Drying Herbs

 Perhaps one of the most important thing is a place, protected from the elements,Pets,and where it will not be disturbed. Drying is so moisture can be removed so bacteria and mold won't develop and they can be stored and preserved. 

 Best herb dryer i found with the least investment and tried and true, the old cardboard box.
a few holes poked in both sides at the top across from one another,line a fishing string through the holes, secure it taunt. Most of our usable herb will be towards the top of a fresh stem, cut it lower so to encourage fresh new growth later. After pruning the stems to a six or eight inch piece, just hang them on the fishing line allowing branches to secure them to the line.
 Close the box, place in a cool area, closets work best, checking every three days allowing fresh air to exchange for an hour or so. Its what has worked best when planned.

 Again there's always the Oven, however this is my last resort. Quick exchange of heat tends to lead to under flavored. Simply placing on a cookie sheet and set to 150-175 degrees for an hour or so. Remember this. If its a soft leafy Herb such as Dill , Basil, Fennel,Thyme use common since and adjust your time in the oven. Rosemary,Sage,Savory, Lavender will take the most time since it's a tougher Leaf.

 Most Herbs are pinched or cut fresh in the morning hours , they have the most essential oil at that time of day, Lavenders, Basil Blooms, Mint, Chamomile blossoms and others have much more aroma that lend to the dish or tea. Enjoy your gardens.