The annuals can be cut at ground level when harvesting in the fall before the first frost. Most annual and perennial herbs can be harvested in midsummer and again in the fall. Herbs should be harvested in the early morning, after the dew has evaporated and before the sun becomes too hot. After harvesting, rinse the herbs in cool water. Shake off excess water and place them on paper toweling to dry for a few minutes.
Air drying is the most popular method used to dry herbs.
To dry whole branches or stems, gather 8 to 12 stems in a bunch. Don't dry the herbs in direct sunlight. The herbs should be dry in 2 to 4 weeks. When thoroughly dry, strip the leaves from the plants. Crush or crumble the leaves and store in airtight jars in a cool, dry place.