Dry the osmanthus by high-temperature drying or natural air drying. Find a glass bottle and seal it. You can put some desiccant inside to keep it for a long time.

Dried osmanthus should be packed in sealed glass jars and stored in a cool, ventilated and dry place. The general shelf life and drinking period are 6-8 months, and it should be eaten within this period. Better yet, if you have a desiccant at home, it is okay to store it properly for a year, but it is best not to leave it for too long, otherwise the aroma of the osmanthus will dissipate and the edible value will be reduced.

The fragrance of osmanthus is mainly due to the fact that it contains linalool, ocimene, ionone, geraniol, limonene, pinene, etc. According to existing research, these ingredients will not have any adverse effects on the human body, but some people may be particularly sensitive to floral fragrances. If this occurs, reduce contact with osmanthus. Osmanthus fragrans is one of the top ten traditional Chinese flowers. It is an excellent garden tree species that is both ornamental and practical, integrating greening, beautification and fragrance.

Notes on drying osmanthus:

Fresh osmanthus cannot be eaten directly. The tannin content makes the osmanthus very astringent and lacks fragrance. It must be cooked It will be less astringent and more fragrant, and freezing will not achieve the effect of cooking. To make dried osmanthus, dry the fresh osmanthus in an oven or microwave, or use quicklime to absorb the moisture, then put it into a plastic bag or glass bottle and seal it for storage. It is recommended that you use quicklime to absorb the water as much as possible. The dried osmanthus produced by this method has a strong fragrance and the color will not change.