When your garden yields more herbs than you can feasibly use fresh, drying them is the perfect option. (Most flowers are best used fresh.) Place the herbs, either on the stems or as single leaves, between two layers of paper towels, place on a sheet pan, and put the pan in a cool, dark, dry place. Alternatively, you can bundle the herbs together at the base of the stems and hang them upside down in a cool, dark, dry place. Let herbs dry until they are crisp and brittle, usually 3 to 5 days, depending on the amount of moisture in the air.
To make tea using dried herbs, proceed as you would with a store-bought tea blend, using an infuser basket or strainer. Water should be just below boiling, and brewing time can be adjusted to suit personal taste.
From TeaTime March/April 2010