Dried Mountain Ash

To make dried mountain ash from fresh berries, we will need to resort to the help of dryers, and if there are none, use improvised means. In any case, the fruits should be kept at a consistently hot temperature.

We get rid of berry tails, soak the berries in running water and tamp them into a colander / sieve. The layer of berries should not be deep - no more than a couple of centimeters.

At a temperature of 40 degrees, it will dry for a long time. The air on which the rowan stands should not be too humid or hotter than the approximately set, optimal drying temperature.

You will have to check the berries from time to time, but not often. Drying is a very time–consuming process. We can determine its end by feeling the berries. If juice comes out of them, it means they haven't dried out yet. If they have dried out, we transfer them to a dry, preferably airtight place, like tightly sealed cans.