Ideally, yes the herbs should stay green, but browning is common when they don't dry fast enough. NC might have a bit too much humidity, which is why the needles browned. Maybe next time try using a fan to quick dry--just the first day or so, then let hang until completely dry. My rosemary and other herbs tend to stay green here in CO, but we're very dry, humidity wise, and they also dry very quickly.

I don't think the browning should affect the flavor--most store bought rosemary is more brown than green if you think of it. I think you should have no problem using it for cooking, though infused oils can be tricky. Vinegars are much easier, and don't go rancid. If you do oil, keep in fridge and do small batches.

balloonflower, thanks so much for the reply. It has been very dry in the house, because the heat has been running a lot due to unusually cold temps. But I think it's dry now. I never did this before so wasn't sure when it was "done." I also had it uncovered by the kitchen window, which maybe I shouldn't have done.

Luckily, I have a huge rosemary shrub, so I have plenty to experiment with. Thanks again for the reply and tips.