Perserve Herbs

To dry herbs the best and fastest way is to use a dehydrator but in lieu of that you can use the hanging method, the oven method or the freezer method.

Hanging Method-

Pick before any flowers develop during the warm dry mornings after the dew has evaporated. If herbs are from outside you will need to wash and dry your herbs thoroughly so to rid them of bugs and dropping. Pick all dead and bad leaves from the stems. Then tie stems with a rubber band, in bundles and hang the herbs upside down in a paper bag. The paper bag prevents dust and catches all the falling leaves. Hang in a warm, dry spot is best, so avoid the kitchen.  

Oven Drying Method-

The leaves of herbs such as sage, mint, rosemary, thyme and parsley, should be stripped from their stalks. Space out leaves on a muslin-covered baking tray. Set them in an oven set to the lowest possible temperature. Leave the door agar as you would for broiling so moisture can escape. Turn after 30 min, they will be done after 1 hour of cooking. Turn off oven and let them cool as the oven cools. 

Freezer Method-

Remove leaves off stalks and chop herbs. Then place them in an ice cube tray about 3/4 of the way full. Cover with olive oil, filling the wells of the tray. Then and place in freezer till fully froze. You can take them out of the cube tray and place them in a labeled Ziploc bag back in the freezer. 

P.S.

I would love to meet you on Facebook. https://www.facebook.com/GardenTwoPlate/ or on Twitter Garden 2 Plate@GardentwoPlate