Summer is drawing to a close, and while many are still enjoying the beach, others are already dreaming of spending a weekend in the mountains or strolling along more natural and less crowded paths than the packed tourist destinations on the coast.
If you’re up for some trekking or a walk in the countryside, and you also enjoy identifying and collecting edible plants, today we’re bringing you some useful tips on how to dry aromatic herbs properly.
This way, you can make the most of your harvest and have some seasonal plants available all year round.
Drying is a very old preservation technique still used to take advantage of some natural products (fruits, leaves, seeds…) that grow in certain periods, during the rest of the year.
Before we begin…
When we talk about the drying process of aromatic, medicinal, and culinary plants, it’s crucial to ensure the quality of the raw materials.
To fully benefit from the properties of leaves, stems, flowers, and roots, we need to be certain of the plant’s origin.
Therefore, the first step for successful drying is to determine the quality and characteristics of the product.
It is also useful to know the ideal time for harvesting certain species. Generally speaking, the following rule applies:
- Leaves: before flowering
- Flowers: flowering period
- Fruits: when they are ripe
- Roots, bulbs, tubers: from the end of summer to the beginning of autumn
It is clear that there are exceptions depending on the species, the climate and the uses made of the plant.
How to dry aromatic herbs: 3 techniques
The first technique involves making small bunches loosely tied with string to allow air to circulate between the leaves. These are hung upside down in a shady, well-ventilated area. Depending on the type of plant, the drying process can take between 7 and 20 days.
Another option, if you have space at home, is to arrange the harvest in crates with a grid at the bottom. The conditions for proper drying must be the same as for the previous technique: place in the shade and ensure good air circulation to prevent moisture buildup. The drying times are the same as for the bunch drying method.
If you don’t have enough space at home, oven drying is more convenient. Place the plants on baking paper and leave them to dry at 40-45°C with the oven door slightly ajar. Check on them occasionally to prevent them from drying out too much and burning.
Once you have your supply of aromatic, medicinal, or culinary herbs , it’s essential to store them properly to preserve their properties and aroma. Dark glass jars with airtight seals are ideal.
Make sure they are thoroughly clean before storing the herbs, and then add a label with the name and date of preparation. It’s recommended to use the herbs within a year at most, as they lose their potency after that time.
Now that you know the techniques for drying aromatic herbs correctly, what plants would you like to collect and dry so you always have them available?