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.” ~ 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.
I have been drying my herbs for several years with good results, but this year for some unknown reason the paper towels have been catching fire. My microwave was old so i bought a new one, but it happened again. so i have tried using a different brand of paper towels (same result), then tried parchment paper–caught fire again. S now i’m wondering if it is the herbs–i cut them and arrange on the paper towels and cover with another paper towel and follow the drying time suggested–no change.
i’m frustrated since i have a lot of herbs and have been planning to use as gifts
could it be the herbs?
That’s strange Trisha, especially since you’ve changed microwaves and everything. I wonder if it is the type of paper towel you’re using? Try a different brand, all white.
Recycled paper towels may contain small metal fragments that may arc in the microwave causing sparks which may subsequently ignite!
I have read that paper towels that have a percentage of recycled content sometimes have tiny bits of metal in them that catch fire in microwaves (the same as if you put a twist tie in the microwave).
That’s good to know, Norma, thanks!
Just so you know .. I was curious if this could be done with dill. It worked perfectly. It took 45 seconds in my microwave. Just removed the tips from the heavy stems. Love ?? this method!! Thank you !!
Oh I’m so glad you came back to let us know Jackie. I don’t know why I didn’t include dill in the original post. Dried dill is one of my favorites, I think it keeps its flavor really well.
Thanks, thanks Sue. I have a surplus of basil kale parsley and Maior from my garden I was dreading a tedious task of hanging everything upside down all over the kitchen so I’m glad to Have the simple method thank you
I envy you all those fresh herbs!
Hello 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
I’m so glad, Marilyn. it’s funny, but I would never ever buy dried parsley, but the stuff I made is so good, I’ve been using it a lot!
Here is my favorite way to use those sweet perfect summer tomatoes in a salad. 2-3 chopped tomatoes, 4-5 leaves from the heart of romaine, a cuke from the garden, and a few chopped scallions or 1/2 of a red onion ( thinly sliced crescents) whole parsley and small basil leaves. cube a large chunk of rustic italian or other artisan bread. 1 clove pressed garlic. Salt, pepper, olive oil and a little balsamic vinegar. you can switch the vinegar to a good wine vinegar if you prefer. Toss and enjoy.
This is so useful and such a good idea! 🙂 Do you think it would work in an oven as well?
Thanks Katie, and while you can dry herbs in an oven it’s not as good a method, because the slower drying time strips flavor and color from the herbs.
Hi sue,
I need to ask that can we dry mint leaves by this method?
I love this tip, what a great way to preserve summer!
Big thanks for sharing this!
I would have never thought of this! The microwave is waaay underused in my house! I adore herbs (and spend way too much $$$ on fresh ones) so I’m definitely going to keep this in mind 🙂
It works so well, Natasha, now we just have to find more recipes that call for dried herbs to use them all in 🙂
Thanks Sue. The tip worked great!!!
This is such a genius idea, I always struggle with wasted herbs!