This style is suitable for longer hair. It focuses on twist braiding only part of your hair into a headband-like crown. The rest of your hair will still be loose. Try to make them just above your eyebrow. Make sure that you are only gathering hair from either the left or the right side of the part. You will be making two identical twisted braids on either side of your head. Try to make the section triangular, with the pointed part facing away from you face. Smooth both sections down; if you have frizzy hair, give them a slight downward twist. Next, pull the bottom section upward so that it crosses in front of the top one in an X shape. Gather some hair from just below the bottom section. Add it to the bottom section to make a thicker strand. Do not grab the hair from your hairline, otherwise you will end up with an up-do. You want the crown to wrap around the side of your head, with the rest of your hair hanging loose. This time, gather some hair from your part. Add it to the top section to make it thicker. Smooth the hairs down first, if you need to. Next, pull the bottom section upwards so that it crosses in front of the top one, like an X. Continue adding hair, then twisting and crossing the ropes until you reach the middle-back of your head. The process is similar to that French braiding, except with two strands instead of three. Don't add hair from your hairline below the two sections, otherwise you'll end up with an up-do. Don't add any extra strands of hair to the sections this time. If you can't find a clear elastic, you can use a black one instead. You will be snipping this elastic off later on, so make sure that you don't mind ruining it. End the twisted braid right next to the first one that you made. Make a hole in one of the ropes between the two twisted strands. Pull the other rope through it. Gently tug the ropes away from each other to form an X shape. Use bobby pins to secure the X in place, then cut off the clear elastics from before. You don't have to do this, but it can add a nicer touch. You can also add some loose curls or waves to the rest of your hair, if you want to. Give your hair a light misting of hairspray, if needed.
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One-sentence summary -- Brush and part your hair down the center. Gather two small sections of hair close to the part. Cross the two sections. Add some hair to the bottom section. Add some hair to the top section. Cross the two sections again. Repeat the process until you reach the back of your head. Twist the two sections again, then tie them off with a clear elastic. Repeat the process on the other side of your head. Join the ropes. Loosen the twists for more volume, if desired.


If you have a bundle of fresh herbs that look clean and dust-free, you don't need to wash them. However, if you just picked them from your garden, it's likely they contain some dust and dirt. Rinse them in gentle running water, then shake off the excess water. Whether you just rinsed your herbs or they were wet when you received them, you should first dry off the obvious moisture. Spread them out on a paper towel or clean dishcloth until there are no more water beads on the surface of the herbs. If you'd like to use your herbs right away, use this method to dry a small handful at a time. This method is also suitable for tea leaves that have just been used to brew tea. For either material, spread small leaves or pieces of herbs out between two dry paper towels. Microwave for 30 seconds at a time until they are brittle, paying close attention for signs of burning. Moist, fleshy herbs such as mint and basil won't dry easily in the microwave unless they are already partly dried. Some herbs don't have much moisture to begin with, and can be dried over the course of a few weeks by tying the stems in bunches and hanging them upside down. Do this indoors in a dark place if possible, because sunlight can harm the color and flavor of the herbs.  Herbs in this category tend to have stiff or thick leaves. They include rosemary, parsley, sage, and thyme. If you'd like to dry soft, moist herbs in this way, hang them in small bunches inside a paper bag. Poke holes at the base of the paper bag and place in an area with good air flow so the herbs dry more quickly and mold has less chance to grow. Herbs with soft, juicy leaves need to be dried quickly or they will grow mold. Pluck the leaves off the stem and lay them between paper towels so that no two leaves are touching. You may stack up to five layers of leaves if you need to, alternating between paper towels and herbs. Place these in an oven safe dish and place in an oven at the lowest possible temperature setting. They may take up to 8 hours to dry.  Turn your oven dial just enough that only the pilot light or electric oven light comes on. Herbs that dry well in this method include basil, sage, bay leaf, and mint. Crumble the herbs between your fingertips before storing or before adding to food. Store dried herbs in an airtight container and place it in a cool, dark, dry place to keep the herbs flavorful as long as possible.  Dried herbs have a stronger flavor than fresh herbs. When substituting dried herbs in a recipe that calls for fresh herbs, use 1/3 the amount listed, or 1/2 the amount if the herb is basil.  Tea leaves can be dried immediately after used to brew a pot of tea. The microwave method above works best, as you usually have a small amount and a longer drying time could lead to mold. Use dried tea leaves as you would herbs, or use them to cover unpleasant smells around the house.
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One-sentence summary --
Rinse dirt off fresh-picked herbs. Spread out wet herbs until the water evaporates before using any other method. Dry small amounts of herbs or tea leaves quickly in the microwave. Dry thick or sturdy herbs by hanging them indoors. Dry moist or soft herbs in a low temperature oven. When the herbs are crisp and crumbly, store them in an airtight container.