Drying herbs and mushrooms

In short

• Without 100 % certain identification, a mushroom is not dried or eaten. A dried mushroom can no longer be identified.
• Mushrooms are dried at 40–50 °C (105–120 °F): the first 2–3 hours at 35–40 °C, then 45–50 °C, until crisp.
• Mushrooms and herbs are not washed: mushrooms are cleaned with a brush and knife, on the day they are picked.
• Aromatic herbs up to 35 °C (95 °F), in the shade or in a dryer on the lowest setting (H16-05).
• Dried mushrooms: 48 h in the freezer against larvae, then a jar; before eating, soak and cook for at least 15 minutes.

What's inside

Chapters

1. What herbs and mushrooms have in common
2. Herbs in the dryer and shade at a glance
3. Mushrooms: safety first
4. Which mushrooms to dry
5. From wood to tray
6. Drying mushrooms
7. Mushrooms on a string
8. Larvae, moths and storage
9. Soaking, cooking and powder
10. Signs of mushroom poisoning
11. Common mistakes
12. Printable checklist

Worksheets

• Herb and mushroom calendar
• Mushroom calculator
• Foraging and drying diary
• Identification cards
• Jar labels