Enjoy your summer bounty year around. All you need is a warm room with lots of good airflow. Place individual stems flat on screens or tie small bundles with string and hang them upside down. Most herbs dry in as little as two weeks.
If time or space is an issue, you can speed the process with a dehydrator (follow the manufacturer’s instructions) or a convection oven. In a convection oven, simply place a single layer of leaves on a baking sheet and set at 150F for approximately three hours.
Regardless of which method you use, ensure the herbs are sufficiently dried before storing in an airtight container, or they will go mouldy. Properly dried herbs will crumble when rubbed between your fingers. If the leaves feel rubbery or hold together, they need more drying time.
Once dried, place whole leaves in a glass jar with a tight-fitting lid or in a zip-lock plastic bag. Your harvest should keep for up to a year and carry you through the winter months when you won’t have the luxury of picking fresh herbs from the garden.
Charmian Christie is an avid gardener and home cook. When she's not digging in the dirt, she's charting her culinary adventures on her blog, Christie's Corner.