How do I dry kasuri methi properly to keep the green colour and strong aroma?

The premium for kasuri methi comes from a good green colour and a strong aroma in the dried leaf, and both are easily lost with rough drying. Harvest tender leaf before flowering, then dry in shade or with gentle air rather than harsh direct sun, because strong sun and high heat fade the green and drive off the aroma. Spread the leaf thin so it dries evenly and does not heat up and blacken in a pile. Once crisp and dry, separate the leaf from coarse stalk, and pack it clean and dry so it does not pick up moisture and lose smell. Shade drying that keeps the colour green and the smell strong is what gets the better rate, so avoid drying on hot bare ground in full sun. Keep the packed leaf in a dry place away from moisture.