Drying Herbs & Flowers for Tea & Culinary Use

Many of the edible and ornamental herbs and flowers in your box can be dried and saved for tea, garnishes, or baking. Here's the simplest method:

1. Harvest at the right time. Pick flowers in the morning after dew has evaporated but before the heat of the day, when their oils are most concentrated.

2. Clean gently. Shake off any dirt or insects. Avoid washing if possible — moisture slows drying and can encourage mold.

3. Air-dry. Spread petals or whole small blooms in a single layer on a paper towel or screen, somewhere out of direct sunlight with good airflow. A single layer is key — overlapping petals trap moisture.

4. Or use a dehydrator. Set to the lowest heat setting (around 95–115°F) and dry for 1–4 hours, checking often. This is faster and more consistent than air-drying.

5. Know when they're ready. Petals should feel papery and crumble easily — not leathery or bendy.

6. Store properly. Keep dried flowers in an airtight jar, away from light and heat. They'll hold their flavor and color for up to a year.

Good candidates from your box: calendula, chamomile, lavender, rosemary, and borage. Steep dried petals directly for tea, or crumble into baked goods, salts, and sugars for a subtle floral note.