Herb Preparation: From Fresh to Dried to Ground

For many home gardeners and cooks, growing fresh herbs is a joy—but what do you do when your basil bush explodes with growth or your rosemary threatens to take over the garden? Drying and grinding your own herbs preserves that fresh-from-the-garden flavour for months, providing a pantry staple far superior to anything store-bought. In this comprehensive guide, we'll cover everything from harvest to finished product, helping you create dried herbs with maximum flavour retention.

Harvesting for Drying

The flavour of dried herbs starts at harvest. When and how you harvest significantly impacts the final product's quality.

Timing Your Harvest

Harvest herbs just before they flower, when essential oil concentration is at its peak. For most herbs, this is mid-morning after any dew has dried but before the hot afternoon sun causes oils to volatilise. If the plant has already flowered, you can still harvest, but the leaves may be slightly less potent.

Harvest in dry conditions if possible. Wet leaves take longer to dry and may develop mould. If you must harvest after rain, gently shake off excess water and ensure extra-thorough drying.

What to Harvest

For leafy herbs like basil, mint, and oregano, harvest entire stems rather than individual leaves—this is faster and the stems can be removed after drying. Cut stems about 15-20cm long, leaving enough growth on the plant to recover. For woody herbs like rosemary and thyme, harvest the tender tip growth rather than older woody stems.

Inspect your harvest, discarding any damaged, discoloured, or insect-eaten leaves. Rinse gently if needed and pat dry thoroughly with clean towels.

Drying Methods

Several effective methods exist for drying herbs at home. The best choice depends on your climate, available equipment, and the herbs you're drying.

Air Drying

The traditional method works well in warm, dry climates with good air circulation. Bundle stems together (5-10 stems per bundle) and secure with rubber bands—as stems dry and shrink, rubber bands tighten to maintain the bundle. Hang bundles upside down in a warm, dry, well-ventilated area away from direct sunlight. A covered porch, garage, or indoor room with good airflow works well.

Air drying typically takes 1-3 weeks depending on humidity and herb type. Herbs are ready when leaves crumble easily and stems snap rather than bend. Thick-leaved herbs like bay leaves take longer than delicate herbs like parsley.

For herbs with small leaves (thyme, oregano), or in humid climates, place bundles inside paper bags with holes punched for ventilation. This catches any leaves that fall and protects from dust while maintaining airflow.

Oven Drying

Faster than air drying, oven drying works well when humidity is high or time is limited. Spread herbs in a single layer on baking sheets lined with parchment paper. Set your oven to its lowest temperature—ideally below 50°C, though many ovens won't go this low. Leave the oven door slightly ajar to allow moisture to escape.

Check every 30 minutes, rotating trays and removing any herbs that are dry. Most herbs dry in 2-4 hours. Watch carefully to prevent over-drying or burning, which destroys flavour compounds.

Dehydrator Drying

A food dehydrator provides the most consistent results. The controlled temperature and airflow produce evenly dried herbs with excellent colour and flavour retention. Set the dehydrator to 35-40°C (higher temperatures can damage volatile oils) and dry until crisp—typically 2-6 hours depending on the herb and humidity.

Arrange herbs in single layers on trays, avoiding overlap. Check periodically and remove dried herbs, as different trays may dry at different rates.

Microwave Drying

For small quantities, microwave drying is surprisingly effective. Place herbs in a single layer between paper towels. Microwave on high for 1 minute, then in 20-second intervals, checking after each until herbs are dry and crumbly. This method works best for small-leaved herbs and requires careful attention to prevent scorching.

Processing Dried Herbs

Once your herbs are thoroughly dried, they're ready for processing. Proper handling at this stage ensures maximum flavour retention.

Removing Stems

For stem-dried bundles, strip leaves from stems by running your fingers down the stem in the direction opposite to leaf growth. Discard stems (or save for stock or smoking). For larger leaves like bay, remove individually from stems.

Initial Storage

Before grinding, store dried leaves whole—they retain flavour longer than ground herbs. Place in airtight containers (glass jars work well) away from heat and light. Label with the herb name and drying date. Whole dried leaves maintain good quality for 1-3 years when properly stored.

Grinding Dried Herbs

When you're ready to use dried herbs, grinding them releases their aromatic oils and creates a texture that incorporates smoothly into dishes.

When to Grind

Like spices, ground herbs lose potency faster than whole dried leaves. For maximum flavour, grind just before use. If you prefer the convenience of pre-ground herbs, grind small batches that you'll use within a few weeks.

Grinding Tools

For most dried herbs, a mortar and pestle works well for small quantities. The gentle crushing releases oils without generating damaging heat. Electric spice grinders handle larger quantities quickly but can over-process delicate herbs if you're not careful—pulse briefly rather than running continuously.

For herbs you use frequently (like oregano for pizza), a pepper mill or dedicated herb grinder provides convenient table-side grinding.

Grinding Different Herbs

Leafy herbs like oregano, basil, and mint crumble easily and grind quickly. A few pulses in an electric grinder or 30 seconds with a mortar and pestle produces a fine powder. Woody herbs like rosemary have tough, needle-like leaves that benefit from more aggressive grinding—they can also be passed through a fine-mesh sieve after grinding to remove any remaining tough bits.

Bay leaves are particularly tough when dried. Crumble by hand into small pieces, then grind thoroughly. Many cooks prefer to use bay whole (removed before serving) due to the effort required to grind it finely.

Creating Herb Blends

One of the pleasures of drying and grinding your own herbs is creating custom blends. Classic combinations include:

• Herbes de Provence: Thyme, rosemary, oregano, lavender, and savory
• Italian Seasoning: Oregano, basil, thyme, and rosemary
• Fines Herbes: Parsley, chives, tarragon, and chervil

Experiment with proportions to suit your taste. Keep notes on successful blends for consistent recreation.

Storage of Ground Herbs

Store ground herbs in airtight containers away from heat, light, and moisture. Small glass jars with tight-fitting lids are ideal. Label clearly with contents and grinding date. Use within 3-6 months for best flavour, though they remain safe to use longer.

A well-organised herb drawer or rack, with properly labelled containers of your own dried and ground herbs, is both a source of cooking inspiration and a connection to your garden. The satisfaction of seasoning a winter stew with herbs you grew, dried, and ground yourself is hard to match.