How to Dry and Freeze Herbs at Home

Drying and freezing herbs is one of those simple garden jobs that pays you back for months. If your herb patch is still producing well in late summer (or you’ve bought a big bunch and won’t use it all), preserving what you can now is an easy way to save flavour, reduce waste, and keep cooking easy through autumn and winter.

How to Grow Herbs

The better your herbs grow, the more you’ll have to use fresh - and preserve for later. For tips on planting, feeding and harvesting, head to our How to Grow Herbs guide.

Which herbs dry best vs freeze best

Best for drying (keeps flavour well):

Rosemary, thyme, oregano, sage, marjoram, bay, savory, lavender (culinary), mint (dries fine, but can be less punchy than frozen), lemon balm (best dried gently out of sun).

Okay to dry, but milder once dried:

Parsley, dill, chives, chervil, fennel fronds, celery leaves (good as a “soup herb” once dried).

Usually better frozen (tender herbs):

Basil, coriander/cilantro, tarragon, flat-leaf parsley (if you want it closer to fresh), dill (if you want that fresher flavour), chives, mint (often best for drinks/dressings), chervil.

How to dry herbs (step by step)

Harvest at the best time:
Pick herbs in the morning once the dew has dried for the best aroma and flavour.
Choose healthy sprigs:
Use clean, fresh-looking, leaves and stems. Remove any damaged or spotted leaves.
Clean only if needed and dry thoroughly
If herbs are dusty, rinse quickly. Then pat completely dry and let them air a little. This matters because leftover moisture is the main cause of mould when drying herbs.
Prep for your drying method:
For hanging, keep sprigs on stems. For tray drying, you can strip leaves off stems (especially for thyme and oregano).
Dry gently until fully crisp:
You’re aiming for “dry, not cooked.” Herbs are ready when leaves crumble easily and stems snap rather than bend. If they bend, they’re not dry enough to store safely.
Cool, then store airtight
Let herbs cool fully, then store in an airtight jar in a cool, dark cupboard. Light and heat fade flavour, so the pantry wins over the bench. Label the jar with the herb and month.

Drying Methods

Air-drying (best all round method)

Tie small bunches (not thick bundles).
Hang upside down in a warm spot with good airflow, out of direct sun.
Check every few days. Most herbs dry in 7–14 days depending on humidity.

Tip: If your home is humid, air-drying can take longer. Keep bunches small and focus on airflow.

Tray-drying indoors (easy for loose leaves)

Lay leaves in a single layer on a tray lined with paper towel or a clean cloth.
Turn or stir daily.

Oven drying (fast, but watch it closely)

Set oven to the lowest temperature.
Spread herbs on a tray in a single layer.
Keep the door slightly ajar if you can, and check often.
Herbs can dry in 30–90 minutes depending on the herb and oven.

Tip: If herbs start browning, the heat is too high. You want crisp leaves, not toasted ones.

Dehydrator (great for batches and most consistent)

Follow your dehydrator instructions and use a low setting.
Great for batches, especially if you’re drying plenty at once.

How to freeze herbs (step by step)

Freezing is often the best option for basil, mint, coriander/cilantro, chives, dill and tarragon, because it holds more of their fresh flavour than drying.

Wash (if needed) and dry well
Even for freezing, pat herbs dry so you’re not freezing extra water.
Choose a freezing style
- Freeze whole leaves: lay leaves on a tray to freeze, then tip into a container or bag.
- Chop and freeze in cubes: chop herbs and pack into ice cube trays with a little water or oil, then freeze. Pop out cubes and store in a labelled container.
Label and store smart
Write the herb and month on the container. Use within 6-12 months for best flavour.

Freezing herbs in oil cubes (step by step)

Freezing herbs in oil helps hold flavour and makes it easy to use herbs while cooking.

Pick leaves, remove tough stems, then rinse only if needed. Pat completely dry (water makes the cubes icy and can dull flavour).
Finely chop enough herbs to loosely fill your ice cube tray sections.
Spoon chopped herbs into each section of your tray so it’s about ½ to ¾ full.
Top each section with 1–2 teaspoons of oil (olive oil is a good all-rounder). Press herbs down gently with the spoon so the oil fills the gaps.
Freeze until solid (usually overnight).
Pop cubes out and store in a labelled airtight container or freezer bag. Write the herb and month. Use within 6–12 months for best flavour.

How to use
Drop 1 cube into a hot pan to start pasta sauces, soups, stews, stir-fries, roast veg trays, or quick marinades. (For stronger herbs like rosemary, you might only need half a cube.)

Handy ratio
A good guide is 1 tbsp chopped herbs : 1 tbsp oil per cube (adjust depending on the size of your ice tray).

Quick Answers

Which herbs dry best?
Woody herbs hold their flavour best when dried: rosemary, thyme, oregano, sage, marjoram, bay.

What’s the best way to preserve herbs?

Dry woody herbs including rosemary, thyme, oregano, sage, margoram and bay.
Freeze tender high-moisture herbs like basil, mint, coriander/cilantro, and tarragon etc.

How do I stop herbs going mouldy when drying?
Mould comes from moisture. Start with dry herbs, keep bunches small, and dry them somewhere with good airflow before storing.

How long does drying take?
Air-drying usually takes 7–14 days depending on humidity and airflow. Oven or dehydrator drying is faster.

How do I know when herbs are dry enough to store?
Leaves should crumble easily and stems should snap. If anything bends or feels soft, it needs longer.

FAQ

How do I dry herbs at home without them going mouldy?
Moisture is the main cause of mould when drying herbs. Start with dry herbs, use small bunches, and dry them somewhere with good airflow out of direct sun. Store only when leaves crumble easily and stems snap.

How do I know when herbs are fully dried?
If leaves bend instead of crumble, they’re not dry enough to store. They’re ready when leaves crumble easily and there are no bendy stems. Any softness means they need longer.

Can I dry basil and mint?
You can, but they often lose flavour or discolour. For best results, basil and mint are usually better frozen.

What’s the best way to store dried herbs?
In an airtight jar in a cool, dark cupboard. Label with the herb and month, and keep moisture out. Airtight + dark cupboard = flavour lasts longer.

Quick Herb Butter

If you’ve got soft herbs to use up, mix chopped herbs into softened butter, roll into a log, wrap, and freeze.
Slice off a round whenever you need an instant hit of flavour for corn, steak, fish, mushrooms or warm bread.