After the harvest: drying and storage for the best quality

The harvest is a highlight of indoor gardening. But the work is not done yet! Proper drying and storage are crucial to preserving the quality and potency of the harvest. This article provides you with valuable tips and methods to process your harvest in the best possible way and enjoy it for a long time.

Drying: the first step to maintaining quality

After harvesting, the plants still contain a lot of moisture. Drying reduces the water content to prevent mold growth and the loss of aroma and active ingredients.

Drying methods:

• Air drying: The classic method is air drying. The plants are hung upside down in a dark, well-ventilated place. The temperature should be between 18 and 24 °C and the humidity around 50%. The drying time is usually 7-14 days.
• Drying cabinet: A drying cabinet offers controlled conditions with adjustable temperature and humidity. This enables faster and more even drying.
• Freeze-drying: In freeze-drying, the water is removed directly from the frozen plant material. This method preserves the aromas and active ingredients particularly well, but is also the most expensive.

Tips for drying:

• Darkness: Light can affect the quality of the harvest. Therefore, dry the plants in a dark place.
• Ventilation: Good ventilation is important to prevent mold growth.
• Temperature and humidity: Pay attention to the optimum temperature and humidity to ensure slow and even drying.
• Do not overdry: Overdried plants lose their aroma and active ingredients. The ideal residual moisture is around 10-15%.

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Hardening (curing): Unfold the aroma

Drying is followed by curing. This process serves to improve the taste and aroma of the harvest and stabilize the active ingredients.

This is how curing works:

The dried plants are placed in airtight containers (e.g. glass jars) and stored in a cool, dark place. The containers are opened briefly every day to renew the air and allow excess moisture to escape. This process is repeated over several weeks or months.

Tips for curing:

• Airtight containers: Use airtight containers to minimize the exchange of air and moisture.
• Cool and dark storage: Store the containers in a cool, dark place to prevent degradation of the active ingredients.
• Ventilate regularly: Open the containers for a short time every day to renew the air.
• Patience: Curing takes time. The longer the process takes, the better the flavor and quality of the harvest.

Storage: Long-term quality preservation

After curing, the harvest can be stored long-term. Attention should be paid to the following points:

• Cool and dark storage: Store the harvest in a cool, dark place to prevent the degradation of active ingredients.
• Airtight containers: Use airtight containers to minimize contact with oxygen.
• Vacuum packing: For an even longer shelf life, the harvest can be vacuum packed.
• Freezing: The harvest can also be frozen to extend its shelf life. Make sure that the plants are well dried before freezing.

Additional tips:

• Labeling: Label the containers with the date and type to keep track.
• Check: Check the stored harvest regularly for mold or other signs of spoilage.

Conclusion

Proper drying, curing and storage is crucial to preserving the quality and potency of your harvest. With the tips in this article, you can make sure you get the most out of your harvest and enjoy it for a long time.