I cut a large amount of the plant and set out to remove any bruised or eaten leaves from the bunch.
I rinsed the leaves under cool water to remove any dirt or bugs that might have been on the leaves and then made sure to remove any water using a paper towel. Water left on leaves can cause brown spots so it is important to remove as much moisture as you can from the leaves.
The next step was to simply gather the leaves into bundles and secure with string or jute and hang to dry for a few days. It is important to choose a cool dark place to dry the leaves to ensure the flavor remains strong. If they are located where there is too much light or heat the oils can evaporate making them less than pleasing. Once the leaves felt crisp and dry I removed the stems and crumble the leaves into a container for future storage. When making the tea use one heaping tablespoon of the dried leaves in one cup of boiling water. Let it steep for at least 30 minutes for a strong flavor. Strain leaves before serving. Enjoy!