Collecting Herbs
A practical guide to harvesting and preparing herbs. Always be absolutely certain of plant identification when gathering from the wild — misidentification can be fatal. When unsure, purchase from a store instead, and never overharvest.
Harvesting Times
- Above-ground parts: in the morning while dew is present, before heat wilts them.
- Leaves: before buds or blooms appear.
- Flowers: before fruits or seeds.
- Bark and roots: in early spring or fall. Never strip bark around the trunk.
Drying & Storage
- Hang whole plants upside down in a dry, pest-free area; wash, scrape and chop roots to dry uniformly. Store in airtight containers, ideally coloured glass. Dried herbs keep about 1 year, tinctures up to 2 years, capsules 1 year.
Preparation Methods
- Teas (infusions of delicate leaves; decoctions simmer roots and bark).
- Oils (fresh herbs crushed in olive or sesame oil).
- Syrups (herbs boiled down with honey or glycerine).
- Tinctures (herbs steeped in alcohol, shaken daily for 2 weeks).
- Creams (herbs boiled with oil, beeswax and vitamin E).