Dried herbs have become indispensable in modern cuisine. However, savory belongs to the lesser-known representatives of this category, although it is used quite frequently, as it is part of the popular herbs of Provence.

The best time to dry savory

The aroma of savory is at its most intense just before flowering. That's why you should harvest it at this time to dry. Summer savory starts flowering as early as June or July, mountain savory a little later.

If you missed this point, you don't have to do without drying. The flavor of the herb is only slightly milder, but you can dry the buds at the same time. If you choose to cut in the late morning of a sunny day, then the health-promoting ingredients are particularly highly concentrated.

Prepare the savory for drying

You can take off the summer savory completely, tie it into 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 harvest a little fresh savory.

From the mountain savory, only cut off the fresh shoots to dry, not the hard, woody ones. Do not hang the herb in direct sunlight to dry, as this will lose the aroma. A slight draft promotes the drying process. Only completely dried herbs can be packaged and have a shelf life.

Drying in the oven

If you don't have a suitable place to dry your herbs, or if the weather is cool and rainy, drying them in the oven is a good idea. To do this, place the savory on a baking tray and put it in the oven at around 30 to 50 °C.

The door should be left ajar a little to allow moisture to escape. Simply clamp a wooden spoon between the oven and the door. Depending on the amount and moisture content, the time will vary, but you should reckon with 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 has dried well and cooled down, the leaves can be easily stripped from the stems or "rubbed". It is best to put the shredded savory in a dark screw-top jar. Stored in a cool, dark and dry place, the savory keeps well until next year's harvest. On the other hand, if the herb is not dried well, 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 and tricks

Only pack completely dried herbs airtight, otherwise there is a risk of mold forming and this is dangerous for your health.

UE

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