How to dry your Herbs?

Snipping fresh herbs from the garden to use in summertime meals and drinks is one of gardening’s primary rewards. Another flavorful—and economical—benefit is how easily they dry for use in fall and winter cooking. Herbs that are homegrown and dried have an intenser, more robust flavor than store-bought herbs because their essential oils are fresh. Those expensive jars of herbs at your local supermarket may sit around for months while their flavors degrade. Once you’ve tasted homegrown oregano in tomato sauce, or spearmint in tea, you’ll never settle for supermarket herbs again.  Air-drying is the easiest way to preserve most culinary herbs. Herbs that dry well include: chervil, dill, lemon balm, mint, oregano, parsley, rosemary, sage, savory, stevia, sweet marjoram, tarragon, and thyme.