I grow a lot of culinary herbs and dry them as well. Pick your herbs and strip them off their stems. Chop them finely. Dry them between a couple of paper towels to get rid of excess moisture. Place on a cookie sheet lined with heavy-duty aluminum foil sprayed lightly with cooking spray. Put into a 200 degrees oven with the door slightly ajar. Turn
over with a long handled pancake turner every 15-20 minutes. Depending upon how wet they are, it should take a couple of hours for them to dry. Remove the cookie sheet from the oven and place it on a kitchen counter for a few days. When the herbs are absolutely bone dry, transfer them to a Mason jar with a tight fitting cover. Make sure they are absolutely brittle or they will mold. Label them because once they are dried, they all look alike. I save the stems from the herbs and toss them into my BBQ grill. They smoke and add a great flavor to whatever you are grilling.