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Dry herbs - That's how it works!
contents
- Why herbs dry?
- Which herbs are suitable for drying?
- Before drying is the harvest
- Prepare herbs for drying
- Dry herbs properly
- Store dried herbs properly
Why herbs dry?
The reasons why herbs should dry better are versatile. In some cases, this can neutralize harmful ingredients that can only exist in fresh or moist herb. More often, however, herbs are simply dried because they last longer and allow for the creation of a supply. When it comes to spice herbs in particular, it is often simply easier to grind dried plant parts and then use them for seasoning food. And the production of oil extracts, tinctures, creams or ointments is greatly facilitated by dried herbs.
Most of the time, herbs are dried to keep them longer. Oregano is an example - but not every herb is equally good for drying. (Image: Dionisvera / fotolia.com) Which herbs are suitable for drying?
Not all herbs respond equally well to the drying process. Aroma-sensitive plants such as the borage or the tender cress, for example, lose much of their flavor here. Even basil, parsley and chives tend to react poorly to drying. Since the herbs contain very high amounts of water, in which ultimately the taste and aroma of the plants are dissolved, volatilize with the plant liquid when drying mostly the active ingredients. The thin chives do not leave much of the plant anyway once it has dried. Therefore, it makes more sense to freeze said kitchen herbs or to use fresh.
On the other hand, drying is relatively easy on woody or semi-woody herbs. Since their shoots and leaves are inherently more robust, the active ingredients contained in them survive the drying process better. Also resistant, not woody herbs such as nettle or peppermint have proven to be dry herbs. Here is a small selection of traditional herbs that are particularly good for drying:
- mugwort,
- savory,
- stinging nettle,
- tarragon,
- St. John's Wort,
- chamomile,
- lavender,
- marjoram,
- oregano,
- peppermint,
- marigold,
- rosemary,
- sage
- and thyme.
Before drying is the harvest
To prepare for the drying of the herbs, they must first be harvested. Already there are a few basic things to keep in mind.
Right harvest time
Not all herbs are harvested at the same time. The flowering time of the plants is here usually a decisive criterion. Of course, if the flowers of an herb are to be dried, they must be harvested during flowering. Stems or leaves, on the other hand, must be removed before harvesting, better still before bud maturity. The reason for this is the fact that herbs like all plants during the flowering phase increasingly use nutrients and energy for bud and flower formation. All other parts of the plant therefore lose their active ingredient content. In addition, the herbal aroma during and after flowering is significantly reduced.
The right harvest time is an important criterion. Stems or leaves should - in contrast to the flowers - are best removed before bud maturity. (Image: Sonja Birkelbach / fotolia.com) Proper harvesting weather
Ideally, herbs are harvested on a rain-free day, when the leaves and stems have been able to enjoy sunny weather for a few days. This enhances the aroma of the plants. Also, the right time of day to observe, because it is best to harvest plants in the morning, when they are just fully in the juice.
Careful selection
For drying certain herbs should not be cut off from the plant indiscriminately. Only young, healthy shoots are taken, which have neither ailing nor pale leaves. When harvesting flowers (for example chamomile or marigold) care should be taken to choose young inflorescences that do not wither.
Suitable harvesting tool
In order not to injure the plant too much during the harvest - after all, if possible, it should throw off the crop again in the following year - it is important not to pluck plant parts with your bare hands. The only exception here are leaf herbs, which leave easily and without larger wound surfaces, deduct from the plant stem. This goes for example with peppermint or lemon balm. On the other hand plants such as rosemary or thyme, which not only have very tight and small leaves, but also have woody stems, must be harvested with a clean and sharp knife. You must not cut too deeply into the lignified part of the plant shoots, but must take the young shoot tips in the focus. For non-woody plants, a well-sharpened kitchen shears can be used instead of a knife.
Prepare herbs for drying
Fruits are usually first properly cleaned and washed after harvesting. With herbs one should do without this step however. Because of the water shower in particular fragrance and spice plants lose a lot of flavor. If washing is unavoidable, please rinse the plants only for a moment and then pat dry with kitchen paper. There must be no water residue on the parts of the plant before drying.
In most cases, however, a short shake is sufficient before the herbs begin their drying process.
Dry herbs properly
There are several methods for drying herbs. The simplest and at the same time most gentle and oldest method here is air drying. In addition, it is also possible to dry herbs in the oven or to use a special dehydrator. Both drying methods, however, carry the great risk that the herbs lose their aroma as well as their essential oils, in which many plants are known to have dissolved a large part of beneficial substances. Nevertheless, here is an overview of all three drying variants.
Dry herbs in the air
If you have collected whole shoots, you simply hang up your herbs for air drying. Individual leaves, flowers and similar small parts of plants, on the other hand, are dried while lying down. The hanging variant is much less complicated here. First clear the harvested shoots in the lower quarter of any side shoots and leaves. Thereafter, the herb sprouts are tied together with a gum or string into small bouquets. Instead, small parts of plants may be distributed on a tray laid out with kitchen paper or linen, with no plant parts being allowed to overlap one another. They are then covered with a clean cloth for drying.
Whole herb sprouts can be easily hung to dry in the air. Individual leaves, flowers and similar small parts of plants, on the other hand, are dried while lying down. (Image: Wallner-Studio / fotolia.com) The right room temperature for air drying is max. For both hanging and drying on the cloth. 35 ° C. In addition, the predetermined for drying place should be sheltered and shady. Because only in the dark and without being shaken by gusts of wind, the moisture from the herbs can dissolve without too many ingredients are lost. The drying time during air drying is about 3 to 5 days.
Herbs are drying in the oven
If you want to go fast, you can also dry herbs in the oven if necessary. It should be noted, however, that this drying process means a significant loss of taste and active ingredient. In particular, essential oils and flavors such as flavonoids often survive the oven only conditionally.
To carry out the drying in the oven, the herbs are shredded in advance, for example with scissors. Afterwards, they are placed on a baking tray lined with baking paper, on which the herbs should not be superimposed, similar to the one on the tray during air drying. At about 50 ° C oven temperature, the herbs are then gently dried. Drying time here: about 2 to 3 hours.
Dry herbs in the dehydrator
A Dehydrator is actually meant to dehydrate fruits and vegetables. Some also use it to dry herbs. Basically, the drying is the same here as in the oven. The herbs are distributed on the various floors of the Dehydrator and then slowly dried at low temperatures between 30 ° C and 50 ° C. The disadvantage of this drying process is again that ingredients such as essential oils evaporate quickly due to the high temperatures. For the taste and the effect of the dried herbs so also this procedure is rather less conducive.
Store dried herbs properly
For storage of herbs, a dark place and storage in an airtight container are important. Are suitable
- Tupperware boxes,
- jars
- and plastic bag,
Care must be taken in the context of storage by means of a bag that air should be removed as well as possible before closing. The herbs can be used later either for the production of herbal teas and for seasoning or for herbal oils and tinctures. It is also possible to mix the ground herbs in creams. However, herbal oils are usually used for this, as well as for herbal ointments. (Ma)