How to dry cascade hops?

[madbird1977]

My boss just picked and gave me a gallon zip lock of cascade hops that he's got growing on his pergala (sp?)...anyways. I've never dried any hops before. They seem a bit damn still in the zip lock bag.

I plan to brew up Northern Brewers Caribou Slobber recipe this Sunday or sooner. Here is the list of what the recipe calls for:

KIT INVENTORY:
SPECIALTY GRAIN
-- 0.25 lbs Briess Caramel 80L
-- 0.25 lbs Fawcett Pale Chocolate
-- 0.125 lbs Black Malt
FERMENTABLES
-- 6 lbs Amber malt syrup
-- 1 lbs Amber dry malt extract
HOPS & FLAVORINGS
-- 1 oz US Goldings (60 min)
-- 1 oz Liberty (45 min)
-- 1 oz Willamette (15 min)
YEAST
-- WYEAST 1332 NORTHWEST ALE YEAST. One of the
classic ale strains from the Northwest U.S. Breweries. Produces
a malty and mildly fruity ale with good depth and complexity.
Apparent attenuation: 67-71%. Flocculation: high. Optimum
temp: 65°-75° F.

I've heard great things about this brew and don't want to mess it up so my question is should I use the cascade hops and if so when would I want to put them in.

Oh and also how should I dry the hops or should I not and just put them in the fridge/freezer until I need them?

Thanks in advance for any advice.

 

[Just1pepsi]

never done this, your mileage may vary:
http://www.nonconfermist.com/2009/08/how-to-dry-hops-at-home.html