Harvest time is determined by the growing condition of the herbs and plants: when the time is right, leaves and flowers contain the maximum amount of volatile oils at this stage of blooming, giving the greatest flavour and fragrance to the finished product. The harvested plants need to be dried and cured in order to preserve them make the yield last for up to 1 year. The main reason you might dry your plants after harvesting is because mold can infect one plant and spread to the entire yield. Of course, mold thrives in moist conditions and the plants will generally be rather moist right after harvest. A good drying procedure and the right equipment allows the plants to maintain their flavourful tastes and pleasant aromas while also not exposing them to some harsher drying techniques.