Drying & storing herbs
Keeping a harvest at its best, long after the season ends.
Harvest at the right time
Collect in the morning after dew has dried but before the heat builds. Leaves and flowers are best just before or at full bloom.
Clean gently
Shake off any insects. Wipe with a dry cloth if needed. Don't wash unless necessary — moisture is the enemy here.
Bundle and hang
Tie small bunches at the stems and hang upside-down in a warm, airy spot out of direct sunlight. Good airflow prevents mould.
Or use a screen or dehydrator
Spread single layers on a drying screen. A food dehydrator on the lowest setting (35–40°C) speeds things up without losing much.
Check for dryness
Most herbs take 1–3 weeks. They're ready when leaves crumble easily and stems snap cleanly.
Store well
Store in airtight glass jars away from heat, light and moisture. Label with herb and date. Most dried herbs keep 1–2 years.
These are general preparation techniques — not treatment for any condition. Always consult a doctor before acting on anything you read here.