How do I dry my harvest properly?

The aim is slow drying over roughly a week to two weeks. Too fast and you get a harsh taste; too slow and mould moves in. A closed tent with a small fan pointing at a wall and an exhaust on low works fine. Check the humidity often; above 65% for days is risky.

For the setup see drying: the ProDry drynet 75 cm or a ready-made drying tent.