Many herbs with aromatic leaves and a strong texture, such as Sage, Rosemary and Thyme dry well as they have little moisture content, those with juicier leaves such as comfrey or borage, take longer to dry.  Herbs need proper preparation before preserving them, but do try not to either pick them wet or wash before drying as essential oils can be lost. I know its late in the year, but I am harvesting a great deal of marjoram and oregano to make oil, lavender, rosemary, mint, borage, thyme, dandelion root and lemon balm.

Preparation

Tie long-stemmed herbs, such as sage, rosemary or the artemisias, into loos bunches with not more than ten stems to the bunch. Mint and lemon balm, with thicker stems, only five. Whole plants of bushy herbs such as thyme or marjoram can be tied in pairs. These can be hung up in a draughty place where free air circulates until they are dry.

Soft herbs such as chamomile flowers, mullein or marigold petals should be spread on a drying tray.

Seedheads or pods should be left in brown paper bags and left for around three weeks until the seeds fall out.

Roots will need some artificial heat to dry them. Wipe them clean and cut into manageable pieces.

Because some of my herbs are flowering I will probably strip off the leaves to dry, so maximising the yield – I’ll only do this before drying so not to spoil the strength of the remedy.