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By Root 862 0

first year biennials develop their root system most extensively; in the spring of the second year, the juice shoots up into the stalks and leaves on its way to ultimately create the plant’s flowers and seeds. So, gather the leaves as the sap is transiting through them. After the appearance of flowers, the leaves begin to lose their activity. The juices are now preoccupied with the development of the fruit and seeds.

The leaves of plants in the Labiaceae (mint) family (currently called Lamiaceae by professional botanists) are more aromatic as they approach the flowering tops, and the upper ones are frequently gathered with the tops.

Flowers

Flowers are gathered just before they are fully developed. The scent is more lively at this seductive stage and the color more vivid than when the blossom is fully expanded. Once the blossom is fully open and has successfully attracted a pollinating insect or has been brushed by a pollen-laden breeze, the recently fertilized ovary continues to grow at the expense of the accessory flower organs. Choose a clear, dry morning after the dew has dissipated to harvest flowers. Don’t wash flowers and buds. Shake them to remove insects or debris. If you plan to dry tender, delicate blossoms, it is preferable to dry them in the shade without artificial heat.

Saps and Pitches

Take these plant secretions in late winter or early spring. They are usually flowing from a recent wound or have dried on the plant after seeping from a past wound; so before, during, and on completion of this harvest, give the tree a hug, as it can probably use it.

Fruits

Fleshy fruits which are to be used to make exquisite juices, flavoring syrups, cordials and elixirs are best plucked when they are close to, but not quite ripe. Blackberries, Mulberries, Raspberries, and Strawberries express a less glutinous and therefore more agreeable juice when not perfectly ripe. The vegetable acids at this stage are not yet completely transformed into sugar, rendering their aroma fresher and stronger.

Seeds

Seeds are the least perishable portion of the plant. Therefore, they can be and should be collected when they are perfectly ripe. They require very little, if any, drying. One just needs to make sure the seeds are not wet from dew or rain or any other external watering when they are put into storage.

The Herb

This term generally refers to the whole plant, including the leaves, stems, foliage, and sometimes the root, and all the parts of the plant are used together (i.e., Scullcap, California Poppy, Cleaver, Chickweed). The herb should be gathered when it is freshly in flower. If the flower is not to be included, the herb should be collected before the flowers appear, but after the foliage has appeared. Most plants that have thick and branching stalks or stems should be deprived of these before drying them or before using them fresh undried.

DRYING HERBS

After you harvest an herb, the next task is to prolong its potency. The most efficient way to accomplish this is to eat it on the spot, or soon thereafter, in which case the fresh plant’s potency will merge with your own. This is a choice technique to indulge when harvesting palatable plants like Miner’s Lettuce, Chickweed, Mullein flowers, and Nasturtium blossoms, or wild berries. You can also choose to brew a fresh plant tea. However, if you intend to postpone consumption until a later date, you must select other procedures for preserving and storing your harvest. Dehydrating (drying) plants, when done correctly, is a simple, excellent method for maintaining plant part potencies.

Your goal and the mark of success in drying plants is to end up with herbs that closely resemble the living plant in color, aroma, taste, and texture. But, in order to achieve this, the drying procedure must follow as soon after harvesting as possible. Trust me, procrastination quickly teaches the wisdom of this counsel. But go ahead, catch a movie that evening instead of tending to the St. John’s Wort you spent the afternoon harvesting. Go canoeing and leave your bag of fresh Nettles