It is best to pick herbs early in the morning. They should be picked before flowering, as their flavor changes once they produce flowers. Inevitably, it is the lovely flowers that signal me to get busy and pick.
I chose the oregano stems that had not produced buds.
I found this little guy among the oregano.
I gathered lemon balm to use in teas on cold, dark winter evenings.
I also gathered sage. My one plant has been around for several years. It enjoys sandy soil that is not too fertile (just what he have on this hilltop). Give sage full sun, good drainage, and good air circulation. I use the dried sage on beef roasts all winter long.
And lastly, but my no means the least, I gathered some rosemary. This wonderful herb brings the summer into winter dishes. Rosemary needs a dry soil; it does not like having its feet wet. The plant is not winter-hardy here in Ohio without assistance. I plan to place several straw bales around mine this winter to help it through. I enjoy the dried herb on chicken breasts and beans thrown in the Crockpot. It's also great with beef roasts.
A side note about the crown vetch beside my rosemary plant. I have waged a fearless battle with this plant for a few years. I finally gave in because it's rather a nice weed suppressor and it's a nitrogen-fixer. It's also impossible to eradicate.
I prefer to use a dehydrator for some of the drying process; the herbs seem to have more flavor if they are dried quickly. I rinse the herbs, remove the leaves, and spread them on the dehydrator trays (picture shows rosemary and sage).
The herbs are done drying when they are brittle and crumple easily. They will mold if stored when not properly dried.
I store them in re-purposed glass jars, but any airtight container will suffice. They make lovely gifts, especially on a white Christmas.
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