Herbs - Harvesting, Drying, and Storing

 

Harvesting, Drying, and Storing

The following are general guidelines for harvesting, drying, and storing herbs. You are advised to refer to the dedicated sections on each herb for specific information on the part of the plant to use and how it is to be prepared. In addition, some herbs lose their qualities on drying and must thus be processed when fresh.

 

Harvesting

One should always try to harvest plants and plant parts when they are at their optimum. Again, see the dedicated sections on each herb for more information.

Time Of Year

 

- Roots -

• In the fall after their top has died off.
• May also be harvested in the spring before new growth begins (plant may be difficult to locate).

 

- Sprouts -

• In the spring until the stalk forms.

 

- Leaves -

• Spring/summer before flower buds appear.

 

- Flowers -

• Summer buds and freshly opened flowers.

 

- Seeds -

• Summer/fall when beginning to fall off (ripe).

 

- Whole Plant (Aerial Parts) -

• Summer/fall as flowering begins.

 

- Bark -

• Spring/summer when the sap is up.

 

Time Of Day

Mid-morning when the sun has dried off the dew but before the heat of the sun has evaporated the water and oils out of the plant.

Drying Plants and Plant Material

Some suggested locations for drying include:

• Hooks from ceiling or lattice work
• Top of refrigerator
• In a lace curtain hung from the ceiling (turn daily)
• Drying barn

Unless otherwise stated, all plants and plant material should not be wet when harvested. Dry plants and plant material out of the sun in a warm place (20 - 30°C), with good air circulation. Ensure you label your herbs when putting them in the drying area as they may look quite different when dry and can easily be mislabeled. Wooden clothes pins and a marker work well and can be clipped onto the plant material or placed in the drying rack.

It is also possible to dry plants and plant material in an oven set at a very low temperature, e.g., 150°F. Watch carefully to avoid over drying or burning. A microwave is not recommended as it the herbs may take on a "tin" taste and can burn quite quickly. A dehydrator is another option that many have great success with.

 

- Whole Plants -

Bundle in small bunches and secure with elastic bands that shrink with the plant. Hang upside down in a warm place with good air circulation out of the sunshine. Small bundles are recommended to ensure thorough drying of all plants and prevent mold from forming in the centre of the bundle. Whole plants can also be laid out in a single layer on drying racks or in cardboard boxes (must be turned regularly).

It usually takes 7 to 14 days for plants to dry thoroughly. The plant should be crisp but still have good colour.

 

- Leaves -

Either harvest separately or remove from the whole plant when dried by simply running your fingers down the stalk of the plant. If leaves are harvested separately, they should be laid out as described above in a single layer and checked and turned regularly as required.

Leaves usually dry in 3 to 5 days. They will be crisp but still have good colour when dry.

 

- Flowers and Buds -

Lay out in a single layer on drying racks or in cardboard boxes. Turn daily.

Flowers and buds should dry in 1 to 3 days. Store appropriately once dried to limit discolouration. Flowers should maintain most of their colour when dry, but will be crisp.

 

- Seeds -

Lay either loose seeds or pods out on sheets of brown paper, or place in a brown bag (leave open), or cardboard box.

Seeds usually dry in 5 to 10 days.

 

- Roots -

As soon as roots are harvested, cut into smaller pieces. Once they dry, they are almost impossible to cut as they turn as hard as a rock.

First wash the soil off roots with water and a brush, then slice perpendicular to the direction of their growth. Chop finer if required and lay flat in drying racks or cardboard boxes. Turn regularly.

Roots will usually dry in 7 to 14 days and, as mentioned, will be very hard.

 

- Bark -

Lay bark out in a single layer on drying racks or in cardboard boxes. Turn regularly. Break bark into smaller pieces as it dries to accommodate storage.

Bark can take up to 14 days to dry. It should easily break into pieces when dry.

 

 

Storage

When thoroughly dried, herbs may be stored in glass jars, canning jars, cookie tins, and/or paper bags. Never store herbs or herbal products in plastic containers, as the chemicals in the plastic may leech into your products. In addition, a number of studies have shown that plastic compounds negatively interact with the hormonal systems in the body.

Once dried, herbs should be stored as whole as possible, with the exception of roots which must be cut before drying. Do not break up leaves until you are ready to use them. Depending on the use for your herb, you may be able to use the stems as well as the leaves and flowers, i.e., herbal teas, tinctures, or any use where the end product is to be strained or filtered. Stems may either be stored separately or left attached to the leaves and flowers.

The container you use must be thoroughly clean and dry. If recycling glass jars, ensure that the lids are clean and seal properly. It is a good idea to leave the lid off the jar for the first 24 hours to allow any moisture in the jar to evaporate.

Store containers in a cool, dark place and check them for the first few days for any signs of moisture due to incomplete drying or moisture in the jar. You may remove damp plant material and further dry it. NOTE: If you notice any mold in the jar, the plant material will have to be discarded.

Most dried herbs lose their potency within 6 to 12 months. Discard any remaining dried material after one year.

 

*** Be sure to label and date your storage containers accurately. ***

Freezing Herbs

Some herbs store well frozen and soft plants such as basil, chervil, and parsley often retain better flavour when stored in this manner. To freeze herbs, place clean plant material in freezer bags, remove as much air as possible from the bag, label with the name and date, and then place in the freezer.

When ready to use, do not thaw the herbs -- just chop and use as required. This is handy for culinary purposes, but if preparing extractions it is important to remember that you still have the water content in the plant material and this may affect the strength of your extraction.

Herbs may be stored frozen for six months.

 

 

See Herbs - Introduction, for additional general herbal information.

 

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Herbs - Harvesting, Drying, and Storing

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