Drying - Herbs
There are a number of methods of drying herbs, some of which include rack drying, bag drying and microwaving.
Rack drying involves laying herbs on a rack and placing the rack on a flat surface in a location that has good ventilation. Herbs usually dry in several days depending on humidity levels. When dry, take a handful of herbs and hold them over a large tray, clean dishtowel, or large sheets of waxed paper and shake or rub the herbs with your hands to remove the leaves. Collect the leaves and store in an airtight container.
Bag drying is a good method for herbs with large leaves and long stems such as basil and sage. Punch a few holes in a clean paper bag for ventilation. Cut a handful of herbs, tie ends together, and place in the paper bag. The stems of the herbs should be at the opening of the bag. Gather the bag around the stems and tie with one long piece of string. Hang the bundle in a warm (70 degrees F to 80 degrees F), well ventilated area. When dry, shake the bag. The leaves should fall to the bottom of the sack. Some herbs may take 2 to 4 weeks to completely dry.
Herbs can be microwaved by placing a small batch of herbs on a paper towel and microwave on medium power for 1 to 3 minutes. It is important to watch the herbs as they dry rapidly. Stop the microwave and rotate herbs at least every 30 seconds. Continue until herbs are dry. This works best for a small bunch of herbs.
Source: Autumn Bounty–A Harvest of Fall Herbs, Extension Master Food Volunteers, Johnson County K-State Research and Extension