How to Dry Fresh Oregano in the Oven (Fast!)

What's the best way to dry oregano? No, not hung up in neat little bundles, not in a dehydrator... If you have a small space, you'll appreciate this easy method!

My favorite way to dry oregano is in a regular ol' oven. It takes less than an hour, so you can pick oregano fresh from your garden in the afternoon, and have it ready for dinner that evening.

This works for many other herbs as well, such as parsley, sage, and thyme.

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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