How To Dry Herbs In The Oven

Let bake for 30 minutes with the oven door propped open to let moisture out.

Use a wooden spoon to prop the oven door open. While you can dry any type of fresh herbs in a very low oven some people prefer using the oven for woody thyme rosemary herbs rather than tender basil parsley ones which are more delicate. It smells pretty bad too. It took my oregano still on the stem about 20 25 minutes to dry in the oven.

If doing several herbs try to place similar herbs together. What i like about it is that the mess is better contained and the process is much much faster. A well ventilated dry and warm room is the best location. Keep an eye on your herbs as some will dry pretty quickly.

Make sure the leaves are clean and undamaged and then put them in a single layer on each tray. What you need to dry your herbs are just a few things. A home dehydrator proves a great way to dry herbs in bulk especially if your device has mesh inserts which keep the leaves from falling. An oven funny enough.

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If you turn the temperature up too high you will burn the leaves of your herbs. Allow the herbs to cool inside the oven once cooking has finished. Rinse with cool water only if necessary and pat dry with paper towels. The oven is just as effective as hang drying and faster.

Place the baking sheets on the oven racks set close to the middle of the oven. Put your tray of herbs into your oven at the lowest possible temperature 150 170 degrees depending on your oven. Preheat the oven to 180 f. If you have herbs with stalks tie them together into a bundle and hang them up.

Set the oven to the lowest temperature possible mine was 170f. Then set your oven to its lowest temperature and put the tray inside turning the herbs every 30 minutes. This allows any moisture from the herbs to exit the oven so it doesn t inhibit the drying process. Wet herbs will mold and rot.

You can use a herb drying rack for that purpose too. The traditional way to dry your herbs is with the help of air. Hang or lay the herb branches out where they will get plenty of air circulation so they can dry out quickly. Drying herbs in the oven is another effective way to preserve and avoid wasting leftover herbs.

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Let them dry again for at least another 10 minutes before turning off the heat. My oven s lowest temperature was 170 degrees. You can repeat this process for another two to four hours or until the herbs reach their ideal consistency. Let the herbs remain in the oven for about 20 minutes then turn them over.

Cook at the lowest setting for approximately two to four hours. To quickly dry herbs in an oven line a cookie sheet with muslin or parchment paper and place a single layer of herbs on that tray.