Gather herb clippings, and remove any yellowed, dead, or diseased pieces.
Grasp firmly by the stems and give the herbs a good shake to dislodge debris and insects.
Dry using one of the following methods:
Hang and Air Dry: Remove the lower leaves, tie the stems into small bundles, and hang upside down in a dry.
Drying Screen: Spread the herbs out on a drying screen. Suspend the screen over two chairs so the air can circulate above and below the screen.
Let herbs dry in a warm, dust-free, and airy place out of direct sunlight. Herbs with small leaves like thyme, oregano, and rosemary will take about 6 days to dry out completely. While larger leaves, like basil and parsley, can take up to 2 weeks.
Food Dehydrator: Preheat food dehydrator to 100˚F. Place the herbs in a single layer on dehydrator trays and place in the dehydrator until herbs are dry, 1 to 4 hours depending on the type of herb. Check occasionally to prevent over drying.
Once the herbs are completely dry and brittle, remove the leaves from the stems and store loosely in clean glass jars or containers with airtight lids.
Store the jars in a in a cool, dark place, away from heat, humidity, and temperature fluctuations. Dried herbs will remain potent for 6 to 12 months when stored properly.