Most fresh herbs are easily dried, and the same method applies to all of them, but bay, marjoram, mint, rosemary, sage, savory and thyme dry particularly well.
They should be freshly picked, then quickly rinsed and patted dry before being spread on racks and covered lightly with mustlin. Then put them in a warm, dry place out of direct sunlight. They will take about a week to dry. Most herbs are best stripped off their stems before being stored in sealed jars, but some herbs, such as thyme, may be left on the branch and stored upright in the jar.