One of the joys of summer is stepping outside and snipping fresh herbs straight from the garden. But when the days get shorter and frost is on the way, you don’t have to give up those flavors. With a little cutting, drying, and storing, you can tuck away the taste of summer and enjoy your homegrown herbs all winter long.
Here’s a simple step-by-step guide to cutting, drying, and storing herbs from your garden.
How to Cut and Dry Herbs From the Garden
🌿 When to Harvest Herbs
- Time of day: The best time to cut herbs is mid-morning, after the dew has dried but before the sun gets too hot. This helps preserve their essential oils and flavor.
- Stage of growth: Harvest herbs before they flower (or as soon as buds appear). This is when the oils are most concentrated.
- How much to cut: Take no more than one-third of the plant at a time so it can continue growing if the season isn’t over yet.
🌿 How to Cut Herbs Properly
- Use sharp scissors or garden shears to make clean cuts and avoid damaging the plant.
- Cut just above a leaf node (the spot where leaves join the stem) to encourage regrowth.
- Gather stems in small bundles as you go for easy drying later.
🌿 Best Methods for Drying Herbs
1. Air Drying (Great for sturdy herbs like rosemary, thyme, oregano, and sage)
- Gather 5–10 stems into a small bundle.
- Tie the stems with twine or a rubber band.
- Hang them upside down in a warm, dry, dark place with good airflow.
- Drying time: 1–2 weeks.
2. Screen Drying (For delicate herbs like parsley, basil, and dill)
- Spread leaves in a single layer on a drying screen or baking rack.
- Keep them out of direct sunlight in a well-ventilated room.
- Stir occasionally until fully dry.
3. Oven or Dehydrator Drying (Fast option)
- Set the oven to the lowest temperature (around 100–110°F if possible).
- Spread leaves in a single layer on a baking sheet.
- Keep the oven door slightly open to allow moisture to escape.
- Check every 15–20 minutes. Most herbs will be dry in 1–4 hours.
🌿 How to Tell if Herbs Are Dry
Herbs are fully dry when the leaves crumble easily between your fingers and stems snap instead of bending.
🌿 Storing Your Herbs for Winter
- Remove leaves from stems and discard woody stalks.
- Store herbs in airtight containers (glass jars or tins work best).
- Keep them in a cool, dark place away from heat and sunlight.
- Label jars with the herb name and date. They’re best used within 6–12 months.
🌿 Tips for Using Dried Herbs
- Dried herbs are more concentrated than fresh. As a general rule, use one teaspoon of dried herbs for every tablespoon of fresh.
- Crush dried herbs between your fingers before adding them to a dish to release their flavor.
- Mix and store custom blends (like Italian seasoning or poultry mix) to make winter cooking even easier.
