Harvest savory and dry properly

Savory is an undreamt-of versatile herb and is easy to store. However, there are a few points to keep in mind when harvesting, preparing and drying.

harvest

Harvesting is generally possible from spring to autumn. The savory tastes most aromatic just before flowering. When this occurs depends on:

• climate
• Care conditions
• variety
• Location
• weather

Early varieties bloom as early as June or July in warm weather and in mild regions. The mountain savory usually does not bloom until August or September.

In addition, clean cutting tools should be ensured during harvest. Use a knife or scissors with freshly cleaned and sharp blades.

Tip: In order to facilitate the subsequent drying, the separated shoots should be ten to 20 centimeters long. Choose undamaged parts of the plant and it is best to prune in the late morning on a sunny, dry day.

preparation

Preparing for storage of savory is easy. You only have to wash and dry the cut shoots thoroughly. Depending on the type of drying, dividing the plant parts can be useful.

Drying

In the oven

Drying in the oven is quick and easy. It is only necessary not to exceed a temperature of 40 ° C and to leave the oven door tilted. For this purpose, you can, for example, clamp the handle of a wooden spoon in the door. This allows the moisture to be better removed from the herb.

Tip: Chop up the stalks of the savory before the drying process. This makes it much shorter. That saves time and money.

Dehydrator

The advantage of one Automatic dehydrators is that you set the temperature specifically. The duration can also be pre-programmed. This makes it particularly easy to prepare the herb for storage. Nevertheless, you should again make sure that the aromatic plant parts are completely dry.

Note: A potential disadvantage is that the herb can only be roughly chopped before drying. There are also electricity costs.

Air drying

If you have patience and enough space is available, air drying is an option. To do this, you must observe the following points:

• choose a well-ventilated place
• Tie up in loose bundles
• carry out regular checks

The controls are especially important in order to detect rot and mold at an early stage and to be able to remove affected sections.

Tip: The bundles should only consist of three to five branches of the savory. Otherwise there is insufficient ventilation. Alternatively, the shoots can also be laid out on a grid so that ventilation is given from all sides.

storage

In order to preserve the aroma, you should adhere to the following criteria during storage:

• choose a dark storage location
• loose in a glass
• airtight
• completely dry

You should also avoid major temperature fluctuations and the ingress of moisture.

frequently asked Questions