I wash my fresh herbs, pat them dry, and put them on cookie sheets. As I'm prepping everything I preheat the oven to 175 degrees. Once I've put the fresh herbs in the oven, I leave the door cracked a little to let moisture escape. The drying time varies from herb to herb; thyme dries within an hour while sage can take 3-4 hours to dry. I just keep checking them periodically to see how they're doing, and pull them once they're dry. After a brief cooling, I strip the herbs from the stems. Some herbs are easier than others; thyme gets tricky because the leaves are so small and the stems break easily, while sage goes quickly due to the size of the leaves.
I leave the herbs on the cookie sheet, it makes crushing and bottling so much easier. Once all of the herbs have been stripped from their stems, I cover them with parchment paper and crush them with a rolling pin. My kids have a small rolling pin left over from a Strawberry Shortcake baking set, it's the perfect size for the pan I use.
After the herbs are crushed I pour them into a mason jar to use in making salts or in cooking. The herbs have such a punch of flavor compared to store bought dried herbs. The process may seem long, but it's something I can pick up and put down throughout the day depending on my schedule. All in all it's worth it.