The best time to dry savory
Just before the blossom the aroma of the savory is the most intense. This is why you should harvest it to dry at this time. Summer savory begins to bloom as early as June or July, mountain savory a little later.
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If you have missed this point in time, however, you do not have to go without drying. The taste of the herb is only slightly milder, but you can dry the flowers at the same time. Choose to Cut the late morning of a sunny day, when the health-promoting ingredients are particularly highly concentrated.
Prepare the savory to dry
You can take off the summer savory completely, tie it in small bouquets and hang it in a shady, dry place to dry. However, if you cut it a few inches above the ground, you give the herb a chance to sprout again. So you can still have a little fresh Harvest savory.
Only cut off the fresh shoots of the mountain savory to dry, not the hard, woody ones. Do not hang the herb in direct sun to dry, this will lose the aroma. A slight draft of air promotes the drying process. Only completely dried herbs may be packaged and can be kept for some time.
Drying in the oven
If you don't have a suitable place to dry your herbs or if the weather is cool and rainy, then drying in the oven is recommended. To do this, place the savory on a baking sheet and put it in the oven at around 30 to 50 ° C.
The door should be left a little open to allow moisture to escape. Simply clamp a wooden spoon between the oven and the door. The duration varies depending on the amount and moisture content, but you should expect a few hours. Only when the savory rustles when you shake it is it really dry.
The storage of the dried savory
When the herb is well dried and cooled down, the leaves can easily be brushed off the stems or "rubbed". The savory that has been rubbed in this way is best placed in a dark screw-top jar. When stored in a cool, dark and dry place, the savory can easily be kept until harvested next year. If the herb is not well dried, however, mold can easily form.
The essentials in brief:
- Hang to air dry
- in the oven at 30 - 50 ° C
- pack airtight after drying
- store in a cool, dark and dry place
Tips & Tricks
Only pack completely dried herbs airtight, otherwise there is a risk of mold growth and this is dangerous for your health.
UE
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