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12 stems loosely together and over the bunched leaves put a brown paper bag large enough so the herbs will not touch the sides. Tie the mouth of the bag loosely around the stems 2 inches from their ends, and hang the whole business high up in a warm, dry, airy room. When the leaves have become brittle, knock them from the stems and package them in air-tight containers and store away from light. You can pulverize the leaves by rubbing them between your hands, then store.
Tray - Drying. Prepare as for drying in bags. Cut off the handle-stems, spread the leafed stalks one layer deep on drying trays. Put the trays in a warm dark room that is extra well ventilated (if you use a fan, don’t aim it on the trays - the herbs could blow around - instead, “bounce” the forced draft off a wall, so it will be gentler). Turn the herbs several times to ensure even drying, Test dry. Remove from stems, and package as above.
Never dry at temperatures above 100 degree F. (higher, and they lose the oils we value for flavor.)
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