The ‘ber’ months are finally here, and something in me shifts the moment the calendar turns to September first. Cooler mornings, apple and pear season, jars of jam cooling on the counter, and that first steamy bowl of soup. I know I am not the only one who feels the pull toward sweaters and hot cocoa this time of year, even while some of you are still holding onto every last bit of summer. Wherever you land on that spectrum, September also means it is time for one of my favorite fall rituals, drying garden herbs and vegetables before the season lets go for good.
I have shared before how rough this garden season was for me, but I have made peace with finding the beauty in what did come through. My herbs, thankfully, had other plans and thrived despite everything else working against them. Now it is time to bring some of that in for drying. Parsley, basil, and chives are always at the top of my list. Sprinkled into a pot of soup in January, they taste like a little piece of summer waited for me, patiently, until I needed it most. There is something quietly satisfying about that, knowing the work that went into growing them is still paying me back months later.
More Than Herbs: What Else You Can Dry
Even if you do not have a garden of your own, your local farmers market is exactly the right place to start. I will admit, I never thought I could dehydrate anything beyond herbs pulled straight from my raised beds. I was wrong, and happily so.
Here are a few of the things I have learned to dry and stop wasting altogether:
- Celery leaves: these dry beautifully and add a wonderful herby lift when sprinkled into soups or homemade seasoning blends.
- Carrot tops: completely edible, and just as lovely dried and sprinkled over roasted vegetables or stirred into soup.
- Peppers: dehydrate them, then grind into a sweet pepper powder for eggs, meats, or sauces.
- Onion tops: dry beautifully and work anywhere you would normally reach for onion flakes.
- Chives: the gift that keeps on giving in my kitchen. Dried, they are wonderful over potatoes and scrambled eggs, and I love folding them into homemade dips and creamy dressings.
- Swiss chard: mine took its time getting started this year, but once it did, I ended up with more than I knew what to do with. It held on through the heat and dry stretches better than almost anything else in my garden. I am drying it now and plan to grind it into a powder to stir a little extra life into my winter stews.
- Beet tops: another one that is easy to overlook, but they dry and grind just as well as the rest.
A few more worth adding to your list this fall: garlic and ginger dry and grind into a lovely homemade seasoning base, and citrus peels from lemons, oranges, even grapefruit, dry into something wonderful for teas, baking, or a simple homemade zest powder.
Two Simple Ways to Dry: Oven or Dehydrator
You do not need fancy equipment to start drying your own herbs and vegetable scraps. Both the oven and a dehydrator work well, and the right choice really just comes down to what you already have in your kitchen.
Drying in a Dehydrator
Wash and thoroughly pat dry whatever you are working with. Spread it in a single layer across the trays, making sure pieces do not overlap so air can move freely around each one. Set the temperature between 95 and 115 degrees Fahrenheit for herbs, and closer to 125 to 135 degrees Fahrenheit for vegetables. Drying time varies quite a bit depending on what you are drying and how much moisture it holds, so start checking around the four hour mark and continue in short increments until everything is fully dry and brittle to the touch.
Drying in the Oven
Set your oven to its lowest possible temperature, ideally somewhere around 150 to 170 degrees Fahrenheit, and prop the door open just slightly with a wooden spoon to let moisture escape. Line a baking sheet with parchment paper and spread everything in a single layer. Check every 30 to 45 minutes, turning or rotating the pieces so they dry evenly, and remove anything that finishes early rather than letting it all go the full time together.
However you choose to dry, the goal is the same. Everything should feel completely dry and slightly brittle before it goes into storage. Any lingering moisture left behind is an invitation for mold, so when in doubt, give it a little more time. Once everything has cooled completely, store it in an airtight jar, label it with the date, and tuck it somewhere dark and cool. I keep mine in the pantry, out of direct sunlight, and most dried herbs and vegetables hold their flavor well for six months to a year.
If you have a garden or made a stop at the farmers market this week, there is likely more worth saving than you realize, even the beet tops. A little time now spent drying and storing means a much more flavorful winter ahead, and honestly, that feels like the best kind of head start.
Disclaimer: The information in this post is for educational purposes only and is not intended to substitute professional medical advice, diagnosis, or treatment. Always consult your physician or qualified healthcare provider with any questions you may have regarding a medical condition or before beginning any new herbal regimen.
