When I got today’s share home and went to store the marjoram, I realized that I never used last week’s savory. I also still had some dill left over (two weeks in the fridge and it’s still great – gotta love dill!) that I wanted to use too. For the life of me I couldn’t come up with a recipe that would use all three with the other ingredients on hand so I thought I should try drying herbs for the first time. I turned to one of my favorite kitchen reference books, Herbs & Spices: The Cook’s Reference, for help. In one of the tips it mentioned using the microwave to dry which I had never thought of. Rinse the herbs well, dry them on some paper towels and lay them on a dry paper towel in as close to a single layer as possible. Sure enough, it worked really well. The book called for 2.5 minutes but I found I needed more like 3.5 for my bunches, probably because I didn’t try them too well after rinsing. Let them cool and further dry out on the counter for an hour or so before removing the leaves from the stems. I bagged and tagged them and now have some CSA flavor that I can turn to at any time, regardless of what is fresh that week. If you’re finding yourself with leftover fresh herbs you should definitely give it a shot!