Drying : air drying is the easier method. Just tie together 4 or 5 sprigs together and hang, upside down in a warm, well ventilated, dry and dark place. Drying can be speeded up in the oven, at the lowest temperature until leaves are crunchy. Freezing : Some herbs can be frozen without losing flavour. But the texture is almost always lost. Use frozen herbs in preparations where look is not important. To freeze herbs whole, rince and pat dry. Spread on a cooky sheet to air-freeze or put directly in freezer bags. You can also freeze herbs in ice-cube containers. Just chop herbs, fill tray, cover with water and freeze. Other methods of conservation include in vinegar and in oil.