The active ingredients in herbs are volatile oils and other chemical constituents. As powerful as these constituents are, they are easily destroyed by light, air, and heat. To get and maintain the best quality of herbs, it’s necessary to take care from the initial sourcing of the herb and how they are harvested, to how they are prepared, stored, and used.
Properly storing and preserving herbs is crucial to maintain their potency and effectiveness in creating herbal remedies.
DRYING HERBS
Drying is one of the most common methods for preserving herbs. Proper drying prevents Mold and preserves the medicinal properties of the herbs:
The first and probably the most important step is to wash the herbs before drying. Dirt and bacteria will decay the herbs, making them unsuitable for storage or medicinal use. Wash them in cold running water to get rid of the dirt, shake out any excess water, and pat dry before attempting to dry them.
Here are some guidelines to help you store and preserve herbs:
» Air Drying: Tie a small bundle of herbs together with a string or rubber band. Hang them upside down in a warm,well-ventilated area out of direct sunlight. Make sure the bundles are not too thick to allow proper air circulation. This can take several days to a couple of weeks, depending on the herb and humidity levels. To air dry herbs successfully, the temperature needs to be above 5°F with humidity below 60%.
» Drying Racks: Use a mesh or wire rack to provide adequate air circulation around the herbs. Place the herbs on the rack in a single layer. This method is especially useful if you have limited hanging space. Drying takes about 1-2 weeks, but always check them for moisture before storing. Baskets also work well.
» Brown Paper Bags: Place herbs in a single layer inside a brown paper bag and loosely close the top. Hang the bag in a well-ventilated area.
» Screen Drying: Lay herbs on a clean, dry screen or mesh. Elevate the screen slightly to allow air to circulate beneath it. This method works well for delicate herbs like chamomile flowers.
» Oven Drying: Use the lowest possible oven temperature (usually around 100-110°F or 37-43°C)
for a few hours with the oven door slightly ajar to allow moisture to escape. Place herbs on a baking sheet lined with parchment paper. Monitor closely to prevent over-drying.
» Microwave: Place herbs between paper towels and microwave them in short bursts (10-20 seconds at a time) on a low setting. Be cautious, as herbs can easily burn in the microwave. This is not a method I personally use.
» Dehydrator: Follow the manufacturer’s instructions for herb drying settings. Dehydrators provide controlled temperature and air circulation, making them a convenient option. Herbs are dried within 1-4 hours, depending on the type of herb. Keep checking the trays and take out any herbs that are ready.This works especially well for roots, mushrooms, and berries (always slice your roots and mushrooms before drying).
Different herbs have varying moisture content and optimal drying methods, so it’s a good idea to research the specific herbs you’re working with. Properly dried herbs can provide a burst of flavor and fragrance to your culinary creations or potent medicinal benefits to your herbal remedies.
REMOVING MOISTURE
Ensure that the herbs are completely dry before storage. Herbs with residual moisture are prone to mold and spoilage. You can check the dryness by crushing a leaf or stem - it should easily crumble.
STORAGE CONTAINERS
Once the herbs are completely dry, store them in airtight containers. Ensure the jars are clean and completely dry before adding herbs in order to prevent mold growth. Avoid plastic, as it can trap moisture and degrade the herbs. Choose jars that are appropriately sized for the quantity of herbs you’re storing, leaving minimal air space.
LABELING
Label each container with the herb’s name, the date of harvest or drying, and any other relevant information, such as the part of the plant used (leaves, flowers, roots). This helps you keep track of freshness and potency.
DARKNESS
Store your herb containers away from direct sunlight. Store them in a cool, dark place, such as a cupboard or pantry. Light
can degrade the quality of the herbs over time.
TEMPERATURE AND HUMIDITY
Herbs should be stored in a place with consistent temperature and humidity levels. Avoid storing herbs near stoves, ovens, or
other sources of heat and moisture, as well as in areas prone to temperature fluctuations. High temperatures and exposure to
humidity can cause herbs to deteriorate and lose their
flavor and medicinal properties.
GRINDING AND PROCESSING
Grind herbs into powder or smaller pieces only when you’re ready to use them. This helps retain their freshness and potency.
You can use a mortar and pestle or an electric herb grinder.
FREEZING
Some herbs may be frozen to preserve their freshness. This method is particularly useful for herbs that you intend to use in
culinary dishes. Wash and dry the herbs, chop them if needed,and place them in airtight containers or freezer bags. Label and date the containers.
CHECKING FOR FRESHNESS
Regularly check stored herbs for any signs of mold, off odors, or discoloration. If you notice any of these, discard the herbs. If properly stored, there should be no color change or bad smells.
0 comments