Things You'll Need:
- Small pruning shears
- Paper towel (optional)
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Step 1
Choose breeds of herbs with naturally low moisture content for drying. These herbs will dry quickly and with less chance of mold growth. Herbs in this category include thyme, dill, bay, marjoram, oregano, summer savory and rosemary.
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Step 2
Watch for the leaves of the herbs to start to uncurl. This happens before the plants go to seed or flower. Freshly uncurled leaves are ready for harvest.
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Step 3
Harvest herbs early in the day after the morning dew evaporates, but before the leaves wilt under the hot sun. This will ensure that you dry the herbs with their most flavor.
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Step 4
Cut a few inches off the tops of the herbs. Leave about 4 inches of the stem on annual herbs and about 2/3 of the stem on perennial herbs.
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Step 5
Remove insects and loose dirt. If the leaves have any moisture on them, gently blot them with a paper towel.
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Step 6
Sort through all of the leaves that you have picked. Dry the smaller-leaved herbs on the stem, such as tarragon or thyme. Pull large-leaved herbs, such as basil, off the stems for drying. Dry only the healthiest and best looking leaves.
