Lily of the valley is poisonous, so take your time while harvesting to make sure you pick the right plant.
Lily of the valley has one stem colored green and purple with two or three leaves.
Lily of the valley and other plants won’t have this odor and may smell sweet instead.
The entire plant can be used, but the underground bulbs tend to be small. Removing the bulb should only be done if you have the landowner’s permission or don’t mind removing your own plant.
You may also put clippings into a plastic bag or water bottle. Keep them loosely packed and don’t squish them.
You can remove more air from the bag by using a soda straw. Close the bag around the straw. Suck out as much air as possible, then quickly remove the straw and close the bag.
You can also use a food dehydrator to dry out the leaves.
Oil-preserve garlic should be refrigerated and will last up to three weeks. Raw garlic pickled in vinegar can be left at room temperature but will last almost indefinitely in the refrigerator.
