Rinse the fresh herbs thoroughly in the cold water to remove any garden dirt or debris.

Pat them completely dry using clean paper towels, then chop them into uniform 1/4-inch pieces.

Spread the pieces in a single layer on a parchment-lined baking sheet or dehydrator tray. Include the blossoms if desired.

Heat at 95 degrees Fahrenheit in a dehydrator or the lowest possible oven setting for 2 to 3 hours until completely brittle.

Allow the herbs to cool entirely before transferring them to an airtight glass jar for long-term pantry storage.