Drying your own herbs is a quick and simple way to preserve them for use all year long. Your future self will be grateful!
Fresh herbs, stripped from stems
Strip leaves or fronds from stems, collecting them in a bowl as you work. Note that some herbs are easier to strip after drying: thyme and rosemary are two examples.
Spread the herbs in a single layer on dehydrator trays. For small herbs like thyme, rosemary, or dill, I recommend lining the tray with a sheet of parchment paper. Otherwise the tiny dried herbs will slip through the holes in the tray.
Dry in a dehydrator set to 105 degrees Fahrenheit for a few hours up to overnight, until completely dry and brittle.
Allow to cool completely, then store dried herbs in airtight jars or containers.