For retaining highest potency, aroma and quality, air drying or room drying is the easiest, most inexpensive method for preserving herbs. Moisture evaporates slowly and naturally during air drying, leaving the precious herb oils behind. Dehydrators are useful if you are drying large quantities of herbs or high moisture herbs such as basil. Use a microwave oven as a last resort for drying as microwaves literally cook the herbs producing very poor quality.

Sturdy herbs are best suited for air-drying---herbs such as sage, thyme, summer savory, dill, bay leaves, oregano, rosemary and marjoram.  Basil, tarragon, lemon balm and the mints have a high moisture content and will mold if not dried quickly. Enclosing herbs in a paper bag, with holes for air circulation, protects them from dust and other pollutants. Chives are best frozen.

To air dry herbs, follow the following simple steps:

1. Use a sharp knife or scissors to cut large stems or branches from mature plants. Gently shake each branch to remove insects. Examine each branch and remove old, damaged or diseased leaves.
2. Rinse each branch in cold water and dry with towels or paper towels to remove all visible water. Wet herbs tend to mold which destroys the whole bunch.
3. Turn branches upside down and remove leaves along the upper stem. Lower leaves are not as pungent as the top leaves nearest buds. Tie five or six stems together in a small bunch. For high moisture herbs, use smaller bunches.
4. Place the bunch upside down in a large brown paper bag. Gather the bag around the stems and tie. Tear or cut several holes in the bag for ventilation. Make sure there is plenty of room inside the bag so leaves do not touch the sides of the bag. Write the name and date on each bag.
5. Hang the bag in a warm, airy room or attic. Leave undisturbed for about two weeks or longer.