Wash and dry the freshly cut herbs. Handle them carefully to avoid crushing or otherwise damaging the herbs.
Determine whether you are working with low- or high-moisture herbs. Examples of low-moisture herbs are dill, thyme, sage, oregano and rosemary. High-moisture herbs are those such as basil, mint, oregano and lemon balm. Gather four to eight stems of a low-moisture herb, or two or three stems of a high-moisture herb together, holding the herbs so that the leaves are hanging downward.
Insert the herbs into a brown paper bag with the stems protruding from the top. Tie the top of the bag together with a piece of twine or a rubber band.
Poke several small holes in the top of the bag to allow for air circulation. Hang the bag in a warm, dark area. For high-moisture herbs, this area should also be well-ventilated to prevent molding.
Check the herbs periodically over a two-to-four-week period and remove them when they are dried. Store them in an airtight container in a cool, dark area.