Properly dried herbs retain a noteworthy amount of their original color, aroma, and healing qualities. Drying herbs correctly is not really that difficult, but it does demand some careful attention to each plant's attributes. The first step is to take the plants out of the direct sunlight as soon as you've finished gathering them. A general rule of thumb is to dry warming herbs in the sun and cooling herbs in the shade.
Conventional ovens can also be used to dry herbs. For quick oven drying, take care to prevent loss of flavor, oils, and color. Place leaves or seeds on a cookie sheet or shallow pan not more than 1 inch deep in an open oven at low heat less than 180oF (82.2oC) for about 2 to 4 hours. Home food dehydrators also do an excellent job of drying herbs.