Make It Yourself Monday: Dried Herbs

Herbs are like the orchids of the CSA basket — beautifully delectable for a day, then they start declining quickly. In my fall CSA basket, I received way more herbs than I could possibly use in the one day before they started wilting.  I recently acquired a hand-me-down food dehydrator, so I wanted to try to dry my herbs for later use. It was surprisingly easy to do.


First, clean and trim the herbs you want to use. If they need to be washed, make sure they are dried off completely.

Next, set the dehydrator to the lowest setting possible. For mine, it was 95°F.

Place the cleaned stems and leaves in the dehydrator, leaving ample space between them.
Turn the dehydrator on. It will take between one and 4 hours to completely dry the herbs, depending on what kind of herbs you are using. My rosemary dried quickly, in about an hour and a half, while it took the sage over three hours because of the larger leaves. To store, you can use a Ziploc bag or just seal in a mason jar and keep in a dark, dry place. I have mine in the back of a cabinet.

Don’t have a dehydrator? You can do the same thing using your oven. Just place the herbs on a baking sheet and bake at the lowest oven temperature available, checking every half hour until they are thoroughly dry.

I have some sage that I dried myself a few months ago, and the flavor has so much more depth and tang than commercially prepared dried herbs.

This post may contain affiliate links, which help support this site.


  1. I’ve heard that a good way to dry herbs is to set a baking sheet on the dashboard or in the back of your car, close to the windshield. It’s the perfect temperature of dry heat!