Dried herbs retain flavour for six to twelve months when stored in airtight glass jars away from light. Air drying takes seven to fourteen days and suits woody herbs like rosemary, thyme, and oregano. Oven drying at 50 degrees Celsius takes two to four hours. Freezing in ice cube trays preserves delicate herbs like basil, parsley, and chives better than drying. Harvest mid-morning after dew lifts but before midday sun for peak essential oil concentration.
Key takeaways
- Harvest herbs for drying mid-morning when essential oil concentration peaks
- Air drying takes seven to fourteen days and suits woody herbs like rosemary and thyme
- Oven drying at 50 degrees Celsius works for all herbs in two to four hours
- Freeze basil, parsley, and chives in ice cube trays for the best flavour retention
- Store dried herbs in airtight glass jars away from light for up to twelve months
- Herb salt made with coarse sea salt and fresh herbs lasts up to two years
herbs drying herbs preserving herb storage kitchen garden foraging
Our team produces practical UK gardening guidance from source research, contributor records and established horticultural practice. Editorial standards are overseen by Matt W.
