To dry herbs at home, tie four to six branches of clean, dry herbs together with string. Turn the bundle upside down, and tie it inside a brown paper bag with holes. Hang the bag in a warm spot for about two weeks until the herbs are dried.
Use clean herbs that are free of bugs when drying. Shaking the leaves of dry, freshly harvested herbs is often enough to remove bugs and dirt. If you wash the leaves, allow them to dry thoroughly before bundling them. Pick out any damaged or diseased branches.
Small bundles are best when preparing the herbs. This reduces the risk of molding and allows the leaves to dry faster. The bag around the herb bunch keeps the leaves clean and keeps the herbs contained if they start falling. Holes in the bag allow for air circulation to help with drying.
The ideal environment for drying herbs is warm and dry. Humid areas extend the drying process and may lead to molding. Check the herbs each week to check for dryness. The leaves crumble easily when the herbs are ready.
For a faster process, dry the herbs in the oven. Spread leaves on a muslin-lined baking sheet. Set the oven to the lowest temperature. Place the herbs in the oven with the door open for 30 minutes. Flip the leaves, and leave them in for another 30 minutes.