Leaves dry flat and retain a good color. When the leaves are crispy dry and crumple easily between the fingers, they are ready to be packaged and stored. Dried leaves may be left whole and crumpled as used, or coarsely crumpled before storage. Husks can be removed from seeds by rubbing the seeds between the hands and blowing away the chaff. Place herbs in airtight containers and store in a cool, dry, dark area to protect color and fragrance.
Microwave ovens are a fast way to dry herbs when only small quantities are to be prepared.
Place 4 to 5 herb branches in the oven between paper towels. Heat for two to three minutes on high. If not brittle and dry when removed from the oven, repeat microwave drying for 30 seconds more. Chop into the size pieces desired. Spread on a plate or cookie sheet and set out of the way in a warm room.