Aromatic plants are usually used dried for use in infusions or in foods as a condiment. If we have plants grown at home or we have the possibility of getting them from the field, we can carry out a home drying. Some plants such as thyme, bay leaf, chamomile or lavender must be dried to be able to consume them.
First, we must collect plants, the best time being mid-morning on a sunny day, as this will ensure that the plant does not have moisture. Second, we have to shake the plant so that all the dirt it may have falls off.
Next, to carry out the drying, the plants are collected and bunches are formed that are tied without tightening very hard, as it is good to allow some slack so that there is ventilation inside each bouquet. Later they are hung upside down in a warm and airy place, as this technique is based on the air dryingHence the importance of ventilation.
To hang the bouquets, we can use spikes in high places or if we have an indoor clothesline, we can hang them there. In a short time we will have the bouquet dry. Oregano or thyme dry perfectly in this way.
Another technique for drying aromatic herbs is drying through the oven. This system consists of heating the oven between 30 and 40 degrees and adding either the bouquets or the large leaves of the plants. It is convenient to insert it on the oven tray, if you do not have one, we will improvise one by lining the grid with aluminum foil.
You should leave the door a little open and see that what is inside, take a texture crunchy. Once this point is reached, they are left in the oven for two hours and will be ready to be stored in airtight jars to be used in the kitchen.
La chamomile It can be dried by cutting both the flowers and the stems into pieces, and put them in a cardboard box in a dark place without humidity.
El laurel It does not need a specific technique, as it can be dried by placing the leaves in glass jars and they dry over time.
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