Guide to Drying Herbs:

Drying herbs is a simple practice, and there are several methods to choose from depending on the type of herb and your desire use. Here's how I dry my herbs:

1. Drying on Newspaper
This method works well for larger leaves and herbs that don’t need to be hung.
Lay the herbs flat on a clean sheet of newspaper in a single layer.
Place the newspaper in a dry, well-ventilated area away from direct sunlight.
Turn the herbs occasionally to ensure even drying.
Once the herbs are dry and crisp to the touch, they’re ready for storage.

2. Hanging Herbs Upside Down
Perfect for longer herbs, like rosemary, lavender or thyme, that can be tied together.
Gather small bunches of herbs and secure them with a cord or string.
Wrap the herbs loosely in a breathable cloth, like cheesecloth or muslin. This helps them air freely while catching any small leaves or flowers that may shed during the drying process.
Hang the bunches upside down in a cool, dry place with good airflow. Avoid direct sunlight, as it can degrade the color and potency.
Once the herbs are completely dry (they should crumble easily), remove the leaves or store them as they are.
I do this with fresh lavender that I put in my closet as shown in the picture.

3. Pressing Herbs
This method is ideal for preserving delicate leaves or flowers for decorative purposes or rituals.
Place the herbs between sheets of paper (such as parchment or regular printer paper).
Insert the paper into a thick book, ensuring the herbs are spread flat and evenly.
Place additional books or a weight on top to press them.
Leave them for 1–2 weeks, checking occasionally for dryness.

4. Drying Small Petals
For small, delicate petals or flowers, a rule bag works wonders.
Place the petals or flowers in a breathable rule bag (such as a mesh or cotton drawstring bag).
Hang the bag in a dry, ventilated area.
Shake the bag gently every few days to prevent clumping and to ensure even drying.
General Tips for Best Results
Use Breathable Cloths: Wrapping your herbs or laying them on a breathable cloth allows air to circulate freely, preventing mold while catching any small leaves or flowers that shed during the drying process.
Timing: Dry herbs as soon as possible after harvesting to retain their potency and fragrance.
Environment: Choose a dry, cool, and ventilated area to prevent mold or mildew.
Labeling: If drying multiple herbs, label them to avoid confusion.
Storage: Once dried, store your herbs in airtight containers away from sunlight and moisture.
Using Dried Herbs
Always check if the plant is safe for use before collecting it. Do not make tea or touch anything with unknown properties. Always clean your plants before drying.
Once your herbs are dried, you can use them for teas, rituals, incense, or other magical and practical purposes. Always remember to respect and honor the plants you've harvested by using them mindfully.

Source: Green witch archives (deactivated?)

Air Drying:

Air drying typically works best with herbs that are low moisture like rosemary, oregano, dill, lavender, etc. Herbs like mint, basil, chive, are best put into an oven or dehydrator. Be sure to trim them at a slight angle so the center of the plant is protected while drying. Gather together a decent sized bundle. Anywhere between 7-10 branches/sprigs, typically, and tie them off with string or a rubber band even. The smaller the bundle, the faster they’ll dry. Hang the bundle, stem-side up towards the ceiling, for about a week or so. The cooler and darker the place, the better. Herbs are ready if the leaves/flowers crumble easily.

Harvest Tips:

If you are using the herbs for food, the best time to harvest them is right before the plant begins to flower. You can prolong the harvest by snipping away the flower buds as they appear. Essential oils are concentrated in the leaves early in the morning before the sun can release them into the air so early morning is the best time to harvest. Cut away healthy herbs, remove the sickly and dried/wilted leaves, and shoo away insects. Be gentle! If you rinse the herbs, PAT DRY CAREFULLY! When it comes to seeds (dill, fennel, etc), place the flower heads (once cleaned from stems) into a paper bag or Tupperware container and have fun shaking!

Oven Drying:

Clean up leaves/seeds/etc and place them onto a cookie sheet (I usually use a shallow one. I believe mine is less than an 1 inch?). Put herbs in an open oven on low heat – less than 180 degrees F – for 2-4 hours. (I cannot stress the low heat! You WILL burn them otherwise.) Herbs are ready if the leave crumble easily

More Notes:

Oven drying takes out some of the herbs potency to more will need to be used in cooking which is more than fine. Store in labeled, dated airtight containers like canning jars, plastic storage containers or freezer storage bags. For best flavor, keep the leaves whole until you are ready to use them, then crush. Dried herbs are best used within a year.

Source: The Mirrored Moon