The wild ramsons that we collected in Hungary had to be eaten quickly, the seasonal forest plants that they are, harvestable for about one month in early spring.
So, we started the dehydration process for our winter enjoyment of the bear’s garlic.
After the ramsons were washed in a bowl, the water droplets were shaken off, the leaves bundled, tied with hemp twine and hung to dry.
After two weeks of air drying in our wood heated kitchen the stems were ready to be removed by hand and the usable leaves to be weighed and left loosely in a bowl for one more day, to be thoroughly dry.
Our excess 600 grams of fresh harvest turned into 55 grams of dried leaves.
The most simple way to preserve your herbs for winter is air drying – in a warm place free of bright sun and moisture – you really cannot get more low-tech than that!