Harvesting chicory: methods for drying various parts of the plant at home

How and when to collect raw materials

Harvesting chicory greens should be done on dry, sunny days, after the morning dew has disappeared. Excess moisture can lead to rapid rotting of raw materials and loss of some beneficial substances.

The upper part of the plant is collected during the period of active flowering, from July to September. The cut is made at a distance of 25 - 30 centimeters from the top, leaving the hard stems intact.

The roots are collected, on the contrary, on cloudy rainy days or at least immediately after heavy rains. Moist soil will make digging up the rhizomes easier.The time for collection is chosen either at the very beginning of spring or in late autumn, when the upper part of the plant dies. It is at this time that chicory root contains the maximum amount of beneficial substances.

In order to properly remove the rhizome from the ground, you should make a circular dig around the plant, and then carefully pull out the root. Without using a shovel, you risk tearing off the top part of the plant without getting to the treasured medicinal part of the plant.

Watch the video from the Rodobozhie channel - How to dig chicory roots

How to prepare chicory for drying

Before drying, the grass is sorted, removing yellowed parts, debris and leaves damaged by insects. Raw materials should not be washed. You can dry the green parts of the plant with whole branches or in crushed form. To do this, the stems are cut into pieces 3–4 centimeters in length.

The roots, after being removed from the ground, are shaken off the soil and then thoroughly washed under running water. The small lateral roots are cut off before drying, leaving only the main dense rhizome.

Long roots are cut crosswise into small pieces, and thick ones are cut lengthwise into several pieces.

How to dry chicory herb

The green parts of the plant can be dried naturally by hanging small bunches in a dark, dry and well-ventilated place. Attic spaces isolated from sunlight are ideal for this.

The crushed raw materials are dried on sieves or trays. Moreover, the first option for a drying container is preferable, as it provides the grass with better ventilation.

Containers with chicory are placed away from light, in rooms with good air exchange. The grass needs to be stirred and mixed several times a day, especially if drying is done on pallets.

The average time for drying the aboveground part of chicory in the fresh air is 2 – 3 weeks.

To reduce drying time, you can use modern electric dryers for vegetables and fruits. To do this, the prepared raw materials are laid out in a small layer on special grids. The temperature of the unit is set at 35 - 40 degrees. If your dryer does not have a thermostat, then this drying method should be abandoned. Elevated temperatures contribute to the destruction of beneficial substances in medicinal herbs.

How to dry chicory rhizome

The crushed product can be dried at room temperature at home or in the fresh air. The main rule: do not expose the roots to direct sunlight.

The time for drying the roots naturally is 10 – 14 days. This mainly depends on the temperature and humidity of the surrounding air.

A shorter drying method is in the oven. To do this, the rhizome is laid out on baking sheets lined with baking paper. The exposure temperature is set at 50 – 55 degrees. For air circulation, keep the oven door ajar. Drying time for roots is 5 – 7 hours.

How to determine product readiness

Properly dried green parts of the plant retain their natural color. When bent, the stems break, and the flowers, when rubbed between the fingers, crumble.

When completely dried out, the roots break with a bang when subjected to physical impact, but do not crumble into powder.

Watch the video from the “Tops and Roots” channel, in which Efimenko N.Yu., a herbal medicine specialist, will talk about the medicinal properties of chicory

Methods for storing dry chicory

Dried green raw materials are stored in glass jars, paper or canvas bags.The shelf life of the herb is 1 year.

You can first make a powder from the roots using a coffee grinder, and then lightly fry it. This way you can get an excellent coffee substitute. This product is stored in glass jars with a tightly closed lid.

Whole, unchopped roots are also stored in glass containers, preferably dark in color. The shelf life of dried roots is 3 years.