Drying
This is the oldest and most common way of harvesting herbs. Due to loss of water, plants lose 60-90 % weight. There are two types of drying: natural( solar) and artificial.
Natural drying takes place in the air, in the sun or in the shade under the influence of the dry air heated by the sun. To do this, use sieves, trays, a sheet of sheet metal or simply laid out on the surface of cloth or paper. The adaptation for drying is covered with a coarse cloth or paper( this is especially important if you dry small flowers and leaves), lay a thin layer of herbs and herbs on it and expose them to a sunlit place or a shadow under a canopy.
When harvesting greenery and grasses collected from 10 m2 of area, an average of 1 m2 of drying area is sufficient.
It is necessary that sufficient air movement is provided for proper ventilation, otherwise the raw material will begin to deteriorate and deteriorate. Solar drying, depending on the air temperature, the duration of daylight and the type of raw materials can last from 1 to 5 days. Periodically it is necessary to stir up and turn the raw material to ensure its uniform drying. At night, as well as in bad weather, the raw materials are removed to the room, so that it does not absorb unnecessary moisture from the air. If necessary, drying of raw materials in dryers is allowed.
The collected grasses are tied in small bundles so that the plants in the inner part of the beam evenly dry out. Beams
, are hung in a dry room or under awning
Plants containing essential oils ( thyme, thyme, oregano, mint, etc.) are dried slowly, at a temperature of no higher than 30-35 ° C, because at a higherthe temperature of the oil evaporates and the plant loses its value.
Plants containing glycosides or their forms( mustard, lily of the valley, etc.) must be dried at a higher temperature to 50-60 ° C, at which the activity of enzymes that destroy glycosides quickly ceases. Plants containing ascorbic acid( primrose, hips, etc.), dried at a temperature of 80-90 ° C to avoid its destruction.
The disadvantage of natural drying is the possible contamination of raw materials by insects, dust, and in strong winds by sand or soil particles. Therefore, the grasses and herbs spread out for drying are best covered with gauze or a net from above.
Above-ground parts of plants - leaves, flowers, stems, shoots and underground parts of plants containing essential oils and glycosides, dry protect from direct sunlight, because sunlight damages the plant-concentrated substances. Dry them only in the shade. Rhizomes with roots, as well as fruits and seeds of plants, if there are no special recommendations, can be dried in the sun.
Such greenery as parsley, dill, celery, coriander, fennel, can be dried hung in bundles. To do this, the cut greens are gathered in bundles, bandaged and hung upside down under a canopy or in a ventilated room.
Drying is considered complete when:
flowers become stiff to the touch, when touched they crumble, retain the original, only darker color;
- leaves curl, touch hard, easily crushed when squeezed in the palm and ground into a fine dry powder, keep a healthy green color;
stems lose elasticity and break with slight bending;
roots and rhizomes become strongly wrinkled, they do not bend when bent, but break with a crash, giving off white dust;
fruits become wrinkled, darken, compressed in the hand do not stick together, do not stick together and do not stain. Seeds acquire a brown color, do not stick together, become dry and crumbling.
Artificial drying is carried out by heated air in special drying cabinets. At home, a conventional oven, a Russian stove, stationary wood-burning stoves and portable summer furnaces such as "burzhuyka" can be used as a dryer. For drying in an oven or oven, metal trays or wooden trays are required, which are previously covered with parchment paper. On paper lay a thin layer of collected greens and herbs and dried. During drying, the temperature should be constantly monitored, it should be optimal, since at low temperatures the feedstock is steamed, starts from its own condensate and deteriorates, and if it is too high it burns and loses all its valuable qualities and properties. Very good results are given by drying in a Russian oven, and it is possible to dry on the outside of the stove or on the couch, by covering it with paper. For each kind of herbs and greens, there is a limit to the drying temperature at which a dried product of good quality can be obtained.
Herbs containing essential oils are dried at a temperature of no higher than 35-40 ° C to avoid unwanted volatilization of the essential substances.
If the leaves start to rustle at the touch and are easily separated from the stem, this means that the drying process is completed. Then the dried plants are ground, often a large hole sieve is used for this. Plants are packed in sealed containers, labels affixed with a description of the contents, indication of the harvest year and possible features. It is advisable to indicate on the label the purpose and method of application of the plant.
The effectiveness of herbal teas and the aroma of herbs are reduced, despite careful storage. Therefore, harvested herbs should be used within a year after harvesting, and their stocks - again replenished in the new season.
The roots of parsley and celery are thoroughly washed, cleaned and allowed to dry. Then they are finely cut and dried in the oven at a temperature of no higher than 60-65 ° C until ready.