1Lay clean kitchen towel(s) or a layer of paper towels on work surface.
2Thoroughly wash herbs under cold running water; place clean herbs on towels.
3Inspect herbs and remove, and discard, any leaves or spots that appear brown or blemished.
4Pat herbs dry with paper towels; leave on towels to continue to air-dry for up to 1 hr.
5Tear off several sections of new paper towels; place on work surface.
6Remove leaves from stems; discard or repurpose stems.
7For ROSEMARY: Strip the needles from the stem by holding top end of stem with one hand; with fingers of other hand, grasp the stem directly under the top and pull toward the cut end of the stem. Discard stem.
8NOTE: You may mince herbs or leave whole, your choice.
9Place herb leaves on a section/sheet of paper towel; roll towel up, around the leaves, like a cigarette.
10Secure ends using a twist tie, rubber band or tape.
11Write name of herb and the date on the bundle.
12Place bundles on highest shelf in refrigerator for approximately 2 weeks.
13After 2 weeks, open bundle to inspect for dryness.
14If not thoroughly dried; re-tie ends and return to refrigerator for a few more days. If dry, empty herbs into plastic zipper bags or spice jars, label and date.