The harvesting, storage and correct preparation of medicinal herbs
If we follow the premises of the herb harvesting the time is essential. The best effects come from fresh herbs, which can be obtained from spring until fall. Do not store excessive amounts over the evening. For this purposes harvest them while the active substance content is at the highest point.
Harvest the flowers in the beginning of the blossoming period.
Harvest the leafs before and after the blossoming period.
Remove the roots from the ground early in the spring and in the fall.
Harvest the fruits while they are ripe.
Respect a few rules:
Only pick the healthy, bug free herbs.
Harvest them in sunny dry days.
Some places are not recommended for harvesting herbs: chemically fertilized fields, dirty or infested water shores, rail roads, areas near streets and autobahns, industrial plants.
Be careful during harvesting not to crush the flowers and leafs and do not use plastic bags – the paper ones are recommended – since the herbs will perspire and then darken while drying.
Do not wash the herbs prior to their drying, but you may mince them. Dry the herbs in rarefied positions, on a piece of paper or white cloth, in the shadow or warm aerated rooms as fast as possible. For roots, barks or moist plant sections it is recommended to use artificial heat. The temperature must not surpass 35º C. Chop the roots and shanks before drying.
Only very well dried herbs can be stored over winter, the most indicated recipients being cardboard boxes or green closed jars. Avoid plastic or metal recipients. Avoid the storage places found under direct sunlight. Only make provisions for one winter since the herbs loose their healing properties as time passes.