dpinker, dry everything but the basil and chives. For the oregano, mints, dill, sage, rosemary, parsley, bee balm, thyme and chervil - harvest after the dew has dried, and then bunch them into small bundles (strip off some of the lower leaves if necessary), put a rubber band around them and hang up to dry. For basil and chives, you might want to freeze. Whir the individual herb in the blender with just a little water to help things along and freeze into ice cubes. Put the ice cubes into freezer bags and freeze. You could also make pesto with the basil - which makes a wonderful present. The chamomile should be spread on a clean screen to dry (put something underneath the screen to catch the seeds that will fall through). If your chives are blossoming right now, harvest the blossoms and make chive vinegar. Sterilize an empty mayo jar, fill with fresh picked chive blossoms and top up with white vinegar. Let steep until gift giving time, then strain the vinegar and rebottle into pretty bottles.

why cant you dry basil and chives? I dried my chives and put them in a jar in July, they are not refrigerated. I keep them with the rest of my dried herbs in a cabinet. I use them all the time for cooking. Am I at risk of botulism?