Preheat the oven to its lowest temperature setting (usually around 150° - 200°F). 

Lay the sprigs of oregano in a single layer on a baking tray lined with parchment paper, ensuring they have adequate space between them.

Place the baking sheet of oregano on the top rack and prop the oven door open with a wooden spoon to release excess moisture and promote drying.

After the first 30 minutes, begin checking the oregano every 10-15 minutes. Once the leaves are dry and brittle, remove it from the oven.

Allow the oregano to cool completely before stripping the leaves off of the stem and transferring them to a storage container. 

Once oregano is washed and patted/spun dry, tie the stems into bundles of 4-8. I like to secure the bundles with a rubber band and then tie a piece of twine into the rubber band. 

Allow the oregano to air dry until the leaves are brittle and crumble when pinched. In dry climates, this could be in 1-2 weeks, and in more humid climates, it can take longer. 

Once the leaves are dry, strip them off of the stems and pack away for long-term storage. Try to avoid leaving the oregano hanging longer than necessary as it will gather dust.

Spread the oregano sprigs on a dehydrator tray in a single layer.

Place the tray in the dehydrator set to its lowest setting (around 90-100°F).

After a few hours, begin checking the oregano frequently. The drying time will depend on a number of factors but should take around 6 hours. Be careful not to overcook the oregano.

Once the leaves are dry and brittle, turn off the dehydrator and allow the oregano to cool completely. 

Strip the leaves off of the stem before transferring them to a storage container.