Drying your own herbs is one of the easiest ways to keep the taste of summer for later in the year.
Cut herbs in the morning once the dew has dried. Rosemary, thyme, oregano and sage dry especially well.
Tie them in small bunches and hang them upside down in a warm, dry place out of direct sun. After one to two weeks the leaves should crumble easily.
Strip the leaves into clean jars with tight lids and label them with the date. Use them within a year for the best flavour.