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.
Follow the directions that come with your microwave. Third Edition published in 1993. For more information contact your local Extension Service agent.