If you have own kitchen garden on which spice plants and greens grow, you can prepare them for the winter. For this purpose you won't need many forces and time.
Main ways of drying of greens and root crops
Before drying carefully wash greens, remove the turned yellow leaves and the damaged parts of stalks. Make bunches, connect them by threads and suspend in well aerated room. It is very important that on greens direct sunshine didn't get, otherwise it will get a yellowish shade and will begin to crumble.
If desired you can small chop the prepared greens and put on a sieve or on a gauze. The layer has to be no more than 1.5 centimeters. Periodically mix greens hands until it begins to be scattered. On average on it about 5-7 days are required.
Greens can be dried also in an oven which has a thermostat. Crush parsley, fennel, a marjoram or other greens, put on a baking tray, place in an oven and put temperature no more than 50 degrees. Don't forget to stir slowly periodically, controlling extent of drying. As soon as greens begin to be scattered, you can switch off heating.
Roots and also vegetables before drying need to be washed out, cleaned and crushed. You can slice them, cubes or as it is necessary for soul. On a baking tray lay a clean sheet, on it lay out the prepared root crops or vegetables, place in an oven. You dry at 60 degrees within 3-5 hours.
You store the dried-up greens or root crops in densely closed banks that the aroma didn't disappear. Cellophane bags aren't suitable for storage, and here plastic containers will be as it is impossible by the way.