Harvesting Herbs and plants
The best time to harvest herbs and plants for drying is just before the flowers first open (the bursting bud stage). Gather herbs and plants in the early morning after the dew has evaporated to minimise wilting.
Label the herbs to be dried when you pick them, because after they are dried many look alike.
Discard all bruised, soiled or imperfect leaves and stems. You may wash them if wished, and shake off excess moisture.
Drying Herbs
There are several methods that can be used for drying plants and herbs successfully. It’s important to keep the temperature below 38ºC/100ºF for most plants.
Dehydrator
Herbs will dry quickly in a dehydrator and will produce high quality herbs. Place the herbs on the dehydrator trays covered with a fine screen to catch the dried leaves if they fall from the stems. Preheat the dehydrator to 32-38ºC/90-100ºF. Dry until the herbs are dry and crumble easily.
Microwave Drying
Microwave ovens are a fast way to dry herbs if you only have a small quantity. Never dry more than 1-2 cups at a time. Layer the herbs in a single layer between two sheets of plain white paper towels.
Note: Do not use recycled paper towels; they often contain scraps of metal that can arc and catch on fire.
Check your owner’s manual for recommended times for drying herbs. A general guide for drying 1 cup of herbs is to cook on high for 1-2 minutes in 700-1,200 watt ovens; 2-4 minutes in 650-700 watt ovens; and 3-6 minutes in 500-600 watt ovens. Stir the herbs every 30 seconds after the first minute until almost dry, and then let them finish drying at room temperature. Herbs commonly dried in the microwave are the leafy kind.
Arnica flowers
Ideally the flowers should be dried in the dark, in a dehydrator, set at 40-45°C/105-113°F for 6-8 hours. Use a mesh tray, with a small gap between each layer of trays, it may be necessary to mix the trays around to get the flowers to dry during the drying cycle. Slow drying can encourage the growth of yeast and moulds. Once dry the individual florets in the flowers will have puffed up like a dandelion head and the receptacle and stem will be brittle to the touch.
Comfrey leaves
Tear the leaves from the stem and laying them flat in a single layer on the rack of your dehydrator. By removing the stems from the leaves, the drying time becomes more predictable and prevents over drying of the leaves while the succulent stems retain moisture. Dry the leaves at the lowest temperature setting for about 8 hours. You’ll know the leaves are done drying when they are brittle and crumble easily.
Calendula flowers
The caps on the underside of the blossoms take a long time to fully dry, and can easily mold – especially if your environment is humid or rainy. Be sure to dry and utilise these flower bases, not just the petals. The base contains the most nutrients and medicinal properties! Spread the heads out face down on a tray, arrange them single layer on your dehydrator’s shelves. Leave a bit of space in between each blossom.
Set your dehydrator to 52°C/125ºF for 10-12 hours.
Kawakawa leaves
Kawakawa leaves are arranged glossy side down, in a single layer on the dehydrator trays, ensuring proper airflow and even drying.
The dehydrator is then set to 45°C for 8-10 hours. This temperature range is chosen to strike a balance between efficient moisture removal and the preservation of the delicate compounds present in the leaves.
Test for Doneness
Herbs are dry when they crumble easily between the fingers. The stems should be brittle and break when bent and the leaves and seeds should fall from the stems. Dried leaves can be left whole and crumbled as needed or they can be coarsely crumbled before storing.
Storage
Place dried herbs in an airtight container, a preserving jar works very well, and store in a cool, dark, dry location.