So what determines which method you should use for drying herbs quickly? Is the heat drying method for your fresh herbs better than air drying fresh herbs?

Essentially the rule breaks down to which herbs are too fragile or dense growing to allow free air movement through the leaves. Any parts of the bunch of herbs where air cannot move through invites mould to grow and as soon as that happens, of course, the bunch has to be thrown away.

There are some excellent heating/ dehydrating herb machines on the market but until you feel you are going to continue with this activity using your kitchen oven is just effective enough to give great results..

This is how to heat dry your fresh herbs using your kitchen oven.
1. Preheat oven to 150 degrees.
2. When the ovens coming up to heat cut the leaves from the stems. Take this opportunity to throw away any branches or leaves that show signs of mould or damage.
2.1. Wash the leaves under cold water and gently but fully dry the herbs.
3. Using a oven tray (use a non-stick type, if that’s not possible line the tray with parchment paper).
3.1. Cover the tray with your fresh herbs – make sure that the leaves do not overlap
4. If the oven is up to temperature place the tray in. Try not to disturb the herbs during their drying process. I sometimes turn the odd stem or head of a herb if I feel it’s not heating evenly.
4.1. Essentially I try not to touch the herbs until they are dry and crumbly easily between finger and thumb. Dependant on the time of year I harvested the herb and their condition, the quantity and type of herb, I find the drying process takes between 30 to 40 minutes. But don’t follow the recipe blindly. Learn to develop your own senses and you’ll soon find success.
4.2. Remove the dried herbs from the oven and let cool. Store in airtight containers or plastic bags, in a cool, dark place.

Using Dried Herbs

When you’re ready to use your stored, dried herbs, crumble them in your hands before adding to your recipe. This will allow the aroma and flavour to escape the dried leaves much better than adding the whole herb at once. Alternatively, use a mortar and pestle to finely grind your herbs.

Quantities of Dried Herbs

1 teaspoon full of crushed dried herbs is approximately equal to a tablespoon of loosely piled fresh herbs. Unfortunately, despite drying herbs will lose their flavour and aroma so if you are using an older dried herb be generous and you’ll get the maximum taste in your food.

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