Honestly, it depends on the herb. They dry better in different ways. Unless absolutely needed, I generally avoid oven/dehydrator/microwave since they can strip the flavor oils. But tarragon will turn such an ugly brown color when air dried, so I use the microwave for that.

I use fine mesh lingerie bags for drying. I place them on a wire shelf, with a fan either under or next to. If you hang vertically from rafters, you'll need to make sure you fluff a couple times a day to keep things from sticking together.

What herbs are you wanting to dry?

Agreed. It depends entirely on the herb. I never use the dehydrator on something like lemon balm. Even on the lowest heat setting it is too hot. But chili peppers, parsley, and chives, it works well because air drying those in my damp and not overly warm climate doesn't work well. (yes...yes...taste of some herbs dried versus other preservation methods isn't the same - but that is another discussion.) What herbs are you looking to dry?

FataMorgana

I don't have a lot of freezer space so I look at drying herbs. I have so many herbs growing in my garden I thought I would make use of them this winter. Some that are growing are: thyme, lemon thyme, oregano, sage, lemon balm, walking onions, garlic, choc. mint, chives, garlic chives, cilantro, dill, that is all that comes to mind at the moment. Parsley, carrots and basil was eaten by the rolly polly this year.
Yes, I live in a very damp climate, in the woods, and along the great lakes.
I'm wanting to get away from salt. When I have dried before there doesn't seem to be much flavor.
Thanks for your thoughts and any more advice you have.
gmom

If you are serious about drying herbs, skip hanging in bunches. Get screens to dry your herbs on. You can make simple racks or even set the framed screens on bricks for a simple rack-like setup. In moist, humid places - like the climate in western NY State where I live, mold because of poor air flow and drying where the herbs are bunched is common. Since I dry medicinal as well as culinary herbs, I always cover the screens in paper toweling before placing the herbs to prevent any cross-contamination.

I use a food dehydrator for thicker herbs, food items, and herbs that need to dry quick because they mold or turn yellow before they can dry for me. Always experiment with small amounts first to find what methods work best for you.

FataMorgana

Should the herbs you are drying be washed in vinegar water first. I'm totally baffled by the amount of dirt the vinegar water removes from fruit and veggies. Even from my own grow when I don't use chemicles.
gmom

No - especially if you intend to dry them. Of course if it is root material instead of leaf, then the answer to washing is "yes."

FataMorgana

I know you said you don't have much freezer space, but I freeze my dill and parsley in medium sized ziplocs and they don't take up much room...and taste a lot better than dried.

Most herbs can be air driedRoom tem or cooler), like thyme, oregano, rosemary, savory, sage. Those are the ones that retain most of their aroma/flavor when dried.

There are some that will lose a lot of flavor when dried, such as parsley, dills, chives. I prefer to freeze those(chopped).

There are others that will neither dry while keeping aroma nor will they freeze well. I can think of Basil and cilantro. I have found a slight trick to freeze basil ; I let them half air dry, and while they are still soft and flavorful, then I freeze them.
Never attempted to preserve cilantro. It is often available in stores, fresh.