HERBS: Herbs can be dried by several methods for future use. Penn State Extension shared the following:

When drying a large quantity of herbs, a dehydrator is a good choice. Preheat the dehydrator with the thermostat set between 95 and 115°F. Place the herbs in a single layer on the dehydrator tray so they are not touching or overlapping. If needed, cover the dehydrator tray with a fine, food-grade plastic screen to prevent herbs from falling to the bottom. To allow space for the larger leaves, remove some of the trays. For best flavor, dry herbs on the lowest setting possible. If the dehydrator does not have a thermostat option, use the shortest time possible. When drying roots, cut them into ¼- to ½-inch pieces. The drying time for roots is six to ten hours; they will be stiff when they are completely dry.