How to dry cleavers for tea without a dehydrator

Cleavers (Galium aparine), also known as goosegrass, is a common and useful springtime herb found in many parts of the world. This guide provides proven techniques for how to dry cleavers for tea without a dehydrator, using simple air-drying and oven methods to preserve its medicinal properties and flavor.

Quick Summary

Learn several non-dehydrator methods, including air-drying and oven drying, to effectively preserve cleavers for herbal tea. The process covers proper harvesting, cleaning, and storage for long-lasting, potent herbal remedies.

Key Points

• Harvest in Spring: Forage tender, young cleavers shoots on a dry, sunny morning before flowering for best results.

• Air-Drying for Quality: Hang small, loose bundles of washed cleavers in a dark, warm, and well-ventilated area for a slow, gentle drying process.

• Use Paper Bags for Protection: Place clean cleavers loosely in a brown paper bag and hang in a dry place to protect them from dust and light during drying.

• Microwave for Speed: Dry small batches of cleavers quickly in a microwave between paper towels using 30-45 second intervals, flipping as needed.

• Store Properly for Longevity: Keep completely dried cleavers in an airtight glass jar in a cool, dark place to maintain potency for up to a year.

Harvesting Cleavers for Peak Potency

Foraging cleavers at the right time is crucial for both flavor and medicinal properties. The best time to harvest is in the spring, before the plant flowers and becomes too fibrous.

• Choose tender, young stems and leaves.
• Harvest on a dry, sunny morning after the dew has evaporated.
• Look for a location free from pollution and pesticides.
• Use clean, sharp scissors to snip off the top portions of the plant, leaving the roots intact.
• Wash the harvested cleavers thoroughly under cold running water to remove any dirt, insects, or debris that its sticky hairs may have picked up.
• Gently pat the cleavers dry with a clean cloth or paper towel.

Method 1: Traditional Air-Drying

Air-drying is a low-tech, time-honored method perfect for preserving herbs without special equipment. This method ensures the cleavers dry slowly, retaining their volatile compounds and potency.

1. Prepare Bundles: Gather small bunches of cleaned cleavers. Use a rubber band or twine to tie the stems together firmly. Ensure the bundles are not too large or dense, as this can trap moisture and lead to mold.
2. Find the Right Location: Hang the bundles upside down in a warm, dry, and well-ventilated area. A pantry, attic, or a cool basement with good air circulation is ideal. Avoid direct sunlight, which can cause the cleavers to lose their color and medicinal properties.
3. Use a Drying Screen: Alternatively, you can lay the cleavers in a single layer on a drying screen or a wire rack. This is especially good for more fragile leaves and promotes better air circulation around the entire plant. Prop the screen up to ensure air can flow all around it.
4. Monitor the Process: The drying process can take one to three weeks, depending on humidity levels. Check the bundles or leaves regularly. The cleavers are ready when they feel brittle and crumble easily between your fingers.

Method 2: Paper Bag Method

This simple technique is a great alternative for smaller batches and offers protection from dust and light.

1. Harvest and Clean: Follow the initial harvesting and cleaning steps.
2. Pack Loosely: Place the cleaned cleavers loosely into a clean, brown paper bag. Do not overstuff the bag, as this will prevent proper air circulation.
3. Fold and Secure: Fold the top of the bag over and secure it with a clothespin or clip.
4. Hang the Bag: Hang the bag in a dry, well-ventilated spot. The paper allows air to circulate while keeping the herbs dark and clean.
5. Shake and Check: Gently shake the bag every few days to redistribute the contents and check for dryness. The cleavers are fully dried when they are crisp and brittle, typically taking 1-2 weeks.

Method 3: Microwave Drying (For Small Batches)

For those in a hurry with only a small amount of cleavers, the microwave can offer a fast solution, though it must be used with care to prevent overheating.

1. Prepare the Herbs: Remove leaves from stems and arrange them in a single, even layer between two paper towels on a microwave-safe plate.
2. Microwave in Intervals: Heat on high for 30-45 second intervals. This is crucial to avoid burning. Check the herbs after each interval. The leaves will start to steam, and the paper towels will absorb moisture.
3. Flip and Repeat: Invert the plate and swap the wet paper towel with a fresh, dry one. Repeat the microwave process until the leaves are completely crisp. This process usually takes 2-3 minutes total.
4. Cool Completely: Let the herbs cool down completely before handling. They will become more brittle as they cool.

Comparison of Drying Methods

Feature	Air-Drying	Paper Bag Method	Microwave Method
Speed	Slow (1-3 weeks)	Moderate (1-2 weeks)	Fast (minutes)
Ease	Very easy	Very easy	Requires monitoring
Equipment	Twine/rubber bands, rack	Brown paper bag	Microwave, paper towels
Nutrient Preservation	Excellent (slow, gentle)	Excellent (dark, gentle)	Good (risk of overheating)
Best for...	Large batches	Medium-to-small batches	Small, urgent batches
Risk of Mold	Higher in humid climates	Lower (better air protection)	Very Low

Storing Your Dried Cleavers

Proper storage is essential to maintain the freshness and potency of your dried herbs.

• Airtight Containers: Once completely dry, store the cleavers in an airtight container, such as a glass mason jar.
• Cool, Dark Place: Keep the container away from direct sunlight, heat, and moisture. A dark cupboard or pantry is ideal.
• Labeling: Always label your jars with the name of the herb and the date it was harvested.
• Uncrushed Leaves: Store the herbs whole and only crush or crumble them just before use. This helps preserve the aromatic compounds and essential oils longer.
• Shelf Life: Dried cleavers stored correctly can last up to a year, or as long as they retain their green color and fresh scent.

Making Cleavers Tea

Once you have your perfectly dried cleavers, you can brew a simple, restorative tea.

1. Measure: Use 1-2 teaspoons of dried cleavers per cup of boiling water.
2. Steep: Place the dried cleavers in an infuser or teapot and pour boiling water over them. Let it steep for 5-10 minutes.
3. Strain and Serve: Strain the tea to remove the herbs. You can enjoy it as is or add a slice of lemon or a drizzle of honey to taste.

Conclusion

Mastering the art of drying cleavers for tea without a dehydrator is a rewarding skill for any herbal enthusiast or forager. By following simple air-drying or paper bag methods, you can preserve this beneficial herb for months, ensuring you have a steady supply for your herbal teas. The key is to harvest at the right time, ensure good air circulation, and store the final product correctly to maximize potency and flavor. These straightforward techniques make it accessible for anyone to enjoy the natural goodness of cleavers from the comfort of their home.

Herbal Academy: How to Make an Herb and Flower Drying Screen

Frequently Asked Questions

When is the best time to harvest cleavers for drying?

Harvest cleavers in the spring, just before they flower. At this stage, the stems and leaves are most tender and retain their medicinal properties best.

How do I know if my cleavers are completely dry?

Dried cleavers should feel crispy and brittle. When you rub them between your fingers, they should easily crumble. If they feel flexible or soft, they need more time.

Can I dry cleavers in direct sunlight?

No, you should avoid drying cleavers in direct sunlight. Exposure to direct light can degrade the plant's volatile oils and nutrients, causing it to lose its color and potency.

What is the best way to store dried cleavers?

The best way to store dried cleavers is in an airtight glass container, like a mason jar. Keep the jar in a cool, dark place, such as a pantry, to preserve its freshness.

Can I use the microwave method for a large batch of cleavers?

The microwave method is best suited for very small, urgent batches. It is not recommended for large quantities because it is time-consuming and risks overheating the herbs, which can damage their quality.

How long will dried cleavers last?

Properly stored dried cleavers can maintain their quality for about 9-12 months. After this time, their potency and flavor will begin to fade.

Do I need to wash cleavers before drying?

Yes, it is crucial to wash cleavers thoroughly before drying. Its sticky nature causes it to pick up dirt and debris easily, which must be cleaned off with cold water.