Discard all leaves that are brown or insect-eaten. Wash all cuttings than pat them dry with paper towels. You can spread them in a single layer on a dry paper towels or a clean paper bag, or you can bundle them and hang them from a thread. Either way, store them in a dark warm, well ventilated area and check on them every few days to make sure none are beginning to mold. If any mold appears then dispose of the entire bunch immediately. It is best to hang a much herbs as four or five bundles instead of one, so that if one starts to mold it does not destroy your entire stock. When they are crisp , strip them, pick out the seeds, stems, and other parts you will not use and store them in properly labeled containers.

To Dry seeds or seed heads; gently bundle the cuttings together at the stem ends if the seed heads or pants are thin enough, and place in a paper sack. Cinch the opening around the seed heads and, high on the sides of the sack, cut a few holes for ventilation. When they are dry, shake them and work with your hands to remove the seeds from the heads.
Roots can take a year or more to dry. Hang them in well-ventilated, dark spot. Again watch for mold.
Replace herbs at least once per year because after a year they loose or gain potency depending on the herb and can make working with them difficult to judge and can even become dangerous.