Drying

Drying is the initial post-harvest reduction of inflorescence water content from ~70–80% (fresh) to ~10–15% moisture, achieved by hanging intact branches or bucked buds in a dark, climate-controlled room. The industry "60/60 rule" specifies ≈60 °F (15.5 °C) and ≈60% RH over 7–14 days, producing a slow, uniform water loss that avoids case-hardening — outer desiccation trapping interior moisture — and minimizes volatilization of labile monoterpenes, which evaporate rapidly above ~70 °F (Zheng 2021; Ross & ElSohly 1996). Gentle, indirect airflow is maintained to prevent fungal colonization without directly desiccating surfaces. Readiness for curing is traditionally judged by the "stem snap" test — small branches fracture audibly rather than bending — and instrumentally by water activity ≤0.65 a_w. Rapid drying (high T, low RH, or lyophilization without sublimation control) locks chlorophyll into tissue and preserves the harsh "hay" aroma that curing is meant to eliminate. Etymology: Old English dryge. Synonyms/slang: hang-drying, drying down, "the hang." → See also: Curing, Harvest, Wet weight, Dry weight.