Hang dried herbs (savory, rosemary, sage, mint, and marjoram), bound together in small bunches, upside down in a warm, dry, ventilated place, but out of the sun, for 5 to 10 days to dry, store dried leaves in an airtight container.
Dried seeds and herbs with short stems on a tray. Scatter the seeds or leaves on the cookie sheet. Dry in a warm and ventilated place for 4 to 6 days or in a 140°F oven for 1-4 hours.
Herbs can also be dried in a food dryer because the leaves contain very little moisture and dry quickly. Place a layer of herb leaves between paper towels. Depending on the thickness of the leaves, dry in a food dryer. Cool and test for crispness. When the herbs fall in your hands, they are done.
Do not sun dry herbs. Sunlight destroys their natural aroma. Whole herbs retain their flavor longer than crushed or ground herbs.