In many parts of the country, the beginning of August is the time to harvest and dry herbs. Many leafy herbs have budded and are ready to flower… the perfect time to harvest for drying. Herbs at this stage — just ahead of flowering — have the most flavorful, aromatic oils. Some herbs — basil, rosemary, lemon balm, parsley and rosemary — can be harvested multiple times over the course of the summer. It’s best to harvest in the morning after the dew has dried. Inspect your pickings carefully for dead or diseased leaves or signs of mold. Most herbalists recommend rinsing herbs and gently shaking them dry. We’ve always felt that rinsing removes valuable oils and try to keep it at a minimum, especially after a previous day’s rain.
Herbs with a lower moisture content — oregano, thyme, rosemary, marjoram, savory, dill, sage — do well with hanging and air drying. They may be simply inverted, the stems bound together by string, and hung from a rafter or any overhang that allows circulation around the entire bunch. Keep your herbs from exposure to sunlight. Check frequently for signs of mold or mildew. (more…)