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Herbal Harvesting — From the Garden or Woods
Seasonal Harvest
In the spring, green succulent leaves or plants, like those of chickweed, ground ivy, violet and cleavers, are ready for gathering. At this time of year, the energy of the plant shoots upward, readying the plant for its reproductive cycle. The leaves of the plant make food as a preparation for flowering. So if you are gathering an herb for its leaves, collect before the flowers appear. Mints, chives, and sage tastes better before they flower. Foliage can be harvested as soon as the plant can sustain its growth.
In the summer, herbal flowers should be collected just before full blossom. The flavor and medicinal properties are most intense after the plant buds but before it reaches full flower. At that time, the energy of the plant is gathered in its flower in the form of reproduction potential.
Once the herb flowers, it readies itself for seeding. Leaf production declines so harvest leaves before flowering. Herbs such as goldenrod, chamomile, calendula, Queen Anne’s lace and violets fall into this category. Also in the summer, berries and fruits of plants like hawthorn, sumac, rose hips and elderberry can be gathered for medicinal use.
Root harvesting should be done in the fall after foliage has changed color or after first frost. Each different type of root requires a different harvesting technique and a different amount of digging. For example, gravel root, which can be large and gravely, needs to be sliced before drying. Once dried, it is very hard to cut. The root incorporates little bits of concentrated minerals throughout the root. Blackberry root is fibrous and rope–like and whips around as it is dug up. If the plant is a perennial, divide the dug–out root and replant a portion instead of leaving an empty hole in the ground. If taking the whole root, cover the disturbed soil with straw or plant a quick–growing cover crop.
Preserving Herbs
Though drying herbs is the most common way of preserving herbs, freezing is quick and easy:
- Rinse clean in cold water.
- Shake off excess water, chop and freeze in zip–lock bags.
- Herbs can also be chopped and frozen in ice cubes. To use, just drop the herbal cube into a cup of hot water or into your favorite food.
Herbs should be dried as quickly as possible to limit mold and mildew. Dried herbs are nicely brittle and crumble easily. To dry herbs:
- Shake off excess dirt and dust and spread over a wire screen frame. This allows air to circulate around the herbs preventing mold and mildew.
- Another method: tie the herbs in small bundles and hang upside down in a warm, airy place such as an attic, a large closet or an out–of–the–way corner of a room.
- One of my favorite drying methods is to place herbs in a brown paper bag and put them in a car trunk. The herbs generally dry in short order and very thoroughly too.
When using a conventional oven to dry herbs, spread them in a single layer on a cookie sheet and dry on the lowest possible setting. Home dehydrators are another alternative. Follow manufacturer’s instructions for best results.
When herbs are dried, store in glass jars with tight fitting lids to keep out moisture. Store the jars in a cool, dark place, away from sunlight, heat and moisture. Hard plastic or heavy, freezer bags can also be used to store herbs. Use heavy plastic which preserves the plants longer.
Ethical Wildcrafting
The harvesting of any plant that is not cultivated is called wildcrafting. Make sure the plant you are picking is not on the endangered species list. If you are not sure about a plant you wish to harvest, consult the United Plant Savers At Risk list. Make sure that you have the landowner’s permission to harvest herbs to avoid legal complications. Unless posted otherwise, harvesting herbs for personal use is usually permitted in National and State Parks.
Maintain the quality of your herbs by harvesting away from polluted areas like manufacturing plants, garbage dumps and away from roadsides. Look for healthy stands of herbs. Don’t take the last plant in an area unless you need the herb for a life or death situation. This is especially applicable to root harvesting. Generally, when a root is harvested, the plant is killed. If harvesting the bark of a tree, prune a limb instead of gathering bark from the main trunk.
Be a good steward of the Earth. Gather wild plants with consciousness and reverence. Be aware of how you impact the earth where you are harvesting. And don’t forget to thank Mother Nature for her bounty. If in doubt about a plant, contact the folks at United Plant Savers for further information.
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