How to Harvest Herbs for Drying

Now's a great time to harvest herbs for drying. It can save you money, plus it's nice to know where your food ingredients come from. The best time to harvest herbs for drying is in late summer, before flowering, when plants are starting to flag. You want to make sure that the plant has enough foliage to keep growing after harvest so try not to take any more than 50% of the current season's growth at any one time. Try to harvest in the morning, after the dew dries, but before the heat of the day. MATERIALS NEEDED: – Sharp scissors, knife, or small pruners – Twine, string, or rubber bands – Paper bags (optional) 1. Harvest: Use sharp pruners to cut your plants, making sure to cut when leaves are dry and free from dew or rain. 2. Prepare: Remove any discoloured or damaged leaves. Wash in cold water. Make sure to thoroughly dry the herbs, they can mold and rot if left damp. 3. Air Dry: Bunch the herbs together, making sure there is enough space for air to circulate around the branches. Use twine/string/rubber bands to hold the stems of your herbs together. Turn your herbs upside down and hang in a warm, dry place that is out of the sunlight, for example a closet or shed. If you don’t have a dark place to hang herbs, you can place them upside down in a paper bag, but you make sure cut holes for ventilation. Wrap the opening of the bag around the stems, securing the closure with rubber bands or string (this will also help to keep dust off). Hanging upside down allows the essential oils to flow downward from the stems to the leaves. 4. Storage: For the best flavour, put leaves whole (leaves retain more oil when stored whole) in labeled airtight containers stored in a cool, dry place, then crush before using. Though they will keep for a long time, dried herbs are best used within a year as they start to lose flavour around that point. But you'll be able to repeat the process next year to replenish your stocks.