The next two layers consists of lemon-lime basil...very citrus-smelling and crispy fresh.
The top layer is sage, since it will probably dry fastest and need to be removed before the basil. Sage has a lower moisture content and can be air-dried (but I do not want to deal with this). You can also leave the sage leaves on the stems and put into the dehydrator. I chose to gently pick each leaf off.
I put the temperature between the 95 and 125 degree F mark. When it is done, I will store in small airtight, glass jars that I saved from store-bought spices and pimentos.