1. Turn oven on to 150 degrees.
2. Line cookie sheets with parchment paper.
3. Place herbs in a single layer on the cookie sheets.
4. Bake herbs for about one hour or until dry and crumbly to the
touch.
5. Remove herbs, let cool. Crumble herbs with your hands, store in
dark containers away from moisture, heat and light.
I use this method to dry my herbs when I have a large crop. The herbs
remain fresh for up to 2 years when stored properly. Lynn Thomas
dcqp82a.
