How to Dry Oregano and Other Herbs in the Oven

Between my greenhouse and my garden, I have access to fresh herbs year-round and it really feels like a luxury.

If an herb can be dried, I probably have it stashed somewhere. I’ve even picked fresh bay leaves from my mother-in-law’s backyard to dry at home, and foraged pink peppercorns on visits to California.

But of all the dried herbs I use on the daily, dried oregano is right up there in my top three.

Start with very fresh herbs from the garden.


If you grow organically, there's no need to wash them but if you do, make sure the leaves are very dry (either spun dry in a salad spinner, or thoroughly pressed between towels to remove all the moisture).


Arrange the sprigs of oregano on a baking sheet.

Remove any ratty leaves and spread the herbs out, stems and all, in a single layer across a baking sheet. Try not to overlap them too much as you want air to circulate between the leaves.


Preheat the oven and place the oregano on the center rack to dry.

Set your oven to its lowest temperature setting; mine hovers around 200°F. Once it's preheated, place your tray of herbs on the center rack and prop the door open slightly with a wooden utensil to allow some air movement.

Then (important step!) turn the oven off and let the herbs dry inside while the heat slowly dissipates. This method ensures the delicate leaves won't burn.


Pull the leaves off the stems and store in an airtight container.

Once the oregano is cool enough to touch, pull the leaves off the stems.

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