How to Dry Herbs & Vegetables Without a Dehydrator
Drying herbs and vegetables is a fantastic way to preserve your garden’s bounty or leftover farmer’s market produce for use year-round. While a food dehydrator can speed up the process, you don’t need special equipment to successfully dry your produce. Many herbs and vegetables can be air-dried or dried in the oven with minimal effort. Here’s how to do it, plus tips to ensure the best results.
Herbs & Vegetables That Can Be Dried Without a Dehydrator
Herbs
• Basil
• Oregano
• Thyme
• Rosemary
• Sage
• Mint
• Parsley
• Dill
• Chives
• Marjoram
Vegetables
• Tomatoes (for making sun-dried tomatoes in the oven)
• Peppers (hot or sweet)
• Onions
• Garlic
• Mushrooms
• Kale
• Spinach
• Carrots (grated or sliced thin)
• Zucchini (sliced or shredded)
Air-Drying Method
Air-drying is ideal for herbs and certain vegetables that don’t have a high moisture content. This method works best in a dry, warm, and well-ventilated area.
Steps for Air-Drying Herbs
1. Harvest herbs in the morning after the dew has evaporated but before the heat of the day.
2. Gently shake off any dirt or rinse lightly and pat dry with a towel.
3. Gather small bunches (about five to ten stems) and tie them together with twine or a rubber band.
4. Hang the bunches upside down in a warm, dark, and well-ventilated space, like a pantry or a covered porch.
5. Depending on humidity levels, herbs will dry in 1-2 weeks. They are ready when they crumble easily.
6. Remove the leaves from the stems and store them in airtight containers away from direct sunlight.
Steps for Air-Drying Vegetables
• Thinly slice low-moisture vegetables like peppers and onions.
• Lay them out on a clean, breathable surface like a mesh rack or parchment paper in a dry, warm area.
• Turn them every few days to ensure even drying.
• Once brittle, store them in airtight containers.
Oven-Drying Method
For vegetables and moisture-rich herbs, oven drying is a more reliable option.
Steps for Oven-Drying Herbs & Vegetables
1. Preheat your oven to the lowest setting (typically 150-200°F).
2. Arrange herbs or vegetable slices in a single layer on a baking sheet lined with parchment paper.
3. Leave the oven door slightly open to allow moisture to escape (you can prop it open with a wooden spoon).
4. Check herbs after 1-2 hours; they should crumble easily.
5. Vegetables may take 4-6 hours depending on thickness. Flip them halfway through drying.
6. Once fully dry, cool completely before storing in airtight containers.
Tips for Successful Drying
• Choose the best produce: Only dry fresh, unblemished herbs and vegetables for the best flavor and storage quality.
• Avoid damp conditions: Humidity can slow drying and promote mold.
Ensure a dry environment for air-drying.
• Store properly: Keep dried herbs and vegetables in airtight containers in a cool, dark place to retain freshness.
• Label your jars: Include the drying date to track freshness. Most dried herbs last up to a year, while dried vegetables can last even longer.
• Test for dryness: If a vegetable bends instead of breaking, it needs more drying time.
