Since both oregano (above left) and thyme (above right) are perennial herbs, it makes sense to grow them among the perennial flowers. For peak potency, culinary herbs should be harvested when the flowers are just budded up, but not yet open. Cut your herbs on a sunny day, after all traces of dew have dried.
Spread the herbs on cookie sheets and dry away from direct sunlight at about 90 degrees. An oven with a pilot light is the perfect temperature. Attic space may also be ideal, but be sure to check the herbs daily. The texture, thickness, and density of the leaves determines how long they will take to dry. You will probably want to invest in an electric food dehydrator at some point.
|Two days later the basil is dry and crispy.|
Notice how much it has shrunk in size.