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January 21 - January 21, 2021
Dried skullcap, lemon balm, echinacea, California poppy, valerian, and rosemary can be used in recipes but will not be anywhere near as strong or effective as their fresh counterparts.
Passionflower, calendula, lemon verbena, lemongrass, and linden make lovely dried herbs but lose potency more quickly than other dried herbs (in about 3 to 8 months).
Except for roots, we usually don’t wash herbs.
Flowers, roots, and berries should be dried in a single layer.
A brown paper bag, loosely packed, cinched shut, and placed on the car dashboard does an excellent job drying aerial parts of herbs.
Dried Herbs Fresh Herbs Tea Aromatic teas in summer Spice cabinet/seasoning mixes Infused water, seltzer Herb-infused oils* Tinctures Oxymels* Cooked honeys*
Ideal maximum drying temperature for most herbs runs from 95 to 110°F
Loosely pack your bag with herbs, cinch it shut with a clothespin, and place it in the windshield of your car on a warm, sunny day.
Make sure your dehydrator is good quality and able to hit 95 to 110°F (35 to 43°C) for leaves and flowers, 125 to 135°F (52 to 57°C) for fruit, and somewhere in between for roots and mushrooms.
Roots, fruit, and flowers dry best in a dehydrator.
Store dried herbs and shelf-stable remedies in a cool, dark, dry spot like a pantry or cabinet.
Freeze herbs — especially culinary herbs — that lose their oomph once dried, such as basil, chives, and lemongrass stalks.
