• Pull, wash, and pat the leaves dry
  

Baking Tray Method

• Line them side by side on a clean baking tray. Move the tray to a dry, well-ventilated area (not in direct sunlight)
  
• Leave to dry for about a week, turning once or twice to ensure the leaves are evenly exposed to air and heat. The leaves should be dry and the stems should be stiff
  
• To remove the leaves for storage pinch the stem at the bottom and pull up. The leaves should fall away easily.
  
• Pop into a glass mason jar and keep in the spice drawer for about 6 months (you can keep them for a year, but the flavor is best within the first 6 months).
  

Hanging Method

• To Hang: Just gather the leafy stems into a "bouquet", tie them together and hang to dry in a well-ventilated area
• Leave to dry for about a week, turning once or twice to ensure the leaves are evenly exposed to air and heat. The leaves should be dry and the stems should be stiff
  
• To remove the leaves for storage pinch the stem at the bottom and pull up. The leaves should fall away easily.
  
• Pop into a glass mason jar and keep in the spice drawer for about 6 months (you can keep them for a year, but the flavor is best within the first 6 months).