TESTING FOR DRYNESS: Herbs are dry when they crumble easily. Stems should be brittle and break when bent. Seeds will readily fall from the chaff, but usually need additional drying after they have been removed from the seed pods. Seeds should be brittle. If herbs and seeds are not sufficiently dry, they may mold.
CONDITIONING: Conditioning ensures that sufficient moisture has been removed to prevent molding during storage. Place the herbs or seed in an airtight container for several days. Check daily for condensation on the inside of the container. If condensation appears, dry the herbs or seeds longer.
PACKAGING: Package dried herbs and seeds in any type of container which excludes air, light and moisture. Air and light result in flavor loss; moisture encourages caking, color loss or insects. Dark-colored jars with airtight lids are excellent. Paper or cardboard container will absorb flavoring oils and will not protect herbs from air and moisture.
STORAGE: Store containers of dried herbs and seeds in the coolest place available, preferably below 60ºF (15ºC). A cool storage temperature will keep them from fading and will hold the flavor better. Because the temperature of the kitchen is probably much warmer than your storage area, keep only small amounts ready to use and the rest in storage. Do not store kitchen containers directly over the stove. Crushing or grinding herbs and seeds for storage increases the loss of aroma and flavor. Whole spices have the longest shelf life; ground spices the shortest. For the fullest flavor, crush just before using. With good storage conditions, dried herbs and spices should keep well for 6 months to 1 year
Source: "How To Dry Foods/HP Books"
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