The next time you have leftover fresh herbs, put them in the microwave instead of the fridge. In just a few minutes, you can dry them for future use, while retaining much of their flavor. This method works well on a variety of herbs, including basil, tarragon, Italian parsley, sage and rosemary.

Place clean, dry leaves on a paper plate (paper is best because it helps absorb some of the herb's moisture). The leaves should be similar in size and from the same type of herb. Microwave on high in 30-second increments until they feel dry to the touch and just start to crumble. Drying time varies with each herb, ranging from 30 seconds to a couple of minutes. Cool the dried herbs thoroughly, and store them in plastic bags or covered containers up to 6 months.