Drying sweet woodruff is a total game-changer for your herb garden harvest. Not only does it help you preserve those pretty green sprigs for later, but it actually unlocks that signature aroma we all love. If you’re looking to stock up, there are a few easy ways to get the job done.
The Perks of Drying Your Sweet Woodruff
There are some great reasons to dry your sweet woodruff. First off, the flavor actually intensifies as the stems wilt and dry out. Fresh-picked sweet woodruff is surprisingly mild; that’s why I always recommend letting your harvested herbs wilt for at least a day before using them in a recipe.
Plus, drying is the best way to make your harvest last. Once it’s fully dried, you can pop it into airtight jars or containers, and it’ll stay fresh for months. Just a quick pro-tip: when you’re using it for drinks or desserts, don’t let it steep for too long—about 30 minutes is the sweet spot. This prevents too much coumarin from leaching out, which can cause headaches if you overdo it.
Different Ways to Dry Sweet Woodruff
When it comes to drying your haul, you’ve got three main options:
- Air drying (the old-school way),
- Using your oven,
- Or using a food dehydrator.
Air Drying Sweet Woodruff
This is the easiest, “set it and forget it” method. Just bundle the stems together and hang them upside down in a warm spot with plenty of airflow for a few weeks. A huge bonus? Your whole room will smell amazing while the herbs dry!
Drying Sweet Woodruff in the Oven
If you’re in a bit of a hurry, you can use your oven. Keep the temperature low—somewhere between 100°F and 120°F (40-50°C). Pro-tip: prop the oven door open just a crack so the moisture can escape.
Using a Dehydrator
If you have a food dehydrator, that works perfectly too. Just make sure to use a low heat setting and keep a close eye on it so you don’t over-process the leaves.
Don’t Overdo It!
The golden rule is: don’t let your sweet woodruff get *too* dry. You want the leaves to keep a bit of their green color rather than turning brown and dusty. The stems should still be slightly flexible, not brittle enough to snap instantly. If it gets too dry, it’ll just crumble into a mess when you try to use it later!
