Harvesting, Drying, and Storing Herbs

One of the challenges faced by those transitioning from over-the-counter and prescription drugs to plant based medicine is the availability of herbal remedies.  

Thyme, calendula, cayenne, and dill

Although the internet has created many shopping options, waiting for an item to be shipped just isn't a viable option when you're not feeling well.  And let's face it, herbal remedies cannot be picked up at your local Walgreens or CVS.

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Learning the best way to dry and store locally wild crafted and home grown herbs will preserve their medicinal benefits for future use and help you stock your own low cost herbal pharmacy.

My apothecary, tucked under the stairs out of sunlight.

Harvesting 

The first step to collecting herbs is to accurately identify the plant and then begin to gather the plant material.  In Minnesota, herb collection starts in the spring and can continue into the winter months.  

The active compounds in herbs can be present in the leaves, flowers, seeds, and/or roots.  It is important to know which part of the plant you will use so you can determine the optimal time to harvest.

Rose, St. John's Wort, lemon grass, wormwood, elder flowers and oregano

For example, in Minnesota; the roots of dandelion, yellow dock, and burdock should be dug in either early spring for after a hard frost in the fall. These are the time periods of peak potency as the plant energy is stored in the root over the winter.

Early spring harvest of dandelion root.

With some herbs the most potent part is the flower.  Calendula and red clover are a few examples.

Bright pink blossoms of red clover.

Many plants like; basil, oregano, sage, rosemary, and thyme have leaves that do double duty as both medicinal and culinary herbs. Lemon balm, stevia, peppermint, plantain, and catnip are also herbs where the leaves are used.

Lemon Balm can be cut and harvested several times during a growing season.

Some plants have multiple parts with medicinal uses.  Elderberries have medicinal flowers and berries.  Mullein leaves can treat dry coughs and the flowers can be infused in olive oil to create a remedy to treat ear infections. Medicinal constituents are found in the leaves, flowers, and roots of echinacea.

Elder flowers in early summer.

Ripe elderberries are almost black in color.

Once you have harvested an herb, the next step is to determine which method of preservation will best meet your medicinal goals.  Many plants can be tinctured - infused in an alcohol/water or vinegar base, or infused in oil for making salves and lotions.  But one of the easiest and most common ways to preserve herbs is to dry them.

Burdock root tincturing in vodka.

It is important to pick the herb at its peak. First identify which part of the plant; leaves, flowers, seeds or roots, have the medicinal qualities.  

The leaves of many herbs are more potent prior to blossoms forming but some, like cleavers should be picked when in bloom.  Flowers, depending of the herb can be picked in the bud stage or in full bloom.  Roots should be dug in the early spring or late fall.  Seeds should be harvested when they are fully ripe.

Cleavers is most potent when the tiny white flowers appear.

Some herbs, such as lobelia, cleavers, and chickweed retain their medicinal qualities only for a short time (if at all) when dried and should be used fresh, infused in oil, or made into a tincture.

For best results, harvest flowers and leaves on a sunny day after the dew has dissipated.

Drying Leaves and Flowers

There are several techniques for drying and the success of these techniques will depend largely on the humidity level of your climate.  If you live in an region with low humidity, air drying should work well.  Those living in areas with high humidity will need to utilize a dehydrator to get good results.

Tip for Hang Drying

• If you harvest herbs by cutting off a stem, you can hang bundles of stems, attached with a rubber band, upside down to dry.

Catnip drying on a closet rod.

• Keep the bundles small to get good air circulation or your plant material may mold.

• Remove the leaves at the bottom of the stems where you place the rubber bands, again to prevent molding.

Lavender stems with leaves removed.

• Using rubber bands works well as they continue to constrict as the stems shrink with moisture loss.

A bent paper clip makes hanging easy.

• Be sure to hang your herbs in an area with good ventilation and out of direct sunlight.

Tips For Drying on a Flat Surface

Individual leaves, flowers, and roots are easy to dry on a flat surface.  The top leaves of plants, like lemon balm can be cut several times a season.  New growth will develop, allowing several bouts of harvesting during a growing season.

Herbs drying on a rack originally designed for curing homemade soap.

• Choose a porous surface like a screen or mesh or use a dish towel, so there is air circulation both above and below the herbs.

Calendula blossoms drying on a towel covered shelf.

• Place the plant material single layer and spread out so the herbs are not overlapping.

• Dry your herbs out of direct sunlight.

Drying with a Dehydrator

If you live in a humid climate, a dehydrator will be your best option for drying.

If possible, use a dehydrator that has a temperature setting.  High heat can diminish the quality of an herb, so you will want to set the temperature at 95 degrees F or cooler.

The Excalibur allows you to select the temperature and has a handy timer.

Once the herb is "crispy" dry,put it in a jar and seal it right away. Dehydrated herbs left out will reabsorb moisture.  I use a vacuum sealer with a lid attachment.

Drying Roots

After roots have been dug, shake off the soil and allow to dry for a few hours.  If you can brush off the soil without washing, do so.  Otherwise give them a quick rinse in water, and then allow to dry.  

Freshly dug valerian roots.

Roots, like marshmallow and burdock, get very hard when dried so chop them, into the size you plan to use, within a few days of digging. 

Sliced up yellow dock root.

Roots can be dried on a flat surface or in a dehydrator.

When the roots are dry, label with plant name and date and store in a sealed glass canning jar, in a cupboard or other dark space.

Extending the Life of your Dried Herbs

Good quality dried herbs retain the color and aroma of fresh herbs.  The colors will be muted, but the green herbs should look green not brown.  There are a few general guidelines you can follow to have good quality dried herbs.

• Pick herbs at their peak.

• Harvest on a sunny day after the dew has dissipated.

• Dry the herbs as quickly as possible after picking.

Comfrey leaves and oregano dried and ready to store.

• Keep leaves and flower whole for longer preservation.  Limiting the amount of surface space will slow down the deterioration process.

• Place in a glass jar as soon as the herbs are completely dry so they do not reabsorb moisture from the air.

• Fill the jar completely with herbs.  Herbs in jars that are half full have more exposure to air and will not keep as long.

• Remember to label your jar with the name of the herb and the date.  It is a good idea to label the jar as opposed to just the lid.  Lids can get mixed up which creates the opportunity for herbs to be misidentified.

• Use a vacuum sealer to remove the air from the jar.

The vacuum sealer attachment removes air and seals the jar.

• Remember that moisture and sunlight will deteriorate the quality of herbs. Storing the vacuum sealed jars in a dark space will help to preserve their potency.

Using Dried Herbs

Dried herbs can be used to make teas, infusions and decoctions.

Although fresh herbs are usually used to make tinctures, dried herbs can be used as well.

Dried herbs can be infused in oils to create healing salves.

Plantain infused oil with melted bees wax makes a great anti-itch salve.

Ground dried herbs can be used to make herbal pills and capsules.

General guidelines state that leaves and flowers are potent for about one year and roots are good for about two years.  However, many factors will determine the length of potency, so rely on your senses (rather than arbitrary guidelines) to determine if the herb is still vital.  

• Look at the herb to see if the color still vibrant.  

• Smell the herb, does it still have a strong aroma?  

• Taste the herb.  It should retain its flavor.

• And lastly, use the herb to determine if it is still effective.

If your herbs do not pass these tests, then it is time to compost the herb and get fresh stock.

Sometimes people say that herbs just don't work.  One of the reasons their desired result is not achieved is because they are not using good quality herbs.

Using herbs that have been harvested, dried, and stored with maximum potency in mind is vital to herbal healing success.