Nicole's Take: Air-drying herbs from the garden is one of the simplest ways I know to extend your harvest — you just bundle the stems, hang them upside down somewhere cool and dark, and in a few weeks you've got dried herbs that taste better than anything from the store.

By Nicole Johnsey Burke: Founder of Gardenary and Author of Kitchen Garden Revival

The Best Herbs to Dry

I dry bundles of these herbs to use their fragrant flowers and/or leaves in the kitchen or in dried floral arrangements around the house:

• anise hyssop
• calendula
• chamomile
• lavender
• lemon balm
• mint
• oregano
• rosemary
• sage
• thyme

Sage is a standout for its ability to hold its fragrance when dried.

How to Dry Herbs from Your Garden by Hanging Them

The two best methods for drying herbs to retain their flavors are air drying and using a dehydrator. Air drying is easy and doesn't really require any special equipment.

Follow these steps to dry herbs by hanging them:

• Harvest herbs from the garden.
• Wash them to remove any dirt and debris.
• Give them a spin in a salad spinner or pat them gently with a towel to dry.
• Remove lower leaves from the stems so that you have about an inch and a half of bare stems at the bottom of each sprig.
• Gather these bare stems and tie them in bundles with twine or fishing line.
• Hang these bundles to dry on a clothing line or place on an herb drying rack.

The key is to dry your herbs somewhere cool, dry, and dark. Light can strip your herbs of that great flavor you're trying to preserve. I like to pick a spot away from too much household action to prevent my herbs from gathering dust while they're drying.

Herbs with more tender leaves like mint are prone to growing mold if exposed to too much moisture. Check your herbs regularly and toss any herbs that look like they're starting to mold.

How to Tell When Herbs Are Dried

Most herbs will be pretty dried out after just one week, but I recommend giving them another two to three weeks to be sure all moisture is gone from the leaves.

You'll know your herbs are fully dried and ready to be stored when they have that nice, crunchy texture. The stems should feel brittle and easily crack if you bend them; if they're flexible to your push at all, that's a sign there's still moisture left in the herb.

How to Store Dried Herbs

To help them retain their flavors, it's best to store herbs in airtight containers kept in a cool, dry, and dark spot. I like to use amber-colored jars to protect the leaves inside. If your jars are clear, just make sure to keep them out of direct light.

Pull the leaves (and the flowers) from the stems over a plate and pour them into the jar. It's best to keep the leaves whole now and then crumble them to release the flavors (from the oils inside) when you're using them in a dish. Fill the jar to the brim and then screw the lid closed to keep your herbs as airtight as possible.

Most jars have a little spot on them where you can write the date that you're storing whatever's inside. I recommend labeling each jar with the date and the name of the herb.

You can also clean out and reuse the glass jars your spices come in from the store. That way, it's super easy to have your herbs stored in your spice rack for quick and easy use in the kitchen. I like finding pretty glass jar sets and filling them with different homegrown herbs to give as gifts to friends and family. It's a great way to share the garden and the abundance of herbs you might have after your growing season.

My Favorite Dry Herbs to Use for Teas

I love having lots of different herbs on hand to use when I feel inspired to cook, which is not every day, but I use dried herbs for homemade teas on a near-daily basis in the winter months.

Lemon balm and anise hyssop both make great teas, as do chamomile, mint, and calendula (pictured below).

Common Questions About Drying Herbs

Can you dry herbs without a dehydrator?

Yes — air drying is one of the most effective ways to dry herbs, and it requires no special equipment at all. Simply bundle the stems, tie them with twine, and hang them upside down somewhere cool, dark, and dry. Most herbs are fully dried within two to four weeks.

What is the best way to dry herbs from the garden?

Hanging herbs upside down in small bundles is the easiest and most reliable method for home gardeners. The key is choosing a spot with good airflow, low moisture, and minimal light — light degrades flavor faster than most people realize.

How do you know when dried herbs are ready to store?

Your herbs are ready when the stems snap cleanly if you bend them and the leaves feel crispy and brittle to the touch. If there's any flexibility left in the stem, give them more time — moisture left in the herb will cause mold in the jar.

How long do homemade dried herbs last?

Properly dried and stored in airtight containers, away from light and heat, herbs will stay flavorful for one to three years. They won't spoil after that, but the flavor fades — so label your jars with the date and replace them as needed.

Which herbs are best for drying at home?

Woody-stemmed herbs like rosemary, sage, thyme, and oregano dry beautifully and hold their flavor well. More tender herbs like mint, lemon balm, and chamomile dry easily too and are especially wonderful for homemade teas.

Can you dry herbs in the oven?

You can, though it's easy to over-dry them and lose flavor. If you use the oven, set it to the lowest possible temperature — ideally around 170°F — and check every 30 minutes. Air drying is gentler and generally produces better results for most culinary herbs.