If you have leftover, fresh herbs that you know you won’t be able to use, they can be dried for future use.

The easiest way to dry herbs is to air-dry them. To do this, remove a few of the leaves from the bottom of each stem. Group the stems together and tie securely with a string. Hang the herbs upside-down in a well-ventilated, warm area until completely dry. Depending on the herb’s water content, it can take up to two weeks to dry thoroughly.

The faster herbs are dried, the more essential oils can be retained; therefore, electric dehydrators are very efficient. These machines are designed to control the temperature and promote even air circulation. Follow the manufacturer’s operating instructions.

Some convection ovens have a built-in drying option (again, follow the manufacturer’s operating instructions). With normal ovens, herbs can simply be spread out on baking sheets and placed in a 100° F (38° C) oven until completely dry.

Herbs can also be dried in the microwave; however, if they are over-dried, their essential oils and flavor can be destroyed. To do this, place a small bunch of herbs onto a tray and microwave on low for a few minutes, turning every 30 seconds.

To test if the herbs are dry, the leaves should crumble easily and the stems should break when bent. Once fully dry, the herbs can be removed from the stems and transferred to a tightly-sealed container. Store in a cool, dark place.