To dry and store homegrown herbs, harvest them at the peak of their flavor. The best time is
when the plants have lush foliage and their flowers first open. This is when the flavoring oils
are most concentrated. Cut the plants at ground level and hang the herbs by their stems in a
dry, warm, well-ventilated place out of direct sunlight. If tied in small bunches the herbs
will dry quickly and retain their color, fragrance, and flavor. When the herbs are thoroughly
dried (usually within a week), crumble the leaves and store them in airtight containers in the
pantry or refill bottles in the spice rack.