Harvesting
Flowers:
Cut each flower head from the stalk carefully. Remove dirt and insects. Place
on a tray lined with absorbent paper. Leave in a warm, dry place such as an airing cupboard, and
turn regularly.
Small flowers may be dried in the same way as seeds, by hanging them upside down with the flowers
gathered in a paper bag.
Alternatively, and less commonly practised, place the flower heads in a container and pour
absorbent sand/crystals gently over them.
When they are dry, store in a DARK, airtight container. For flowers where only the petals are
needed, such as pot marigold, remove the dried petals from the centre before storage.
Seeds:
Cut the seedheads away from the plant by a length of stalk. Tie the stalks
together and hang them upside down over a tray lined with paper. The seeds fall when they are
dry. Simply collect and store.
Leaves:
Large leaves can be dried individually, smaller leaves together whilst on the
stem. Hang upside down in small bunches, in a warm, dry place. After a few days, check the
leaves. If they feel brittle they are ready. Do not leave so long as so they turn to powder at
a touch. Rub the brittle leaves onto paper and discard the unwanted parts such as stem, etc,
unless all the parts are to be used. Pour the dried herbs into a dark, airtight container.
Berries:
Dry only healthy looking, just-ripe berries. Put on paper lined tray. Heat up
an oven, then turn it off. Place the tray in the oven, door slightly open, for 3-4 hours. Check
occasionally, as your oven may differ from mine! Then put trays into warm, dry place, turning
berries regularly. As they cool they should dry.
Roots:
Dig up roots, wash thoroughly and chop into small pieces ((this increases the
surface area to volume ratio and so increases the rate of drying)). Heat up an oven, then turn
it off. Spread pieces on a tray lined with paper. Place tray in oven, door slightly open, for
2-6 hours depending on size and consistency of root. Check occasionally. Then transfer into
warm, dry place until dry. Once dry, store in dark, airtight container - root especially tends
to absorb atmospheric moisture.
Bark:
Be nice to the tree! Take only a little bark, wipe dirt and insects from it. Break
it into small pieces. Spread on paper lined tray in warm, dry place.
Storage
Keep in airtight, dark, dry containers, away from direct sunlight which will denature (break down)
the important constituents of the herb. Glass/ceramic is best. Check regularly for mould or
insects. If these occur, throw the herb in the rubbish bin and wash + dry the containers. Always label the containers
accurately. See
equipment page. Dried herbs usually last up to a year. The less fine they are, the longer they last, so it is a
good idea to date the containers.
Freezing
Blanching: This is a process which helps preserve colour and flavour of the herb to be deep
freezed. Wash the leaves and put them in a wire basket or tie them in a muslin bag. Plunge them
into boiling water ((1 pint to every 2-3oz herb)). Return to the boil very quickly and boil for 30
seconds. Remove, then plunge into Icy cold water. After a minute, remove and shake. They are then
ready for freezing. Blanching works for most herbs.
The Freezer: Not suitable for all herbs - many lose their flavour, becoming limp and bland
after defrosting. It is, however, useful for some culinary herbs, such as basil, chives, fennel,
lemon balm, mint, parsley, sorrel and tarragon. Place herb into a container and seal the lid before
putting in the freezer. When a leaf is needed, take one and crumble directly into the cooking without
defrosting.
Ice Cubes: Other herbs can be frozen by placing them in an ice cube tray with the water. Borage, for
instance. This preserves them well and is also decorative when put in drinks.