Drying Herbs
A garden enables us to have fresh herbs throughout the growing season, but in order to have access to their properties during the dormant winter months, they must be preserved. When fresh picked herbs are dried, they can retain their potency for up to one year and can be used in a myriad of ways.
Begin the drying process immediately after harvesting by removing any weak leaves and unwanted plant material. Carefully
rinse leaves and stems to remove sediment; bark and roots will need to be washed thoroughly, but not scrubbed. Pat dry to
remove as much moisture as possible and lay out flat on a muslin covered rack in a well-ventilated room. Keep drying herbs
out of sunlight, which breaks down their chemical compounds, unless the sun’s rays are necessary to magical purpose.
Leave the herbs to rest on the rack for up to one day if bunches of hanging herbs are desired, or leave for 8 – 14 days to fully dry on the rack. These herbs must be flipped over periodically to prevent moisture from gathering where the plant comes in contact with the cloth. Air circulation is one of these keys to proper drying.
To dry in bunches, gather plants of one kind together by the stem after all traces of water from the rinsing are gone. In this situation, thin foliage is preferable to densely packed bunches. Secure the stems tightly together with string or colored embroidery floss specific to your magical need or the properties of the plant. As internal moisture evaporates, the stems will shrink, so bind tightly. Hang bunches in a well ventilated spot on the north side of the house where it is cooler and not subject to direct sunlight. Drying time will vary, but 2 weeks is a good approximation. Check your herbs every so often.
The second key to drying is temperature. The ideal temperature is an arid 90 degrees F. Temperatures higher than 93
degrees are detrimental to the active constituents which will begin to breakdown in the heat. Direct sunlight is too intense
for herbs and they will loose color and potency if left on a sunny sill. Higher humidity means increased drying time; the
air is already too saturated to absorb more moisture from the plant and it will do so at a much slower rate, if at all.
Roots, rhizomes and barks present a different situation. After washing, they may be left whole on muslin racks to dry or gathered into paper sacks with air holes. This will take a significant amount of time, sometimes up to one year. Cutting the material in half lengthwise and then into smaller pieces will speed the process. Some roots need to be peeled before drying; others contain their volatile oils in their skin. Check the procedure particular to the plant before beginning.
Flowers may be dried on the stem and hung in bunches, but if only the flower heads or petals are called for, they may be removed and dried loosely in an aerated paper bag or cheesecloth. Individual leaves may be processed in the same manner to decrease drying time.
Seeds and berries should be collected at the peak of ripeness. Cut the whole stalk from the plant and hang it upside down over a tray to catch seeds and fruit as they dry and fall away. They may be removed when half dry, then spread in a single layer to dry completely. Fruits will need frequent turning to avoid mildew and decay.
Herbs are fully dry when they readily crumble between your fingers and stems break with a crisp snap. Plants that have been dried too long turn to powder in your hand; the potency of these herbs is greatly reduced. If herbs are stored before they are sufficiently dried, they will become moldy and spoil.
The term herbalist conjures idyllic visions of bunches of heavily scented herbs hanging along a low ceiling in a summer kitchen. This is an idyllic vision that is quite possible with proper ventilation, dry temperature and great patience.
Can't Wait? Bake!
Oven drying evaporates the water and oils in herbs too quickly, but for those who just cannot wait:
Set the oven temperature to its lowest setting. Spread herbs on a cookie sheet, minimizing overlap and place in the oven for 3 – 8 minutes. Leave the oven door open and do not over bake or essential oils will be lost.
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