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5 Tips for Saving Fresh Herbs

Drying Herbs

When given a choice, most cooks prefer using fresh herbs over dried ones, simply because they taste better -- at least in most cases. But if you're running out of time to use your herbs in their fresh state, drying them is much preferred to throwing them away. Hanging them upside down until they're dry works best for low moisture herbs like rosemary and thyme, but oven drying is better for basil and oregano, which are high moisture and will mold if they're not dried quickly. Keep the oven warm, not hot (around 180 degrees Fahrenheit) and dry them out for about 3 or 4 hours, stirring them around every so often.