If you have a herb garden, now is the time to collect and dry some for use over the winter.

As you now, there’s nothing like having your own stash of herbs for cooking or other uses.  You could even add some pretty ones to your grapevine wreath.

Cut the stalks of herbs that you plan to harvest.  Remember not to cut too much of your perennial herbs that don’t die back to the ground.  Herbs like oregano die back so you can cut most of the stem without damaging the plant.  Herbs like sage are considered small shrubs so you don’t want to cut them all the way back or you could kill them.

If you have a place to hang the bunches in your kitchen, they will be handy and make a lovely decoration.

Wrap bunches of stalks with a rubber band or twisty and hang them upside-down until they are completely dry.  This will take several days.

You can keep them where they are as long as they are protected from sun, dust and humidity.

If you want to take them down, now is the time to strip the leaves from the stalks.  Most herb stalks are inedible or bitter.  One exception is cilantro.  The stems have the same great flavor as the leaves.

Store your leaves in a cool, dry place in an air-tight container and you’ll be set for the winter.