I have herbs in pots outside. This year it’s sweet basil, thyme, oregano, rosemary, lavender and cilantro. Other years have had pineapple sage, dill and parsley-- and other stuff I’m sure I’m forgetting.
When I’m in the need of fresh herbs in the spring, summer or fall, I go outside and take clippings of everything, use what I need and the rest goes into paper bags. The paper bags go on top of the fridge. Just about Thanksgiving time, I transfer what is in the bags to cleaned out plastic containers of store bought herbs.
There has got to be dopers with much more experience than me drying their own herbs. I’d like to pick your brains. Especially on improvements on taste, yield and lazitude.