Should have mentioned the herbs I'd like to dry are parsley and chives which are in abundance.

Sadly, in my opinion, Chives and Parsley are two of the herbs I wouldn't bother to dry. The result is just not very nice. They end up more like hay than their original flavours imo. You don't say where you live but in some climates parsley will remain green during winter. Otherwise I would freeze these two in ice cubes rather than dry them. The herbs which retain their best flavour when dried are the woody ones like oregano, rosemary, thyme or sage etc. For them I simply hang or spread them out in the kitchen. For Chives and Parsley, which are much moister and could go mouldy if dried slowly, you might need a low oven or dehydrator. But I've never used either for herbs so I can't offer any more tips. I'm sure Google would tell you how to go about it.

I've dried parsley by making small bundles and hanging it in a dark place (closet, garage, etc.). It does not taste as good as fresh or frozen. It does, however, taste much better than store bought parsley flakes so I think it's worth it. Larger leafed herbs run the risk of molding rather than drying so make sure they aren't large, large bundles and that you've got plenty of ventilation around them. I let mine hang for several weeks to be SURE they are dry. Parsley will dry QUICKLY in a dehydrator (I have a $3 used one I bought at a garage sale - not fancy but it does the job ok. I prefer hanging herbs to dry, actually.)

Chives/green onion tops I simply cut up into small pieces with kitchen shears and throw in a freezer bag and into the freezer. They hold up remarkably well. Perfect if you just need to throw them in an omelette or in a casserole. Maybe not quite as pretty if you're going to use them as a garnish but if it's the taste you're worried about, it's fine.

Learned the hard way that hanging parsley and chives to air dry does not work and they end up - as floral states - like hay. Will chop the chives to freeze Kate - and thanks to all for their help and information.

My absolute favorite way to use herbs in the winter after all the plants die is this: I chop herbs (any kind) spoon some into ice cube trays, and cover with water. I freeze, then place them in labeled bags and freeze. Add it to drinks (mint is my favorite for drinks, especially in water and juice), soups (I like to use a mix of basil, parsley, marjoram, and oregano for soups) and you can use oil instead of water and sauté things in it. I can't dry things here in Ohio, because it's so humid and it will grow mold, unless I oven dry them.

As stated above, frozen chives are much preferred to dried in terms of flavor and texture. If you want parsley flakes (I use them in winter soups and stews) then wash them well, strip the leaves off of the stems, and dry them in a single layer in a food dehydrator on the lowest setting until just dry. A better way to store parsley (or basil, or mint, or any moderately tender herb) is to chop them up and put them in ice cube trays and cover with oil. Or you could spend another few minutes in prep and make pesto (there are many, many good flavor combinations out there, not just that well-known basil pesto) and freeze that into cubes. It's a finer chop and is great to add to soups and stews at the last minute, for pasta, to dress up veggies or meat, or anytime you want a punch of green and fresh flavor.