Earth Air Fire and Water
The Pharmageddon Herbal
Chapter 3.
DEHYDRATION
Introduction 3.1
Dehydration as an art is very old, the origins of which are lost in time. As a science, it is relatively young, being little more than 100 years old.
As a process, it is fundamental to most herb growing operations.
The drying phase is the point at which an otherwise satisfactory crop may be ruined; or its economic value considerably reduced, and yet it is the one process which is most often botched with some quite appalling materials appearing in the market place. Herbs intended as medicinal extracts will almost certainly fail in terms of efficacy and metabolite levels. There are many ways in which plant material may be dried. Small quantities may be prepared for domestic use, from domestic resources. This by time honoured methods, such as bunching and hanging in a warm dark place that has suitable ventilation.
The Benefits of Dehydration 3.2
The ownership of a dehydrator confers upon the herb grower a degree of market flexibility which is unmatched by any other branch of horticulture. Some of the benefits are as follows;
The crop is stabilised and may be stored for up to nine months.
There is no necessity to sell the crop onto a glutted market.
The bulk fresh crop is reduced, with good savings on transport.
The crop is greatly increased in value.
The marketing options are considerably expanded.
The Aim of Dehydration 3.3
Good dehydration practice seeks to preserve the herb metabolites in as near to their natural state as possible. Therefore, the water content of the material must be quickly and efficiently reduced to a level where bio chemical reactions cease and micro-organisms are unable to function. The temperatures employed must be so regulated that the metabolite and cosmetic integrity of the material is not damaged. Therefore, the grower must not only have knowledge of dehydration theory and the apparatus employed; but must also understand the characteristics of the material upon which they work.
The Living Herb 3.4
As living entities, herbs are incredibly complex. A single cell, with the addition of a few basic elements, can manufacture in seconds, a dazzling array of intricate compounds; even one of which could take a modern research laboratory many months of painstaking work to reproduce, if indeed they could be reproduced at all. It is well that we remember, that the chemical expertise demonstrated by a single blade of grass is, as yet beyond our knowledge.There are an estimated 500,000 higher plant species; of which a mere 5% have been screened for bio-active substances. The terminology can be misleading because the screening usually involved a search for a single so called ‘active principle’, such as alkaloids or glycosides which of course scientifically speaking is woefully inadequate given the complexity of a single plant.
Very few of our medicinal plants have been subjected to an in-depth analysis, so it is possible that the baby has already been thrown out with the scientific bath water.
Ginger root contains a volatile oil that represents around 0.5 to 2.5% of its mass. To date well over 80 compounds have been isolated from the oil alone.
The common herb Yarrow (Achillea millefolium), which is found throughout the temperate zones of the world, has yielded so far well in excess of a 100 secondary compounds.
The human brain, so frail, so perishable,so full of inexhaustible dreams and hungers
burns by the power of a leaf.
Loren Eiseley. PhD
The word ‘photosynthesis’, means literally, ‘made from light’ By that ultimate transmutation the green plant may be seen as the servant planetary alchemist. The green plant alone has mastered the secret of the transmutation of sunlight, water and carbon dioxide into food. All life forms are dependant on the power of the leaf.
There are certain kinds of bacteria that are classed as autotrophs i.e. able to synthesize food from inorganic molecules such as hydrogen sulphide; however the hydrogen sulphide which is used instead of water, is produced from the breakdown of green plant protein by sulphide bacteria, so they too are dependent on the green plant for life.
Primary and Secondary Compounds 3.6
Primary compounds such as carbohydrates, proteins, lipids and nucleic acids are to be found in all living organisms, whereas the natural distribution of the secondary compounds such as alkaloids and glycosides etc, is more sporadic, however, the secondary compounds are produced in great variety by the green plants. Several thousand of them have been identified, what is surprising is, that they have been synthesised from just 6 major chemical groups.Science is unable to supply any clear cut answer as to the purpose of the secondary compounds nonetheless they are of vital importance to our well being and health, in that they are able to elicit all known pharmacological responses.