Mullein (Verbascum Thapsus) is often used in teas, tinctures, and salves for its various health benefits, including soothing respiratory issues and skin irritations. Here is how to dry mullein.
When looking for places to harvest mullein, it’s important to consider a few key factors. Mullein typically thrives in dry, sandy soils and can often be found in fields, meadows, along roadsides, and in disturbed areas.
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HARVESTING MULLEIN
You’ll want to wait until the plant is mature, usually in its second year of growth. Mullein is recognizable by its tall stalk with soft, fuzzy leaves.
When the plant is ready for harvest, use sharp scissors or a knife to cut the stalk just above the ground level or just harvest the large leaves. It’s best to harvest mullein on a dry day to prevent mold and mildew growth.
Make it easier to Dry Mullein
- Dehydrator (buy on Amazon)
- Hand Shears (buy on Amazon)
- 2-pack Herb Drying Rack (buy on Amazon) a beautiful hanging macramé style and cheap.
The plant is easy to spot. It is one of the first plants to start to grow in the spring and you can see the flannel-like fuzzy green rosette of leaves from a few feet away.
SECOND YEAR GROWTH
We can easily spot these plants when they are blooming. in zone 7 they bloom around late June to early July. Growing to a height of 5′ or more.
Preparing to DRY MULLEIN
- Set your oven on the lowest temperature most ovens bottom out at around 170 degrees.
- Choose leaves that are free from damage or disease and rinse the leaves gently under cool water to remove any dirt or debris.
- I cracked the door every few minutes because I had a gas oven. If you have an electric oven, you can leave it cracked to prevent burning.
Gas ovens are more dangerous than electric by producing more carbon monoxide. Still, be cautioned they both do produce carbon monoxide. Keep proper ventilation.
- Make sure to turn the leaves occasionally to ensure even drying.
- After the leaves are completely dry and brittle to the touch, store them in an airtight container away from light and moisture.
OTHER METHODS TO DRY MULLEIN
- To air dry, simply lay the leaves out in a single layer on a clean surface away from direct sunlight.
- to use a dehydrator, set it to a low temperature (around 95°F to 115°F) and follow the manufacturer’s instructions for drying herbs.
SOME HISTORY OF MULLEIN
Native to Europe, northern Africa, and Asia, Mullein has been used for various purposes throughout history. Native Americans used mullein for several ailments. They smoked it to treat fever, cough, and for ceremonial purposes and more.
During the American Civil War, the plant was used as an antiseptic. the leaves soaked in hot vinegar and water were wrapped on the soldier’s wounds, they also made it into a tea to soothe the lungs.
Today, the mullein plant continues to be valued for its medicinal properties and is used in herbal remedies for various ailments. Its long history and versatile uses make the mullein plant a fascinating subject of study for botanists, historians, and herbalists alike.
HARVESTING AND DRYING MULLEN
Mullein (Verbascum Thapsus) is often used in teas, tinctures, and salves for its various health benefits, including soothing respiratory issues and skin irritations.
Ingredients
- mullein leaves (washed)
Instructions
Set your oven on the lowest temperature most ovens bottom out at around 170 degrees.
Choose leaves that are free from damage or disease and rinse the leaves gently under cool water to remove any dirt or debris.
I cracked the door every few minutes because I have a gas oven. If you have an electric oven, you can leave it cracked to prevent burning.
Make sure to turn the leaves occasionally to ensure even drying.
After the leaves are completely dry and brittle to the touch, store them in an airtight container away from light and moisture.
Notes
Gas ovens are more dangerous than electric ones by producing out more carbon monoxide. Still, be cautioned they both do produce carbon monoxide. Keep proper ventilation.
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I started cooking at a very young age. In middle school, my friends and their parents would ask me to cook food for them because I could make something out of nothing. I love to cook up new concoctions and see what everyone likes. When I became of working age, I started as a buss boy at a barbecue restaurant, and then moved on to work all positions of the restaurant industry. From head chef of a Jamaican restaurant in Tulsa, OK, to sous chef at a highly accredited bistro on the Oregon coast, all before I turned 21.
I Inherited land in southeast Oklahoma and now spend my days working a Fedex delivery route and working with my wife and 3 young boys on our rural homestead. We raise many different kinds of animals and some vegetable gardens. I hunt all manor of large and small game, and butcher all of my own meat. We harvest wild edibles of all kinds and enjoy to cook with them and eat them.
I am grateful that you stopped by to see how we are doing and hope to see you again very soon. We would love to be friends and hope you enjoy all of the recipes and information that I can manage to put out.
Thank you, and much love!
-Eligh
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