Can anyone give tips or advice for drying fresh spices.?

Specifically Basil, Mint, Dill and CilantroCan anyone give tips or advice for drying fresh spices.?
I'm a cookbook editor and I answer this question a lot. Basil: if you chop and freeze it, you can almost use it like fresh basil. Drying evaporates all the essential oils that make it fragrant so don't dry it unless you have no other option. Cilantro: Not worth drying -- the flavor vanishes. Try chopping and freezing like basil. Mint: Time Bomb's answer is pretty good. You can also microwave-dry it between paper towels, which I've done with great success, but the directions are at home and I'm at the office. Dill can be dried like mint.Can anyone give tips or advice for drying fresh spices.?
Simple----take a pair of discarded hose thats clean %26amp; put your clen dry herbs in them %26amp; hang them out to dry.After abt 3-4 months they will crumble in your hand %26amp; you can put them in clean bottles for storage.Now give me 10 pts plse.
basil should be blanched and then frozen in olive oil in an ice cub tray. most others should be hung on the stems in a dark closet for a few weeks to dry.
I always spread them on a cookie sheet and put in a very low oven until dry.





I have done this mostly with thyme and parsley.





Question for all those drying them on top of fridge or hanging upside down for weeks - do they not get dusty? If you try to shake off dust the leaves will fall off too.
Lay them on top of paper towels or a wicker basket and place them on top of the fridge.
gather in a bunch,tie ends together with twine and hang up side down in a cool dry place.once dried store leaves in spice jars.
I have only dried oregano, but I think it might be the same....turn oven on very low (200) and have stalks laid out in one layer...leave in oven for hours til dried out....remove leaves and voila! Dried spices.