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.