Wash the herbs thoroughly under cold water to remove any dirt or insects.

Pat the herbs dry with a clean towel or use a salad spinner.

Remove the leaves from the stems, discarding any tough stems.

For air drying, tie the herbs in small bunches and hang them upside down in a warm, dry, and dark place.

For oven drying, spread the herbs in a single layer on a baking sheet and place in an oven set to the lowest temperature (around 180°F or 82°C) for 2-4 hours, checking frequently.

For dehydrator drying, spread the herbs on the dehydrator trays and set the temperature according to the manufacturer's instructions, usually around 95°F to 115°F (35°C to 46°C) for 4-8 hours.

Once the herbs are completely dry and brittle, store them in airtight glass jars or paper bags away from light and moisture.

Label the jars with the herb name and date of drying.