air dry

How to dry mint at home in an oven, a dehydrator, or air-drying.

How To Dry Mint (3 Methods for Dried Mint)

mint

It&#039;s important to wash and carefully dry any mint before drying it - to get rid of any critters and germs.Add the mint to a bowl of water and swish it carefully. After rinsing, you could use a salad spinner to get rid of as much excess water first before patting dry or go straight to patting dry.It&#039;s important to get rid of ALL the excess moisture before drying the mint to it can be a good idea to let it air-dry for an extra 30-60 minutes, pat dry once more, before using the oven or dehydrator methods.

Step 1: Wash and dry the herb

Once rinsed and dried, remove the mint leaves from the stems (you can dry the stems separately if you want).Lay the leaves in a single layer across your dehydrator tray/s, making sure to leave space in-between for the air to circulate.

Dry the mint at 40°C/105°F for between 2-5 hours, until they are brittle and crumble to pieces rather than bending.The time will vary based on your machine, how much you&#039;re drying, the climate you live in, etc. It&#039;s best to check on them after 2 hours and then again every 15-20 minutes.

In A Dehydrator

After rinsing and drying the mint, remove the leaves from the stems (or leave them, for now) and lay them out on a parchment-lined baking tray/s with space between for air to circulate.Place the tray in the oven at its lowest temperature, best to be under 200ºF/95ºC (higher temperatures can cause the mint to brown and &quot;cook&quot;). Depending on the temperature, this process will take a different amount of time.For example, 120ºF/50Cº may take between 1.5-4 hours. 180ºF/80ºC may take 1-2.5 hours.It can be a good idea to slightly prop the oven door open using a heat-proof wooden spoon or potholder to release the steam and dry the leaves faster (as well as avoid overheating them). You can also flip the mint leaves after 1 hour to allow for faster even drying.

In The Oven

After rinsing and pat-drying the fresh mint, you can gather it into a bouquet and tie it together with a piece of twine/string at the bottom of the stems.Hang the bouquet in a warm, well-ventilated area away from any direct sunlight. You can do this by creating a hanging apparatus with strings, drying the bouquet of mint from a hanger, or even using a herb drying rack.Use this method if you live in a warm, dry climate to avoid your mint becoming moldy. Also, make sure to dry them away from sunlight as the sun causes the leaves to brown and destroys the mint essential oils.

Allow the mint to hang dry for between a couple of days up to 1-2 weeks until dry and &#039;crumbly&#039; to the touch.Due to the long drying time, it can be a good idea to cover the herbs with a ventilated &#039;protective covering&#039; like a paper bag - to avoid dust settling on the herbs (and little critters).

Air-drying

Once dried, no matter which method, the dry mint leaves should still be green in color and have a strong minty aroma. If it&#039;s significantly darkened, then it&#039;s likely &#039;cooked&#039;/burnt. Also, allow the leaves to cool completely before transferring so there&#039;s no risk of &#039;steam&#039;.You can store the dry mint leaves whole, crumbled (by hand or food processor), or as a powder (using a coffee/spice grinder or food processor for longer). Store in airtight glass containers and avoid anything porous boxes (like cardboard and certain plastics) that will absorb the oils.Store the dried mint in a cool, dark area for up to 12 months for optional freshness. After that, it will begin to deteriorate in quality.Top Tip: in the immediate days after drying the mint, check on the leaves for any sign of moisture in the container. If there is then repeat the drying process for a little longer. Otherwise, the entire batch will become moldy.

How To Store Dried Mint

You&#39;ll never return to the herbs and spices aisle at the grocery store with my easy three methods to take fresh basil to dried and make your very own dried basil for a fraction of the price.

How to Dry Basil Leaves (3 Methods)

basil

Remove the leaves from the stems. Wash the basil thoroughly and pat dry.

Preheat the dehydrator to 95-115ºF/35-46ºC. Spread the leaves into a single layer on the trays and dry for 2-4 hours until they are completely dry and brittle. The temperature, humidity, and dehydrator model will determine how long to dehydrate basil, so keep an eye on the leaves!

Dry In a Dehydrator

Put your oven on the lowest temperature setting – around 170°F/75°C. Spread the leaves out in a single layer (so they dry evenly) on a baking sheet lined with parchment paper. This will also stop the dry basil leaves from sticking.

Place in the oven and leave the door slightly ajar with a wooden spoon so all the moisture escapes. Dry for about 2 hours but check on the leaves every 30-45 minutes. If your oven can go lower - 95-115ºF/35-46ºC – then there’s no need to keep the door open. Dry for 2-4 hours, checking on the leaves a few times. 

Dry in an Oven

Air-drying basil is the easiest method – but it is the longest. Tie the basil into small bundles and hang them upside down in a warm, dry, and well-ventilated place. Leave for several days until the leaves and stems are completely dry.

Air Drying

How to dry dill with one of three methods: in the oven, using a dehydrator, or air-drying. As well as how to store and use the dried dill!

How to Dry Dill (3 Easy Ways)

oz dill (or as much as wanted)

Rinse the fresh herbs well. Then pat them dry with paper towels to remove any excess water. 

Remove the stems (unless you are air-drying them) and discard any yellow or brown feathery leaves. Then choose your drying method.

Preheat the dehydrator first to around 95-115ºF/35-46ºC. Then spread the dill in a single layer on the trays with some space between.

Leave it to dry for around 2-4 hours - check on it at the 2-hour mark and then every 15-20 minutes. You know when it&#39;s fully dried when the leaves feel brittle - they will easily crumble. 

Using a Dehydrator

Preheat your oven to its lowest setting - this is usually around 170°F/75°C. Then spread the herbs in single layers on your baking sheets.

Place the baking sheets in the oven and over-dry for about 1-2 hours. Make sure to leave the oven door slightly ajar with the help of a wooden spoon to allow the excess moisture to escape and so that the dill doesn&#39;t &quot;cook&quot;. Check on the herbs at the 30-minute mark and every 15 minutes after that.Some modern ovens have a dehydrating feature, allowing you to go as low as 95-115ºF/35-46ºC. In that case, there&#39;s no need to prop the door open and you can dry them for 2-4 hours.

Using an Oven

Tie the fresh dill into small bundles - use rubber bands or twine. 

Hang these bundles upside down in a warm, dry, and well-ventilated area for several days until the dill is completely dry. You want to make sure both the leaves and stems are completely dry before taking them down.

How to dry sage at home with one of 4 methods: dehydrator, oven, microwave, or air drying - so you never run out when needed. Plus, how to store and use dried sage!

How to Dry Sage Leaves (4 Methods)

oz sage (or as much as wanted)

Remove the fresh sage leaves from the stem, and discard any discolored (yellowing or other blemishes) or dry/shriveled leaves.If you are air-drying them, there&#39;s no need to remove them from the stem.

Rinse them in a colander, shake away excess water, then use a tea towel/paper towel or salad spinner to remove ALL remaining liquid.If you harvest directly from a sage plant, only remove about 1/3 of the mature leaves to allow the plant to recover &amp; re-grow. Also, check for any insects/bugs, spider webs, or eggs.

Spread the leaves in a single layer evenly across a dehydrator tray, ensuring there is space between them for airflow.

Dehydrate at 95ºF/35ºC - 115ºF/46ºC for between 2-4 hours (the exact time will depend on the temperature, humidity, and your dehydrator model). Use the higher temperature if you live in a more humid area.They&#39;re ready when they&#39;re dry &amp; brittle enough to snap/crumble between your fingers (not bend).

In a Dehydrator

Preheat the oven to its lowest temperature (often around 170°F/75°C).

Spread the pieces evenly across a parchment paper-lined baking sheet, with space in between for airflow.

Transfer the tray to the oven, leave the oven door propped open with the end of a wooden spoon or another heatproof utensil, and dry for 1-3 hours, monitoring every 20 minutes. It can help to flip them over after the first 30 minutes.Some modern ovens have a dehydrating feature, allowing you to go as low as 95-100°F (35-38°C). In that case, there&#39;s no need to prop the door open while drying the parsley in the oven.

In the Oven

Spread a layer of sage leaves between two paper towels without overlapping.

Microwave in 30-second increments on 50% power. Between each cycle, check whether any are dry, remove them, and flip the remaining leaves over. Repeat until all the leaves are brittle and crumbly.

In the Microwave

Tie 4-6 stalks into bundles with some string/twine or a rubber band and hang them up, leaves facing down, in an area with good air circulation, like an attic or porch (or a room with a dehumidifier).

Leave the sage bundles to dry, outside or inside, until brittle. The time to dehydrate this way varies based on temperature, humidity, airflow, etc., but this can take several days, up to 2 weeks.It helps to cover the bundles with a perforated paper bag to protect them from dust and in case any of the leaves drop. Generally, you&#39;ll retain better color and flavor when dehydrating it indoors.

How to dry rosemary with one of three methods: in the oven, using a dehydrator, or air-dried. As well as how to store, convert, and use the dried rosemary!

How To Dry Rosemary and Store It (3 Methods)

oz rosemary

To dehydrate rosemary, first, rinse and pat the springs dry. Then, lay them down in a single layer across your dehydrator tray/s, with some space between (so the air can circulate for even, quicker drying).

Dry at 95º-105ºF/35º-40ºC for between 2-4 hours until the needles are brittle and easily separate from the stem. The leaves should snap rather than bend.Check on them after the two-hour point and every 15-20 minutes, until ready. Depending on overall humidity (of the fresh rosemary and of the surrounding area) drying time could be longer, up to 8 hours.

After rinsing and drying the rosemary, lay them out on a parchment-lined baking tray/s with space between for air to circulate.

Place in the oven at its lowest temperature, ideally below 105ºF/40ºC. Depending on the temperature, this process will take a different amount of time. I suggest checking on them at the 1-hour mark and every 15 minutes after that.Dry at 210ºF/100ºC for 1 hr or at 150-175ºF/65-80ºC for about 2hrs or less.If your ovens lowest temperature is quite a lot higher than 105ºF/40ºC, it may be best to use a wooden spoon to slightly prop the oven door open (this isn&#039;t great for energy usage but will lower the overall temperature within the oven, so you don&#039;t &#039;cook&#039; your rosemary.Drying rosemary this way shouldn&#039;t take more than a few hours.

This is best for those who live in fairly dry climates. The process will also be sped up for those in warmer climates. Make sure to clean your rosemary well, and then gently pat it dry with a kitchen towel.I like to make a DIY hanging apparatus by simply typing a bit of twine/string between two areas in my kitchen (choose a well-ventilated area that isn&#039;t in direct sunshine).Alternatively, you could hang them from a clothes hanger, or even purchase and use a herb drying rack.

Tie the sprigs of rosemary together near to their base with more string - like a bouquet (you can make several smaller ones) - and attach this string to your &#039;hanging apparatus&#039;.

Allow the sprigs to hang until they dry. This time can vary based on the weather, humidity, and ventilation. In the UK, this can take between 2-3 weeks, depending on the weather.Due to the long drying time, it can be a good idea to cover the herbs with a ventilated &#039;protective covering&#039; like a paper bag or nut milk bag - to avoid dust settling on the drying rosemary herbs (and little critters).Check on them regularly to make sure no mold is growing. Once the leaves are brittle (and usually beginning to fall from the sprig), they are ready.

Feel free to separate your dry rosemary into full leaves and some to be ground into a powder (to avoid the hard texture in recipes).To make ground dried rosemary, place the leaves into a coffee/spice grinder or a food processor (though you&#039;ll need to add enough to make the mechanism work).Once ground, you can sieve the mixture and re-process the remaining larger pieces once more.

For Ground/Powdered

Once dried, separate all the leaves from the stems by gently rubbing them (do this over a bowl) and then store them in a glass jar.Rosemary is preserved best when stored in a cool, dark location like a kitchen cupboard. Make sure to store in an airtight container to prevent any moisture from entering, which can cause mold.I always aim to use my dried rosemary within 6 months for optimal freshness, though it will last up to 12 months even.

How To Store Rosemary

How to dry thyme with one of three methods: in the oven, in a dehydrator, or naturally. As well as how to store, convert, and use the dried thyme!

How To Dry Thyme (3 Methods)

oz thyme

Add the thyme to a large bowl of water and swish the herbs around gently to clean them. Then drain the water and, optionally, use a salad spinner to get rid of as much excess water first before patting dry. Otherwise, go straight to patting them dry.It&#039;s important to get rid of ALL the excess moisture before drying the thyme to it can be a good idea to let it air-dry for an extra 30-60 minutes, pat dry once more, and then move on to the next step.

Step 1: Wash and pat dry the thyme

You can do this on or off the stems, but the drying time will vary.Lay the thyme in a single layer over the dehydrator tray/s, leaving some space in-between, for the air to circulate.Dry the thyme at 105°F/40°C for between 2-5 hours, until it is completely dry and brittle.The time will vary based on your machine, how much you&#039;re drying, the climate you live in, etc.

Lay the thyme on a parchment-lined baking tray/s, with space between for the air to circulate.Place the tray in the oven at its&#039; lowest temperature. Depending on the temperature, this process will take a different amount of time.For example, 120ºF/50ºC may take between 2-4 hours. 180ºF/80ºC may take 1-2.5 hours.If your oven doesn&#039;t go lower than 212ºF/100ºC, you may want to prop open the oven door. This will lower the temperature AND allow for better airflow. You could prop open the door with a heat-proof wooden spoon or potholder.

Create a small thyme bouquet, tying them together at the stem with a piece of twine/string.Hang the herbs (from more string, a clothes hanger, or even using a herb drying rack in a well-ventilated, warm area away from direct sunlight.The thyme will take between 1-2 weeks to dry, depending on the weather and climate.It&#039;s a good idea to cover the thyme with a ventilated &#039;protective covering&#039; like a paper bag - to avoid dust or critters settling on the herbs.

Once dried, allow the thyme to cool entirely, remove the leaves from the stem, and transfer them to a clean, airtight glass jar.You can store the thyme whole, crumble it (by hand), or grind it into a crumble/powder (with a coffee/spice grinder or food processor).Store the jar in a cool, dark location for up to a year for optimal freshness, though it will be fine for 2 years (or longer- though the quality declines).

How to freeze thyme? There&#039;s no need to freeze the dried thyme but it can help to extend the shelf-life of the herb even further. Store it in a freezer-safe, airtight container in the freezer for up 2 years.

How To Store Thyme

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Top 6 air dry recipes from across the web

The most viewed air dry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

How To Dry Mint (3 Methods for Drie...

How to Dry Basil Leaves (3 Methods)

How to Dry Dill (3 Easy Ways)

How to Dry Sage Leaves (4 Methods)

How To Dry Rosemary and Store It (3...

How To Dry Thyme (3 Methods)

The most viewed air dry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine