The Right Way to Gather and Store Herbs
GATHERING
A knowledge of herbs is essential for gathering. Gathering should be undertaken at the right time, at the right place and in the right manner.
Experience shows that best results are obtained with freshly picked herbs, which are absolutely essential for success with serious illnesses. Fresh herbs can be picked in early spring, sometimes from the end of February till into November. Some are even found during winter under the snow (e.g. Greater Celandine), if one knows where to look.
For winter a not too large supply of dried herbs is stored. For this purpose they are gathered at the time of their greatest vigour:
For FLOWERS this is the beginning of flowering. For LEAVES before and during the time of flowering. ROOTS are dug out in early spring or autumn. FRUITS are gathered at the time of ripening. |
At the same time observe the following hints:
Pick only healthy, clean plants free from pests.
Gather herbs on suny days in dry condition when the dew has evaporated.
Fields and meadows treated with chemical fertiliser, the banks of dirty, contaminated waters, railway embankments and the neighbourhood of heavy traffic roads and motorways (highways) and of industrial plants, are no places for gathering.
TREAT NATURE WITH CONSIDERATION! (Don't pull plants out by their roots, don't make a mess.)
Some plants are protected by law. There are enough herbs with the same effectiveness which are not protected (e.g. Auricula - Cowslip).
Do not crush flowers and leaves while gathering and do not use plastic bags and containers. The herbs begin to sweat and later become black during drying.
DRYING
The herbs are not washed before drying. They are spread thinly on cloths or unprinted paper and dried as quickly as possible in the shade or in warm, ventilated rooms (attics). Roots, barks or very fleshy parts of plants are often dried in a warm oven. The oven temperature should not exceed 35 degrees Celcius = 95 degrees Fahrenheit. It is best to cut roots which are well washed (Mistletoe and Willow-herb are also cut) before drying.
Only fully dried herbs - they crackle and break when bent - can be stored for winter. For storage, glass jars or sealable cartons are the most appropriate. Plastic and metal containers are to be avoided.
The herbs should be protected from light (use coloured glass jars, green being the most appropriate).
Keep a supply for ONE winter only. With time herbs lose their healing power. Every year presents us with a new harvest of herbs.
By Maria Treben
Copyright Ennsthaler Verlag, Steyr, Austria