If you started growing herbs outside in the spring, you may suddenly find yourself inundated with an overflow crop. You might enjoy a summer menu made up exclusively of rosemary bread with chive butter, followed by dill soup and pasta with fresh basil pesto, washed down with camomile tea. Or... you might want to save some of those herbs for the future. It's simple: To dry short-stemmed herbs, lay them on a screen away from direct sunlight. Long-stemmed herbs should be tied together and hung upside down. Once the herbs have dried fully, simply chop them up and put them away for winter.