[jglass]

I am already gettting more basil, thyme and sage than I can use. So its time to start drying.
Last year I dried the leaves and put them into ziploc freezer bags and stored them in the freezer. Some I dried and kept in jars in the cabinet if I planned to use them soon. I experimented with some Thai basil, lemon, hot and white basil. I like the taste of genovese basil and sweet basil the best so that is all I put out this year.

I found the leaves to kinda be a pain when frozen whole. Of course I took them off of the stems first. They were crumbly when they came out of the freezer but I had to use my electric coffee grinder to get the basil as fine as I wanted it.

How do those of you who dry your own herbs store them? Would you grind them the way you want to use them before freezing or after?