Ok, so I've checked the search...and there's not that much info, but it's got to the time of year when I'm going to have to harvest my amazing outdoor Salvias before it gets too cold (they now have leaves of over 30cm).

What's the best way to dry out the leaves for storage? Would putting the leaves on a baking tray in an oven on the lowest heat with the door open be a good way to do this without a dehydrator or can I just let the leaves dry out naturally?

Thanks for any tips/advice on this!

I put leaves on baking trays in a single layer and let them dry naturally in a dark place.

I haven't tried this method myself so I cant say how good it is but it seems to give the
benefit of both being able to quid or smoke even when stored for a long time.

http://sageseeds.info/tutorials/leaves.php

Yes - that seems like a good drying technique. I also remove the stems and a good part of the central vein - they dry much faster that way.

Interesting link imPsimon.
That"mummy" technique looks promising. I'm like gibran. I lay them out to naturally dry only on sheets of paper although a cookie tray seems like a better choice.

I'm always looking to figure a way to keep the leaves fresh long enough to quid before they dry.

I haven't harvested enough at one time yet to try and quid them fresh. I did just cut some clones so hopefully I'll have enough before I know it.

I did try quidding rehydrated leaves once and it was pretty nasty and didn't work well.

Anyway, yeah you'll be fine letting them dry naturally. You don't need to use the oven unless your in a hurry.

Great - thanks for the info!

I'm going to try out the mummifying technique because I use Salvia by quidding...this summer my experiences with quidded Salvia have been very strong (think I've developed some reverse tolerance cos getting strong effects with only three leaves), so I'll let you know how the mummified leaves compare

I have taken to drying them in a brown paper bag so that they dry slower. This is a technique often used to cure bud. The leaves retain more of their green color and flavor. The smoke is slower and smoother