I’ll show you how to dry fresh herbs in the microwave, it’s quick, easy and a lot of fun! — The microwave preserves color and flavor like no other method, and in minutes you can have months’ worth of herbs ready to go.

I’m a huge believer in the power of fresh herbs, they make a big difference in the flavor of so many foods. And because of that I’m forever buying them and, sadly, letting many of them got to waste. I love this trick for preserving them, and while I usually go for fresh whenever I can, there are times, especially in fall and winter cooking, when dried herbs are called for and do a great job.
Once you know how to dry herbs in the microwave you’re going to want to try it with every variety you can find. This is a really fun project, and easy, too, so think about getting your kids involved. You don’t need a fancy dehydrator, all you need are clean, dry, fresh herbs, some paper, and a microwave. Lay out the herbs in a single layer on a piece of paper and microwave at full power for anywhere from 30 seconds to a minute and a half, depending on the herb. Some herbs are mostly water, like cilantro and parsley, and will dry quicker than those that contain more essential oils, like oregano and sage. Your herbs might be larger or smaller than the ones I tested, so just use my guide as a general starting point.
how to dry fresh herbs in your microwave, step by step
- Make sure your herbs are clean and completely DRY.
- Working with one herb at a time, lay them out in a single layer on a piece of microwave safe paper that will fit in your microwave. If possible, remove the leaves from the stems.
- Microwave on full power for anywhere from 30 – 90 seconds, depending on your herbs and your particular microwave. (see chart above)
- Check the herbs and if they feel crisp they are done, but if they feel soft, microwave them for a few more seconds. Don’t over-do it or they will turn brown and burn.
- Let the dried herbs cool down and then crush them with clean hands, and package them in small jars or plastic bags.
- Store in a cool dark place and use within 6 months.
what types of paper can go in the microwave
- Parchment Paper: Parchment paper is commonly used in baking and cooking. It’s usually safe for use in the microwave as long as it’s unbleached and does not have any metallic coatings.
- Paper Towels: Plain, unprinted, and untreated paper towels are generally safe for use in the microwave.
microwave drying guide for herbs
My microwave is a standard 1000 watts.
- Cilantro ~ 30 seconds
- Sage ~ 75 seconds
- Thyme ~ 45 seconds
- Marjoram ~ 60 seconds
- Basil ~ 40-50 seconds
- Parsley ~ 60 seconds
- Tarragon ~ 60-70 seconds
- Oregano ~ 60 seconds
- Rosemary ~ 60 seconds
Once your herbs are dried you can crumble them and store in little jars, or plastic bags. If they don’t crumble easily then you haven’t haven’t dried them long enough. They should shatter instantly when you rub them between your fingers. You can crush them as fine or as coarsely as you like. Don’t worry about getting bits of stem in the mix.
The beauty of drying your own herbs is that you know what you’re getting, and you’re getting a 100% fresh, pure product. Commercially packaged herbs can be stale, contaminated, and sometimes not even what is stated on the label. Since dried herbs lose their potency after about 6 months, it makes sense to dry your own in small batches.
more microwave recipes
- Microwave Potato Chips
- Microwave Citrus Curd
- Microwave Mac & Cheese
- Microwave Peanut Brittle
- No Sugar Microwave Jam
Featured comment:
“I just used your drying method for my basil and parsley. Great. So easy and a good way to preserve those herbs for this winter. Thanks.โ ~ Marilyn
Microwave Dried Herbs
Ingredients
Instructions
- Make sure your herbs are clean and completely DRY.
- Working with one herb at a time, lay them out in a single layer on a piece of paper that will fit in your microwave. If possible, remove the leaves from the stems.
- Microwave on full power for anywhere from 30 – 90 seconds, depending on your herbs and your particular microwave. (see chart above)
- Check the herbs and if they feel crisp they are done, but if they feel soft, microwave them for a few more seconds. Don’t over-do it or they will turn brown and burn.
- Let the dried herbs cool down and then crush them with clean hands, and package them in small jars or plastic bags.
- Store in a cool dark place and use within 6 months.
This is one of those why didn’t I think of that ideas? So glad you are doing my thinking for me! This is great Sue and I have plenty of herbs to try this with! Love it!
Love it!! So handy.
What a great post for this time of year! The perfect tip for saving money and preserving herbs! Thanks Susan ๐
This post is just what I needed to know. I have a bunch of herbs growing and am afraid I won’t use them all before some bug or super hot temperature gets to them. Can’t wait to do this. Thanks!!!
Absolutely brilliant. Thank you Sue!
I love this idea so much. I have tons of basil overtaking my garden right now and this is a great way to save it for a few months. Thanks!
The basil dries super quick, Karen. Just be sure to separate the different leaf sizes before you dry them, so put all the small ones together and do the bigger ones together so they’ll dry at the same rate.
This is wonderful Sue and so simple it’s almost unbelievable. What a fantastic way to stretch the summer! Pinning and sharing!
That is so clever! I myself don’t have a microwave, but you could probably do it in an oven on low heat for a longer time as well ๐ And you’re right! So many times I buy fresh herbs, I use a few sprigs and then forget about the rest, or cant din’t anything to add it to… Dang! Problem solved ๐ x
You can technically do this in the oven, but the herbs will brown during the slower drying time. The advantage of the microwave is that it does it in a flash and preserves color and flavor.
There are a lot of times dried is far preferred to fresh, especially when you want a lot of herbal punch (but not alot of chlorophyll). I especially like dried mint but I use it so rarely that the jarred stuff loses it’s punch before I can use it all up. With your method I can make only as much as I need. Thanks GREG
You’re so right, store-bought dried mint is one of the worst offenders!!
This is great – we’re going to start growing herbs indoors over the winter and now I don’t have to worry if I’m planting too much or the wrong combinations. I hate that moment when you decide to make ‘X’, not because you particularly want it but because you have something that’s going to pass its peak if you don’t use it. Now I can control my herbs instead of them controlling me!!
I laughed out loud at “serial herb killer” – I have so been there!