INPUT ARTICLE: Article: Your hair may feel a little greasy beforehand, but try to tough it out. The natural oils present in unwashed hair will help to protect your scalp and roots from the hair dye, especially when you get to the red layer. The hair dye will also penetrate your hair better and the results will be more vibrant if your hair isn’t squeaky clean when you color it. If you must wash your hair before you dye it, use shampoo only and skip the conditioner. Hair dye has a hard time attaching itself to recently conditioned hair. Skip the grocery store aisle and pick up your dyes at a beauty supply store. These dyes are usually salon-grade products and will produce better results. Opt for liquid formulas over mousse formulas for this – liquid black dye will result in a darker and more opaque black than a mousse formula.  If you’ve never dyed your hair before, use a semi-permanent black dye the first time. If you’re more experienced, feel free to use permanent color. If you are a natural blonde, you may want to dye your hair dark brown first, then black. Sometimes black dye on naturally blonde hair can result in a greenish tinge. How much black and how much red you want is a completely personal choice – there is no “right” way to create this look. As a general rule of thumb, you can start by putting your hair in a half-ponytail. Scoop it all up, starting at your ears, and hold it back in the same place you’d put a ponytail.  For a slightly more subtle result, pick up a little more hair after you have it in a half-ponytail. For example, you can part your hair at the nape of your neck. That way, you'll have much more hair to dye black than you do red. Make sure to evaluate the different thickness options before you begin dyeing. It’s best not to make any impulse decisions when you’re in the middle of the process. Use a hand mirror or have a friend help you so that everything looks even after you separate the top layer from the bottom. Clip your hair firmly into place to avoiding having to deal with wispy pieces falling down while you’re coloring it. Make sure that you clip back all of the face-framing pieces of your hair. These pieces need to be dyed black so that the red layer will appear to be “underneath” the black layer. Line a sheet of foil up directly beneath the top layer of your hair. It should hang down over the bottom layer. Make sure the foil extends down at least half the length of your hair. Curl the edges of the foil over the sides of your hair. Clip the foil in place on each side, so the foil will stay in place.  The foil should be right beneath the top layer, protecting the uppermost part of the bottom layer. If you feel confident that you can apply the black dye without getting it on the bottom layer of your hair, you can skip the foil.

SUMMARY: Avoid washing your hair 24 to 48 hours before dyeing it. Use a high quality semi-permanent or permanent black dye. Decide how thick you want the black top layer to be. Separate the top layer from the bottom with clips. Use tin foil to protect the bottom layer of your hair from black dye.

INPUT ARTICLE: Article: 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.

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.