Plant Medicinal

Put herbs in an exposed oven on low warmth – less than 180 degrees F – for 2-4 hours. To see if the herbs are dry, check if leaves smash easily. Oven-dried herbs will heat a little, removing some of the potency and flavor, so you may need to use a slight more of them in cooking.

Making Herbs for Drying

Eliminate any bruised, soiled, or defective leaves and stems. Inspect plants, specially seeds, for insects. Rinse the stems in cool water and mildly shake to remove excess moisture. Then moderately pat dry with a paper towel. Another choice is to remove moisture using a salad spinner. Eradicate as much moisture as possible.


For air-drying to be fruitful, humidity must be low and good air movement must be available. Stems of herbs such as mint, sage, or thyme can be tied in a minor cluster and hung in a dry area with good air circulation. If you practice a rubber band to tie them, it will constrict as the stems dry and stems will not fall out of the collection. Clusters of dried herbs may look good-looking decorating a kitchen or fireplace, but care must be taken to dodge humidity and dust. Hang herbs away from the sink, stove, or dishwasher where there is a lot of moisture. Keep dust off herbs by covering them with a paper bag punched with holes. The holes will permit air to circulate. If drying seedy herbs, place them in the bag so that the bag can catch the dropping seeds. When drying leafy herbs, place the bag over the herbs as a dust protection.


Herbs can be dried in a dehydrator if the infection can be set between 95 and 110°F. Place shoots on drying trays so they do not trace. Larger leaves can be tried separately. Do not dry herbs with fruits or vegetables because the tastes may mix and the moisture insides are different.