We are currently closed while we propagate and grow plants for fall.
We’ll reopen on October 1 for the next planting season
Drying Herbs
About this Tip
Drying herbs is one of the easiest ways to preserve your harvest. Here in the desert, our low humidity does most of the work. I simply wash the herbs, spread them out on newspaper, and let them air dry. Once they're dry, I remove the leaves from the stems and store them whole until I'm ready to use them.
How I Dry Herbs
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Harvest fresh herbs.
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Wash them thoroughly and spin them dry with a salad spinner.
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Spread them in a single layer on newspaper or another breathable surface.
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Allow them to air dry completely.
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Once dry, remove the leaves from the stems (except basil, which I strip while it's still fresh).
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Store the dried leaves whole in airtight jars.
Using a Dehydrator
Most herbs dry beautifully in our climate without any special equipment, but I occasionally use the dehydrator setting on my air fryer.
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Parsley and cilantro: I usually use the dehydrator because it helps preserve the bright green color and fresh flavor.
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Thyme and oregano: I haven't noticed much difference between air drying and using the dehydrator, so I do whichever is more convenient.
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Basil: I always air dry basil. The dehydrator tends to turn the leaves black and changes the flavor.
Storing Herbs
This is probably the most important tip I can share.
Store the leaves whole.
Don't crush them before storing. Crushing releases the aromatic oils that give herbs their flavor. I leave the leaves intact in the jar and crush only what I need when I'm ready to cook, either between my hands or with a mortar and pestle.
I've found they stay flavorful much longer this way than store-bought dried herbs.