Parsley stalks were cut, the leaves trimmed from the stalks, washed, then run through a salad spinner to rinse and spin out excess moisture.
The remaining parsley leaves were microwaved dried via Carol at Annie's Kitchen Garden's method. Parsley leaves are layered on a paper towel, microwaved until dry (4-5 minutes), allowed to cool, then stored in a jar.
Sage was trimmed, washed, run through the salad spinner, then left a clean towel to dry completely. The leaves were loosely packed in zipper bags, excess air sucked out with a straw, and frozen.
I have dried sage in the past, but find that the flavor is much stronger when frozen requiring less in recipies.
I was hoping to gather some coriander from the cilantro plants, but waiting for the seeds to dry on the plant seemed to be taking forever. A recent post by Thomas at A Growing Tradition made me realize that I didn't have to wait. I bit into a green coriander seed and found that I liked the flavor. I can see it working in many Mexican dishes.
I pulled the cilantro plants and collected a bowlful of green coriander seeds. These were washed, allowed to dry, placed into a zipper bag, and frozen.
The oregano was trimmed down to the base of the clump of plants. Usually, this results in renewed growth of the plant providing a late season fresh harvest for tomato sauce and pizza. We shall see.
The long stalks of oregano, dill, and cilantro were tossed into the woods. I usually compost most of my garden waste, but the compost pile doesn't get hot enough to kill the seeds and most of the stems were too woody to break down.
I also try to grow parsley, rosemary, basil, and oregano on a sunny window over the winter months to provide fresh herbs. However sometimes dried herbs work better especially for slow cooked meals such as sauces, roasts, soups and stews.