Harvesting and Drying Herbs

Before you consider gathering herbs, you need to understand the herbs themselves, and the right times and manner in which to harvest them. Fresh herbs can usually be picked from the end of February until November in most climates. Check with your local agricultural extension office for additional information.

Many of the best tips for gathering and preserving herbs come down to us through generations of tradition. Select only healthy plants that are free of pests or signs of pest activity. Plants should be growing in areas that are free of industrial waste or contaminated groundwater. For the best results, always gather the healthiest plants you can find.

Gathering Flowers

If you are harvesting flowers, they are at their most potent just as they are beginning to open, and should be harvested in the morning after any dew has evaporated, but before they have been exposed to strong sunlight.

Harvesting Herb Leaves

Ideally, leaves should be harvested before a plant flowers. After flowering a plant begins to set seed and fewer resources are available for the leaves. As a result, they are less potent. If it is impossible for you to harvest the plant’s leaves before flowers have appeared, choose leaves from plants that have flowered, but before the flowers have gone to seed.

Selecting Fruits

Fruits should always be gathered when they are at their ripest. Avoid fruit that is bruised or has fallen to the ground.

Drying Herbs

After cutting, herbs should be prepared and dried as quickly as possible. Do not wash them beforehand. Select a shady spot in a warm, ventilated room; an attic is ideal. This is the same way your grandmother used to dry herbs, and it’s still an effective method today.

You can use commercially available dehydrators and ovens, but the drying temperature should not exceed 105°F (35°C) in order to avoid scorching or burning delicate plant leaves. Some of the higher end dehydrators have thermostats, with others you will have to check the ambient temperature with a thermometer.

When dry, herb leaves should crumble easily, and stems should break when bent. To avoid fungal growth and mildew, it’s important to dry your herbs completely. Once dry, your herbs should be stored in air tight, glass containers in a dark place. Exposure to light destroys the effectiveness of herbs and many medicinal preparations. Historically, apothecaries stored their inventory in cobalt blue glass containers in order to extend their useful life, so keep your herbs out of the light or use tinted glass containers. Most herbs will lose their effectiveness after one season regardless of how you store them, so replace them yearly.

Gathering and drying herbs can be fun and entertaining. In addition to drying for culinary or medicinal use, herbs can be dried for decorative purposes and included in swags, wreaths and potpourri.

Harvesting your own crop of herbs can be addictive, and relying on your own prepared herbal blends for cooking is fun and delicious. Consider growing and harvesting herbs this season.