By Umar Nsubuga
Herbs have been treasured for centuries for their medicinal, culinary, and aromatic properties. Whether you are a small-scale farmer or a commercial exporter, drying herbs is a crucial step to preserving their quality and potency.
Proper drying techniques not only maintain their nutritional and medicinal value but also ensure they remain market-ready.
Evanice Manyiraho, an herbal farmer from Kicwamba in Kabarole district, has cultivated various herbs such as African tea basil, mint, hibiscus, and chamomile, supplying both local and regional markets.
“Drying herbs is an art and a science,” says Manyiraho.
“If done correctly, it enhances their shelf life while preserving the rich flavours and aromas.”
Similarly, Pamela Anyoti, a renowned herbal exporter, grows an extensive variety of herbs, including lemon grass, ashwagandha, nettle, and oregano, for international markets.
Her success lies in meticulous drying practices that meet global standards.
The quality of dried herbs begins with the timing of the harvest.
Manyiraho advises picking herbs in the morning after the dew has dried but before the heat of the day. This is when the essential oils are at their peak.
“Cut only healthy leaves and stems, as damaged or diseased parts can compromise the entire batch,” she says.
Right drying method
The drying process varies depending on the type of herb, climate, and resources available.
Manyiraho prefers air drying for most leafy herbs like basil, mint, and lemon balm.
She ties small bundles of herbs and hangs them upside down in a well-ventilated, shaded area.
“Direct sunlight should be avoided as it can strip the herbs of their natural oils,” she warns.
Anyoti, on the other hand, uses food dehydrators for herbs like ginger and curcuma, which require more controlled conditions. Dehydrators allown uniform drying by maintaining a consistent temperature, usually around 95°F to 115°F.
For small-scale operations, ovens can be used, but with caution. Anyoti advises setting the temperature at the lowest possible level and keeping the oven door slightly open to allow moisture to escape.
Cleanliness is paramount.
“Always wash herbs gently with clean water to remove dirt and insects,” Manyiraho recommends.
“Shake off excess water and pat them dry with a clean cloth before beginning the drying process.”
For commercial purposes, Anyoti emphasises the importance of adhering to food safety standards.
“Ensure the drying area is clean, free of pests, and protected from contamination,” she says.
Properly dried herbs should retain their colour and crumble easily between your fingers. Herbs that are not fully dried risk developing mold, while over-drying can cause them to lose their potency.
“The key is to achieve a balance where the herbs are dry but still vibrant,” says Manyiraho.
Once dried, storing herbs properly is critical to maintaining their quality. Both farmers agree that airtight containers made of glass or metal are ideal.
“Keep the herbs in a cool, dark place to preserve their flavours and medicinal properties,” advises Anyoti.
Labelling each container with the name and date of drying is another useful tip for keeping track of freshness.
Adding value through innovation
Manyiraho and Anyoti have both found success by adding value to their dried herbs.
Manyiraho creates herbal teas and beauty products, while Anyoti packages her dried herbs in eco-friendly materials, making them appealing to international buyers.
LEAD PHOTO CAPTION: Pamela Anyoti exports moringa, basil among other herbs. Photo by Umar Nsubuga
