least two sunny days.  In most cases, cut stems for harvest when the flower buds are just beginning to open.  Mints, however, have the most oil in the leaves when the spikes are in full bloom.

When gathering a large quantity of herbs, use an open-weave basket or containers that allow good air movement.  Don’t stuff herbs into plastic bags, which can heat up and cause rapid deterioration of herbs.  Never cut more herbs that can be dried at one time. Perennial herbs can be cut back to about half its height; annual herbs can be cut down to a few inches.

Large leaf herbs are usually stripped from the stems before drying.  Herbs in this group include basil, dill, lemon balm, lovage, mint, sage, lemon verbena and tarragon. Spread these leaves in single layers for quickest drying.  Herbs with smaller leaves can be dried on the stems. These herbs include thyme, summer and winter savory, rosemary, oregano and marjoram. Strip the leaves after drying is complete.

There are a number of methods of drying herbs, some of which include rack drying, bag drying and microwaving.

Rack drying involves laying herbs on a rack and placing the rack on a flat surface in a location that has good ventilation. Choose a dark, well-ventilated room where temperatures run between 70 and 90 degrees F for drying. Air conditioning is helpful, because it reduces humidity in the air.

Use frames covered with cheesecloth or other netting, or metal window screens with cheesecloth laid on top for drying. Prepare the frames or screens before you cut the plants.  Herbs usually dry in several days depending on humidity levels.

When dry, take a handful of herbs and hold them over a large tray, clean dishtowel, or large sheets of waxed paper and shake or rub the herbs with your hands to remove the leaves. Collect the leaves and store in an airtight container.  Herb leaves should dry in three to four days under proper conditions. In humid weather, spread the herbs on a cookie sheet and dry them in an oven at about 125 degrees F for a few minutes before placing them in an airtight container.

Bag drying is a good method for herbs with large leaves and long stems such as basil and sage. Punch a few holes in a clean paper bag for ventilation. Cut a handful of herbs, tie ends together, and place in the paper bag. The stems of the herbs should be at the opening of the bag. Gather the bag around the stems and tie with one long piece of string.

Hang the bundle in a warm (70 degrees F to 80 degrees F), well ventilated area.

When dry, shake the bag. The leaves should fall to the bottom of the sack. Some herbs may take 2 to 4 weeks to completely dry.

Microwave drying works best with small bunches of herbs.  Place a small batch of herbs on a paper towel and microwave on medium power for 1 to 3 minutes. Watch herbs carefully as they dry rapidly. Stop the microwave and rotate herbs at least every 30 seconds. Continue until herbs are dry. Herbs will crumble easily when thoroughly dried. 

Sources: Autumn Bounty–A Harvest of Fall Herbs, Extension Master Food Volunteers, Johnson County K-State Research and Extension. 

The Penn State Directory of Herbs, hortweb.cas.psu.edu/extension/vegcrops/herb_directory.html

G6470 Growing Herbs at Home. University of Missouri Extension. David Trinklein. 2003  http://muextension.missouri.edu/explorepdf/agguides/hort/g06470.pdf

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		University of Missouri Extension Franklin County Site maintained by: Billie Jo Brenner, brennerbj@missouri.edu Last revised: 07/02/08