Regardless of the drying method you use, the packaging and storage process is the same. Simply dry the dried herbs with your fingers and discard the hard petioles and midribs. Stored in small, closed containers, preferably made of pottery or opaque glass. If you use clear glass containers, store them in a dark place so that the herbs do not lose color.
Keep in mind that dry herbs are only suitable for cooked food, and note: dry and concentrated flavor, so you don't need to use as much food as possible in the recipe. If the recipe requires specific measurements of fresh herbs, use one-third of the dried herbs.