Drying removes the moisture that mould, bacteria, and decay
depend on. Done properly, dried plants and mushrooms can keep
for a very long time — months or even years — making it one
of the most accessible preservation methods available,
requiring no special equipment at minimum.

Leafy herbs like mugwort and yarrow, thinner mushrooms like
funnel chanterelles (as mentioned in section 6.3), and flowers
like linden and lady's mantle all dry well. Watery, fleshy
items like berries are trickier to dry well at home without
proper equipment, and often freeze better instead, as covered in 11.4.

The simplest method: tie small bundles of herbs and hang them
somewhere warm, dry, and well-ventilated, out of direct sunlight,
which can degrade colour and flavour. This works well for
sturdier herbs but can take longer and risks mould in humid conditions.

For mushrooms and thicker leaves, drying flat on a rack with
good airflow underneath tends to work better than bundling.
Slice thicker items thinly first to speed drying and reduce
the risk of mould forming before the centre dries through.

A low oven with the door slightly ajar, or a dedicated
dehydrator if you have one, speeds the process considerably
and gives more consistent results than air drying alone,
particularly useful in Suomi's more humid months.

Properly dried herbs should crumble easily between your fingers.
Mushrooms should snap rather than bend. Anything still flexible
or leathery isn't fully dry and risks mould in storage —
give it more time before sealing it away.