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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.