Preheat the oven to its lowest setting, ideally 170°F to 200°F
Wash the herbs gently if needed, then pat them completely dry
Remove any damaged leaves and thick stems
Spread the herbs in a single layer on a baking sheet
Line the baking sheet with parchment paper if desired
Leave space between the leaves so air can circulate
Place the baking sheet in the oven
Keep the oven door slightly open if possible
Check the herbs every 15 to 20 minutes
Remove the herbs when they are dry and crumbly
Let the herbs cool completely
Strip the leaves from the stems if needed
Store the dried herbs in an airtight container
Keep the container in a cool, dark place