Drying herbs

I know this isn't a recipe, but dried herbs are essential for cooking, and you can have them all year long.
To dry fresh herbs: Either Take a bunch of herbs and tie a string or ribbon around the stems and put tops of herbs in a paper bag and hang to dry, in a dry (and preferably darker) room, and let dry until leaves crackle when touched (this takes close to a week, depending on the humidity in the room).
Or take window screens that are not being used, and lay them in a dry (and preferably darker) room. Place herbs on screens, and let dry.
Or you can dry herbs in the refrigerator (this can only be done in a frost-free refrigerator). This method is best for small amounts of herbs. Place chopped herbs on a plate on the refrigerator shelf, where they will be   crisp and dry in 5-6 days.
After herbs have dried, put in jars to keep them from getting damaged etc. and store in a cool, dark place.

Herbs in season: oregano, thyme, peppermint and cilantro.