Pick fresh herbs from your garden either early in the morning or late in the evening. These are the times when the oils will be at their highest level of concentration. Wash the leaves well under cold running water, pat dry, and place them on a sheet of paper towels to allow any excess water to drain off.

Arrange the herbs on a piece of cheesecloth. Keep each variety of herb separate since drying times will vary from herb to herb. Roll the cheesecloth into a loose tube shape. Don't roll the cheesecloth too tightly since the holes in the cheesecloth allow air to move around the herbs while helping the leaves keep their shape. Tie the ends of the cheesecloth tube with a piece of string or other binding material to secure.

Store the rolled herbs in the refrigerator for 2 weeks. Drying times will vary, depending on temperature and moisture levels. Make sure the herbs are completely dry; any moist spots remaining can encourage mold to develop. You'll know they have fully dried when the leaves feel crisp and crumble immediately when touched. Remove the herbs from the cheesecloth. Arrange the dried herbs in an airtight container, and store them in a cool, dark place, such as a spice cabinet.