Collecting: The first light frost is the signal for herbs to start building up their energy reserves in their root system to help them survive the long winter months. It is also the time to harvest roots. Dig early in the morning or last thing at night, because at these times the plants energy remains in the root system; on warm days, it rises up to the top growth. Take care not to bruise the herb roots when you are lifting them.

The root from mature echinacea plants can dug up for medicinal use.

Washing: Rinse the roots under cold running water to wash off soil and dirt before you preserve them. If necessary, use a soft vegetable brush to gently clean off stubborn dirt without damaging them.

If roots are caked in mud, perform the first wash outdoors with the garden hose so as not to block the kitchen sink with soil.

Grating: Once washed, peel off the tough outer layers and then grate the fibrous root flesh. The gratings can then be used fresh or preserved in a light vinegar, or you can dry the root. To prepare the root for drying, peel the root and then slice it into sections. Arrange the slices on a muslin frame until dry (dried slices remain spongy in texture). Store the dried root slices in a clearly labelled dark glass jar.