Start by pre-heating your oven to the lowest setting it will go to. For mine that is 170.
Now you want to get your pan ready. I have found the best way to do this is by using a cooling rack inside a cookie sheet.
Next you are going to strip off all the leaves from the stems. You don't have to wast much, any bad leaves and the thick stems.
Now you will lay out all the leaves on the cooling rack.
*A note about other herbs. If you have a herb, like basil, with big leaves it is pretty easy to lay them out. When I did dill I left the the stems together. Then pulled them apart after they were done drying.*
Put them in the oven. Mine usually take any ware from 1 and a half hours to 2 hours. Depending on how humid it is and how wet your herbs are. If you live in a very dry area you might want to check them after and hour.
This is what they look like when they are done. Very dry and crunchy (yes that is the technical term!). They should break easily when you pick them up.
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