Drying herbs

[Sage_SS]

What is the best way to dry herbs? Do different herbs prefer different modes of drying?

I have:

- marjoram
- sage
- oregano
- thyme
- lemon balm
- bay
- basil
- dill
- rosemary
- parsley
- chives
- echinacea

[Owen'nZoe]

I dry tyme, sage, oregano and rosemary in my food dehydrator every year, and they work very well.

For dill, basil, parsely, lemon balm and chives, I prefer freezing over drying. I think the flavor is much better. Last year, I did try drying chives by layering them with kosher salt - you take a wide mouth jar and alternate 1" layers of chives and salt. I didn't like the flavor of the chives themselves (they tasted like dried grass to me), but the salt took on the flavor of the chives, and was lovely for cooking with!