Since all herbs have their roots (no pun intended) as wild plants, growing requirements are much less critical than for many modern hybridized plants. For the most part simple garden soil or potting mix is perfectly fine for those plants we will discuss.

Fertility of the soil is equally insignificant; in fact most herbs thrive with no addition of soil amendments such as chemical fertilizers. We would stress our position of avoiding their use regardless, since organic products are readily available and practical.

Full sunlight is preferred, at least six to eight hours of bright or direct sun daily is generally considered a minimum requirement. If you can grow tomatoes you can grow herbs.

Water requirements for those plants grown in the garden are the same as for any usual vegetable crop. Container gardening requires a bit more care. Avoid over watering which will encourage a rotting root system and observe weather conditions during hot dry periods - you may have to supplement the water requirements during those times.

Temperature is about the same as for any other plant. Treat your herbs as you would your other garden plants and you will be quite successful. If you are fortunate enough to live in a tropical region you might even be able to grow some more exotic plants. We have grown ginger in a container from a fresh root purchased in the grocery store.

Collect the herb plant that you plan to dry in the morning on a dry day after the dew has evaporated. Some say to wait until there are two consecutive days without any rain before you gather the herbs but that is not really critical; just be sure they are dry to avoid mildew.
Remove any soil from the leaves. It is best to not wash leaves unless absolutely necessary; if needed rinse with a spray of water and allow to dry before harvesting. Once the leaves are removed from the plant avoid exposing them to sun as the heat causes loss of essential oils.
Place cut plants or leaves in a flat-bottomed basket or plate. If placed in a bag the leaves will tend to become bruised and begin to sweat, and essential oil is lost and flavor, in the case of culinary herbs, is diminished.
A spot such as a closet, attic, or garden shed that is warm, dry, and dark with good ventilation are ideal places to hang the herbs or place the basket to dry.
Several days and up to two weeks are approximate drying times with an average temperature of about 80F in the drying room or closet.
Hang stems of leaves of such favorites as sage, savory, oregano, marjoram, tarragon, dill, rosemary, catnip and mint tied with twine in small bunches upside down to dry. No more than about a dozen stems should be tied together. Hang the bunches of stems with their stems turned upward. Hang stems not too tightly so air can circulate through the tied bunch of leaves. A brown paper bag can be placed loosely over the bunches if they are died in an a dusty area; be sure the bottom end of the bag remains open.
After the leaves have dried, remove them from stems. Try keeping them whole when placing them into jars - this will help retain fragrance and freshness longer; canning jars work quite well. Leaves should be broken only if they cannot fit into the jar; crush leaves when ready to use. Herbs should be stored away from sunlight in a cool, dark cupboard. Label and date the jars. If condensation appears on the glass, herbs need to be dried longer.
For drying smaller quantities of herbs, spread leaves on cheesecloth or muslin stretched over a wire cooling rack or drying frame. When leaves are dry to the touch like cornflakes, remove leaves from stems. Follow the above procedure and place in airtight glass bottles or jars for storage. The scent and flavor quality of dried herbs usually deteriorate, so they should be replaced yearly.