Purple Dead Nettle (Lamium purpureum), a common member of the mint family, is often foraged for its beneficial properties. It is recognized by its square stems and the cluster of purple-tinged leaves at the top. Drying Purple Dead Nettle is the most reliable method for preserving its natural compounds and flavor for long-term use. This process removes all moisture content quickly to prevent mold growth and degradation.
Pre-Drying Preparation
The quality of the final dried product begins with careful harvesting and preparation. Gather the nettle when the purple tops are flowering in the spring to ensure the highest concentration of compounds. Always select plants growing in clean, uncontaminated environments, far from industrial runoff, heavily trafficked roads, or pesticides.
After harvesting, gently clean the plant material to remove soil, debris, or small insects. A quick, gentle rinse under cool, running water is sufficient; avoid soaking the delicate leaves and flowers. Immediately pat the herb dry with a clean towel or allow it to air dry briefly to eliminate surface water. Remaining moisture significantly extends drying time and increases the risk of spoilage.
Before drying, trim the plant material to maximize efficiency. Thicker, tougher stems should be separated and discarded as they retain moisture and dry slower than the leaves and flowers. You can dry the entire top portion or separate the leaves and flowers for a more uniform and faster drying time. Spread the material out in a single layer on a tray or screen to ensure good air circulation.
Step-by-Step Drying Techniques
Two primary methods are effective for drying Purple Dead Nettle: the traditional technique of air drying and the controlled environment of a food dehydrator. Air drying is a simple method that requires no specialized equipment, relying instead on ambient conditions. The harvested nettle can be loosely bundled and hung upside down, or spread thinly on a screen or basket to maximize exposure.
The location for air drying should be warm, dark, and possess excellent air circulation to wick moisture away from the plant material. Direct sunlight should be avoided because ultraviolet light can degrade the plant’s pigments and volatile oils, diminishing the final quality. Depending on the humidity and temperature of the environment, air drying typically takes between five to eight days, though it may require up to two weeks in particularly humid conditions. Regularly stirring the material, especially in the first few days, promotes even drying.
For a significantly faster and more consistent result, a food dehydrator offers precise temperature control. The dehydrator should be set to a low temperature range, typically between 95°F and 110°F (35°C to 43°C), to dry the herb without cooking it. Spread the prepared nettle in a single, non-overlapping layer across the dehydrator trays. Drying time in a dehydrator can range from four to twelve hours, depending on the machine and the humidity of the fresh herb. It is important to check the material frequently, as small, delicate herbs like Purple Dead Nettle can dry very quickly.
Finalizing and Storing Dried Nettle
Determining when Purple Dead Nettle is completely dry is crucial to prevent mold and ensure long-term preservation. The surest indicator is the “snap test,” where the dried leaves and flowers should be brittle and crumble easily between the fingers. Any sign of pliability or bending indicates that moisture remains, and the drying process must continue. If the herb is stored before it is fully dry, residual moisture can lead to mold development, rendering the entire batch unusable.
Once the herb is confirmed to be completely dry, it must be allowed to cool fully to room temperature before being transferred to storage containers. Packaging warm herbs can cause condensation inside the container, which reintroduces moisture and creates a breeding ground for mold. Airtight containers are necessary for optimal storage, with opaque glass jars being the preferred choice because they protect the herb from light exposure.
The container should be labeled immediately with the name of the herb and the date of drying to track potency over time. Dried herbs generally maintain their quality for up to two years when stored correctly. The final storage location should be cool, dark, and dry, which slows the degradation of the plant’s aromatic and medicinal compounds, thus maximizing its shelf life. If desired, the herb can be lightly crushed or powdered immediately before storage, which helps save space, but storing the whole leaves and flowers often helps preserve potency for a longer duration.