As Autumn's cool breeze whispers and the laundry line becomes less efficient, it's time to gather herbs for the winter months. Jeff starts cutting firewood and I bring down the quilts and blankets to put on beds.

The changing season signals the perfect moment to harvest the garden's herbal bounty. Garden herbs will be used for cooking and tea this winter, but I also gather local plants from around the farm through Spring and Summer to use in my salves, tinctures, and syrups year round.

Drying Herbs for Winter

Harvesting Techniques

To maximize flavor and quality:

Harvest herbs in the morning after dew has evaporated but before the sun is too bright1
Pick herbs before flowers develop
Discard any damaged leaves
wash and rinse

Wooden ladder I use as a drying rack for my herbs and plants

Here I was drying Mullein, comfrey, mint, and goldenrod

Hanging Herbs Upside Down for Air Drying (method I prefer)

Hanging herb bundles upside down offers a time-tested way to air dry your harvest.

Start with small bundles – about 4-6 stems thick – to prevent mold and boost air circulation.

Secure them with twine and hang in a warm, dry spot away from direct sunlight.

Your herbs’ natural aroma will intensify as they dry over two weeks

Dehydrating Method

Preparation

Wash the herbs under cool water and gently dry using a salad spinner or towel
Remove damaged or bruised leaves, keeping only healthy herb bunches
Drying Process
- Dry herbs for 1-12 hours, depending on the herb's moisture content
- Rotate trays occasionally to ensure even drying
- Herbs are done when leaves crumble easily and stems break when bent

Oven Drying Method

An alternative quick-drying method, but I prefer hanging method.

Spread clean herbs in a single layer on a baking sheet
Set oven temperature to its lowest setting (usually 170°F)
Keep the oven door slightly open for airflow
Check herbs every 30 minutes for ideal drying
Remove when leaves crumble easily, typically 1-2 hours

Storage Tips

Use glass jars as the first choice for storage
Store in a dark cupboard away from direct sunlight
Herbs can be stored for about a year before losing potency
I love these plastic white lids. They work better when I am preparing tinctures. They won't rust like the metal canning lids.

Cooking Considerations

Dried herbs are stronger than fresh herbs
Powdered herbs are more potent than crumbled herbs
Conversion guide:
- 1/4 tsp powdered = 1 teaspoon dried
- 1 teaspoon dried = 2 teaspoons fresh

Pro Tip: Some herbs like mint, lemon balm, and lemon verbena make excellent winter teas when dried.

Herb Drying Racks

Perfect Macramé Hanging

Size- 15 ", diameter 1.1 " Taken from nature, each of their shapes are unique, so they may differ from the ones shown in the pictures, but they are all very beautiful!
100% handmade