Believe it or not, learning how to dry and store herbs at home is really not that hard.
Whenever I come into a bumper crop of quality herbs, usually at summer’s end, I refrigerate some and dry the rest. Technically, any herb can be dried, but heartier herbs like oregano, thyme, and rosemary tend to hold on to their essential oils even after they’ve given up most of their moisture. That said, chives, parsley, and even dill are worth drying if you plan to use them within a month or so.
The biggest problem with dried herbs is that they’re usually ugly and brown. That’s because, as they age, enzymes inside the leaves break down the chlorophyll. But this chemical terminator can be stopped with a quick dip in boiling water. Here’s how I do it: