Some herbs retain their taste and scent after drying better than others. For hard herbs like thyme, rosemary, lime leaves, lemongrass, curry leaves or bay leaves, rinse and pat dry, and then gather and tie the stems together with string. Hang up in a cool to room with plenty of airflow. Once dry, strip off the leaves. Lay softer herbs on paper towels and leave in a cool room. Avoid hot or too humid rooms or the herbs will be moldy. Store in airtight containers and use within maximum three months of drying, or while they still smell fragrant. Dried herbs are more concentrated than fresh, so use judiciously.