DIY Hanging Herb Drying Rack: Save Your Harvest the Easy Way
Every fall I hit the same happy problem. The basil is still pumping out leaves, the rosemary needs a trim, the oregano is spilling over the edge of the bed and the mint is trying to take over the yard again. I can only eat so much pesto. For years a lot of that extra harvest ended up in the compost, which always felt like a waste of all that watering.
Then I started drying herbs, and I have not bought a jar of dried oregano since. The easiest way I have found is a simple hanging herb drying rack. It takes about an hour to build, costs very little, looks great in the kitchen and turns armloads of fresh herbs into a pantry full of homemade seasoning. Here is how I make mine, which herbs dry best, and how to store everything so it keeps its flavor all winter.
Why Air Drying Herbs Works So Well in Arizona
Air drying is the oldest and simplest way to preserve herbs. You tie small bundles, hang them upside down somewhere warm, dry and out of direct sun, and let time do the rest. In humid places this can be tricky because bundles can mold before they dry. In Arizona, our dry air is a huge advantage. Most herbs dry in one to two weeks here, sometimes faster in the low desert.
Air drying also keeps more of the flavor than you might expect. Oven drying can cook off the essential oils that give herbs their smell and taste, and it is easy to scorch the leaves. A slow, gentle air dry keeps the leaves green and aromatic.
Choosing a Design for Your Herb Rack
There are lots of ways to build a hanging herb rack, and almost all of them use the same idea: a frame that hangs from the ceiling or a hook, with several hanging points for small bundles. These are the three designs I like best:
Embroidery hoop rack: A large wooden embroidery hoop hung flat from three or four strings, with clothespins or small hooks around the edge. It holds a lot in a small footprint and looks lovely.
Branch or dowel rack: A straight branch, piece of driftwood or wooden dowel hung horizontally from two strings, with twine loops or clothespins along its length. Very rustic and easy to scale up.
Tiered rack: Two or three hoops or dowels stacked with twine between them, so you can dry lots of herbs in one vertical spot.
I am going to walk you through the embroidery hoop version, since it is the one I use most, and then share how to adapt it to a branch or tiered design.
Materials You Will Need
One wooden embroidery hoop, 10 to 14 inches across (you only need the inner ring, so an old hoop works)
Jute or cotton twine
10 to 20 small wooden clothespins or mini S hooks
A ceiling hook, cup hook or sturdy wall bracket
One wooden bead or metal ring for the top (optional, for a neat hanging point)
Scissors and a tape measure
Rubber bands or more twine for tying herb bundles
If you do not have these around the house, here is an Amazon search for a jute twine and mini clothespin set: https://www.amazon.com/s?k=jute+twine+mini+wooden+clothespins&tag=greenthumbh0a-20
Step-by-Step: Building the Hoop Herb Drying Rack
Separate the hoop. Loosen the screw and pull the inner ring out of the outer ring. The inner ring is a solid circle and makes the cleanest frame. Save the outer ring for a second tier later if you want one.
Cut your hanging strings. Cut three or four pieces of twine, each about 30 inches long. Longer strings let the rack hang lower, so adjust for your ceiling height.
Tie the strings to the hoop. Space the strings evenly around the ring, like the numbers on a clock at 12, 4 and 8 for three strings, or at 12, 3, 6 and 9 for four. Tie each one with a double knot and wrap the tail around the hoop a few times so it does not slip.
Gather the tops. Pull all the strings up above the center of the hoop and adjust them until the hoop hangs level. Thread them through a wooden bead or metal ring if you have one, then tie a strong knot.
Add the clips. Clip clothespins around the edge of the hoop every couple of inches. If you prefer hooks, hang mini S hooks over the ring instead. You can also tie short twine loops around the hoop to hang bundles from.
Hang the rack. Screw a ceiling hook into a joist or use a sturdy wall bracket and hang the rack by its top knot. Herbs are light, but a full rack can add up, so do not hang it from a thumbtack.
Making a Branch or Tiered Version
For a branch rack, find a straight, dry branch or dowel about two to three feet long. Tie a length of twine to each end, join the strings at the top and hang it like a swing. Then add clothespins or twine loops along the branch every few inches.
For a tiered rack, tie three or four strings from the top hoop down to a second, smaller hoop about 12 inches below. You get twice the drying space in the same spot, which is great when everything in the garden is ready at once.
Harvesting Herbs for Drying
The quality of your dried herbs depends a lot on how and when you harvest them.
Harvest in the morning. Pick after the dew has dried but before the heat of the day, when the essential oils are strongest.
Pick before flowering when you can. Most leafy herbs, like basil, oregano and mint, have the best flavor just before they bloom. Lavender and chamomile are the exceptions, since you want the flowers.
Cut healthy stems. Skip yellow, damaged or bug-chewed leaves. Never take more than about a third of a plant at once so it can keep growing.
Do not wash unless needed. If the herbs are clean, just shake them gently. If you do rinse them, pat them completely dry and let them sit on a towel for an hour or two before bundling. Damp bundles can mold.
Tying Herb Bundles the Right Way
Small bundles dry faster and more evenly than big ones. I aim for bundles about the thickness of my thumb, roughly five to ten stems.
Strip the leaves off the bottom inch or two of each stem.
Gather the stems together with the cut ends lined up.
Wrap a rubber band or twine tightly around the stems. Rubber bands are handy because they tighten as the stems shrink, so bundles do not slip out.
Leave a loop of twine or clip the bundle directly to the rack, leaves pointing down.
Hang bundles so they do not touch each other. Good airflow around each one is the secret to fast, mold-free drying.
Best Herbs for Air Drying
Some herbs are made for air drying, and others are better frozen or used fresh.
Easy herbs to air dry:
Rosemary
Oregano and marjoram
Thyme
Sage
Lavender
Mint
Dill
Bay leaves
Lemon verbena
Herbs that are trickier:
Basil dries fine in Arizona's dry air but can darken. Use small bundles and good airflow, or freeze some in olive oil cubes.
Parsley and cilantro lose much of their flavor when dried. I freeze them or use them fresh.
Chives are better frozen or chopped fresh.
Where to Hang Your Rack
Pick a spot that is warm, dry, airy and out of direct sun. Sunlight fades the color and burns off flavor. A kitchen corner away from the stove and sink works well, as long as it is not right over steam. A pantry, laundry room, spare room or covered patio can also work.
In the summer, an Arizona garage gets hot enough to dry herbs very quickly, but it can also cook the flavor out of them and gather dust. I prefer indoors with a fan on low nearby if the air feels still.
How to Tell When Herbs Are Dry
Most herbs are ready in one to two weeks in Arizona. Check them every few days.
Leaves crumble easily when rubbed between your fingers.
Stems snap instead of bending.
There is no soft or leathery feeling anywhere in the bundle.
If any part still feels flexible, give it a few more days. Thick herbs like sage and bay can take a little longer.
Storing Your Dried Herbs
Once the bundles are crisp, it is time to pack them away.
Strip the leaves. Hold the bundle over a clean tray or sheet of parchment and run your fingers down the stem to remove the leaves.
Keep the leaves whole. Whole leaves keep their flavor much longer than crumbled ones. Crush them right before you cook.
Use airtight jars. Small glass jars with tight lids are ideal. Fill them as full as you can to limit air.
Label and date everything. Trust me, dried oregano and dried marjoram look almost the same in a jar.
Store in a cool, dark cabinet. Keep jars away from the stove, dishwasher and sunny windows.
Dried herbs taste best within about a year. After that they are still safe but lose a lot of punch. Smell is the best test: if you open the jar and get very little aroma, it is time to refill.
Ways to Use Your Dried Herbs
This is the fun part. Here are a few ways we use our homemade dried herbs:
Homemade seasoning blends: Mix oregano, thyme, basil and rosemary for Italian seasoning, or oregano with dried chile and cumin for a Southwestern blend.
Herbal tea: Mint, lemon verbena and chamomile make wonderful hot or iced teas.
Herb salts: Blend dried rosemary or thyme with coarse salt for a finishing salt.
Lavender sachets: Fill small cloth bags with dried lavender for drawers and closets.
Gifts: A little jar of homemade herb blend with a handwritten label makes a great holiday gift.
Troubleshooting Common Problems
Mold or musty smell: Bundles were too big, too damp or too close together. Toss moldy bundles, make smaller ones next time and improve airflow.
Brown or faded leaves: Too much sun or heat. Move the rack to a shadier spot.
Bundles slipping: Use rubber bands instead of twine so they tighten as stems shrink.
My Favorite Little Kitchen Project
A hanging herb drying rack is one of those small projects that pays you back for months. It saves your harvest, fills the kitchen with a wonderful smell and makes your cooking taste better. Build one this weekend, give your rosemary and oregano a good trim, and you will have jars of homemade dried herbs before the holidays. If you grow radishes or other cool-season crops this fall too, check out https://www.greenthumbhobbies.com/post/radishes-arizona for an easy companion to your herb garden.
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