Drying herbs and making tea from dried herbs can be a very pleasant way to spend some free time and enjoy your own homemade herbal tea.

In North America, food preservation tends to be frozen or canned; however, these methods are not very energy efficient. Drying is a preferred way to preserve many foods in many of the world’s countries and cultures where electricity can be unreliable or expensive. One of the reasons I prefer drying is that it allows the flavor of the leaves and flowers to be more concentrated, leaving the nutrition in the leaves to savor later.

Collect the leaves or flowers. The best time of day is right after the dew has dried, but before the heat of the sun begins to extract the oils from the leaves.

Spread the sheets evenly over screens made with window screens or bamboo mats. It is important to let the air circulate underneath and place it in a shady area with a light breeze.

Either cut branches, including leaves attached 20-30 cm from top to bottom, or cut grasses so that they are 5 cm above the ground to allow new growth. Tie the branches into small bunches of 4-5 and tie them with string and hang them in a shady and breezy area.

When drying, avoid direct sun, as strong sunlight will burn or affect the taste of the tea.

When the leaves are dry, they should sound dry and crisp, pack them in glass jars or bags and keep them in a dry place away from direct sunlight.

Making tea with dried herbs is almost the same as making tea with fresh herbs, except that it is not needed as often. 1 – 2 teaspoons is enough per cup of water. Add water to the tea and steep for 3 to 5 minutes.

Enjoy!