A sound mind in a sound body, is a short, but full description of a Happy state in this World: he that has these two, has little more to wish for; and he that wants either of them, will be little better for anything else. (John Locke)
When we pick medicinal plants in nature, we do a lot of good for our health and well-being just by picking them, as we connect with nature, sharpen our senses, and calm our minds. However, to preserve the healing properties of herbs as well as possible for our future health, we also need to know how to dry and store them properly. This page will give you some essential tips on doing these processes correctly so that your tea is as good and healthy as possible.
Before you start picking, identify the plant carefully so that you don’t pick the wrong one or even a poisonous one. You can carry a plant identification book or a phone with the My Herbal Tea website open.
Do not pick plants in areas of industry, traffic, along roads and railways as these areas accumulate exhaust fumes and heavy metals in the soil, which then build up in the plants and damage health. Make sure that plants are not dusty or otherwise dirty.
Do not pick protected plants or plants growing in protected areas, for example, in national parks. In the latter case, check area rules before picking. To ensure that there is enough for others, do not pick too many plants, but only as many as you need for one season, as the healing effects of the plants will diminish over time.
If you have the opportunity, consider growing certain medicinal plants that are harder to find in nature at home. The vast majority of medicinal plants can be grown. Especially those that flowers will make beautiful decorations in the garden and provide excellent fodder for bees.
Never pick all the plants and flowers growing in one place – leave most of them for seed multiplication, re-population, and other pickers. Pick only the parts of the plant needed for tea and healing (e.g., leaves, flowers, shoots), and do not uproot the whole plant with the root if it is not required.
To minimize damage to the plant, use scissors to help you pick it, as the spot where you want to tear the plant can be very woody and hard. It will help avoid uprooting the whole plant, which damages the plant and growing area the most.
Use a basket, cotton, canvas, or paper bag to collect plants. Avoid suppressing the plant while picking. The crumpled parts darken during drying, which is a sign of poor quality and reduced active ingredients. Remove the bad parts of the plant (crushed, gnawed, limp parts) at the point of harvesting.
Pick herbs at the time indicated in the instructions on this page or other literature – this is when the herb has the highest value, aroma, and active ingredient content. Most plants are picked on a dry, sunny day, at midday, when the essential oils and other active ingredients are at their highest concentration. On sweltering days, plants should not be picked in the afternoon, as this is when plants produce more essential oils, but they also evaporate more quickly through the plant’s surface. Never pick wet plants or immediately after rain.
Picking of protected plants is not allowed. We are doing our best to provide information about protected plants, but since the rules differ between countries, it is up to you to check if a specific plant is protected in your area. Some plants in some areas are also not wholly protected but have some picking limitations; for example, you can pick some plants only in certain seasons or a certain amount.
Plant foraging is not allowed in protected areas such as national parks or nature reserves. For more detailed guidance on collecting plants in protected areas, please visit the parks’ official website where you want to pick pants.
Do not rinse plants with water before drying, so only pick nice and clean plants (roots and other underground parts are an exception). Spread fresh plants as thinly as possible on a suitable surface – on wooden frames with netting, wood, paper, or cloth. The best drying surface allows drying from all sides (including underneath), so we recommend a net woven into the frame.
Dry medicinal plants in the shade and an airy place. A darker drying room allows for better-quality dried herbs, as light triggers chemical processes that destroy pigments and other essential substances in the plants. Drying removes an amount of water in herbs and thus prolongs their shelf life. How much active ingredient dried herbs retain depends on how well it is dried. Wash, wipe, and dry the roots in the sun or the dehydrator, as they will never dry well in the shade.
Do not tear or cut the plant into smaller pieces as this will cause loss of essential oils and other active substances in the plant. Only crush the herb into smaller pieces before using it (e.g., before making the tea).
While drying herbs in bunches is a lovely decoration in the kitchen, it is not the best way to dry them. Bunching plants tightly together impede air circulation and slow aeration, causing the breaking down of the active ingredients by fermentation, leaves to fall off, and the dried plants to turn pale.
Ideal temperatures for drying are between 30 and 40 degrees Celsius. Drying at higher temperatures speeds up the evaporation of essential oils. Some herbs, especially flowers and fruits, must be dried very quickly to preserve their color and aroma and reduce the possibility of molding. In most cases, artificial drying at 40 degrees Celsius is recommended.
The best period for natural drying, at natural atmospheric temperatures, is during the warm weather of summer. Drying in rooms or attics that are not thermally insulated is very suitable.
Try to complete drying at atmospheric temperature within ten days at the latest. Drying should be done as quickly as possible to avoid excessive loss of active substances. Plants are dry enough when they rustle and become crumbly to the touch.
Carefully place dry plants in layers large enough containers to hold them without crushing them. Dark glass jars with a screw-top lid are best for storage. The storage container must be impervious to moisture. It is crucial for storing herbs such as mullein, calendula, and mallow, which are hygroscopic and absorb moisture from the atmosphere, causing them to spoil quickly. It is essential to store the herbs in a light-tight container or in a dark place to preserve more active ingredients.
If the room is dry enough, paper and canvas bags and cardboard boxes are also suitable for storage. The active ingredients in herbs preserve best if dry herbs are stored in dark, dry, and cool places (higher temperatures cause the essential oils to break down and release their essential oils). Remember to write the label with the herb’s name and the collection date.
At this stage, just before making the tea, tear the herb into smaller pieces or remove leaves or flowers from small branches. Of course, you can also use fresh herbs slightly torn into smaller pieces.
Boil the water and pour it over the herb (see the instructions for each plant in the section Making tea). The measure for a cup of herbal tea is 1 to 2 teaspoons or 5 to 10 grams of the herb. Let the covered infusion for the time specified in the instructions for each herb, then strain. For tea mixtures, take an average steeping time for the herb – 5 to 10 minutes.
Ana and Primož created this website for you. We love to start the day with a full cup of herbal tea, remembering a warm summer day and the way to that hill where you could smell motherwort from afar. We enjoy combining the joy of hiking, foraging, and coming home tired with a full canvas bag of herbs. The more we learn about medicinal plants, the more excited we are about their usefulness and the more we care about preserving nature and its resources.
