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How to Dry and Store Herbs
- Hanging Herbs to Dry. This method is best for whole plants that are collected, with or without the roots. Generally these are plants from which the upper portion is going to be used (leaves, stems, flowers). Simply tie a string around the base of the plant and hang from rafters or anywhere you have good air circulation. I recommend putting a tray or box under them to collect anything that falls from the plant as you move it around. If you are leaving the roots intact tie a paper bag around them first to prevent dirt from falling onto your herb. The benefit of this varies according to the plant but the theory is that the leaves continue to benefit from the nutrition the roots provide as they dry, however roots that contain a lot of moisture can slow down your drying time.
- Drying Herbs in Paper Bags. You can place your herbs to be dried in paper bags and put them in a paper bag. This works best when single leaves or flowers are collected (rather than the whole plant). Don't pack the bag too tightly and I recommend giving the bag a shake once or twice a day as well as leaving the bag open to help air to circulate.
- Drying Herbs in Trays. Laying your herbs out in trays can be effective for leaves, flowers or roots. They should be in small pieces, particularly the roots. You can use a solid tray but even better would be a tray made of mesh that allows the air to go through. A simple holder that allows you to stack trays can be made.
- Dehydrators. I have little experience with dehydrators but I know folks who have used them. They use a low heat and air flow to dry out your herbs and would be particulary good for roots and fleshy herbs that have a lot of moisture in them. The benefit is the short drying time.
Make sure there's plenty of air circulating where you dry your herbs. Some people use a fan in the room they select. A dry attic can work well.
Avoid extremes in temperature. Too much heat can destroy nutrients you want to preserve. Nor do you want your herbs zapped by frost.
Avoid direct sunlight. Sunlight will destroy nutrients as well. Herbs exposed to excessive light loose their odor, flavor and color quickly.
- Glass jars.This is the most recommended way to store herbs. Jars should be clean. Amber or blue jars are nice because they cut down on the herb's exposure to light but storing them in a cupboard will do this also. Label all your jars with the herb's name and the date of collection. Plastic bags work but jars are better. If you do use plastic bags make it for short term use..
- Expiration.How long an herb will keep depends on the quality of the herb as well as appropriate storage. The best way to tell if an herb has been kept past its time is to check first its color and smell. If these have faded it is time to add it to the compost pile.
- Oil Infusions.Herbal oils can be made from many herbs particularly flowers such as dandelion, calendula (aka pot marigold) and St. John's Wort. It's as simple as packing fresh flowers in a clean jar and covering with oil. I recommend grapeseed oil for its lightness but other, preferably cold-pressed, oils can be used. Olive oil is particularly good as it doesn't go rancid quickly. Tap the jar to get all the air bubbles to rise and top the jar off with oil to the very top. Leave the jar in the open where it can get the benefit of the moon and the sun. I recommend 4 weeks to allow your herb to infuse into the oil. This is a moon cycle, and to begin and end on the full moon is an easy way to remember, not to mention some energetic reasons I won't go into here. When it's done, strain the particulate matter out by pouring it through cheese cloth and then store in another clean jar. Oil infusions are usually good for about a year, especially if stored in the refrigerator.
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