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 believe fresh herbs cannot be beat too. However when you cannot use it up fast enough drying becomes an option. Second time I have used this method. This is a wonderful way to dry herbs. The color is bright. It doesn’t take long. The herbs are great tasting too. Thanks for the great information.
I would roll the herbs in kitchen paper to dry out the moisture from the herbs before microwaving.
Thought this was a wonderful idea, but not! I tried a small bunch, a few leaves, a large bunch (10 stems). I’ve used paper towels, paper plates and plain white paper as you suggested. Every time a fire in my micowave, SCARY. I’ll go back to the oven method.
In response to the folks who are having fires – I just attempted to thaw a cube of frozen basil in the microwave (in a glass bowl – no paper) and my microwave started arcing! In looking it up it appears that dark greens such as kale, etc (basil included I would imagine) that contain high amounts of minerals including iron, magnesium, and selenium can cause sparks. Not good for the microwave! It is possible that some of the fires were actually caused by the herbs. Just wanted to share that bit of info – I’ll stick to drying herbs in the oven (or just freeze them!)
Tried drying my herbs in the microwave. So easy! I‘m drying them to take to Florida when we snowbird this winter. Last year I had such a hard time finding the herbs I needed to cook like I do at home. This is the perfect solution!!
It’s me again, I used Member’s Mark ( Sam’s Club) paper towels and I used them on high multiple times and never had a problem of catching on fire. I thought it might help.
That’s helpful thanks Connie 🙂
I used your method of drying herbs and this is the best way to do it. The flavor is still the same unlike when you hang it to dry or dehydrate it looses flavor. Mine took longer because I put a lot on paper towel but it works great. Wish I know how to attach pictures to show you. Thank you, thank yo, thank you!
I’m so glad you love this method Connie, thanks!
This didn’t work at all. 25 seconds into it…the paper towel was on fire….
The vast majority of paper towels are microwave safe, but some are made with plastics and recycled materials and shouldn’t be used microwaved. Look for towels that are labeled Microwave Safe.
I don’t see chives on the list. Can this herb be dried successfully in the microwave?
Chives would work but they are so delicate they don’t take long!
I have been drying my parsley, Italian oregano and basil in the microwave, for 3 years now. After I dry them, I mix them together and store them in a plastic container and freeze them to use all year long. I use my “Italian seasoning” in most of my cooking and won’t buy the brands unless I am desperate…and then they taste moldy to me.
“That’s a fantastic idea Deborah, I have a ton of oregano in my garden, I think I’ll try this.
What kind of paper can you use? Everytging ive read says to avoid Paper towels…even my wrapper…thanks
I’ve read that paper towels are safe in the microwave. You can use parchment paper, too.