The trees begin to yield from 7-8 years after planting. The stage of harvest of flower buds determines the quality of the final dried product. Buds are harvested when the base of calyx has turned from green to pink in colour. If allowed to develop beyond this stage, the buds open, petals drop and an inferior quality spice is obtained on drying. Prior to drying, buds are removed from the stem by holding the cluster in one hand and pressing it against the palm of the other with a slight twisting movement. The clove buds and stems are piled separately for drying. Buds may be sorted to remove over-ripe cloves and fallen flowers. Drying should be done immediately after the buds are separated from the clusters. If left too long in heaps, they ferment and the dried spice has a whitish shriveled appearance (khoker clove). The traditional method of drying is by exposing them to sun in mats. The green buds are spread out in a thin layer on the drying floor and are raked from time to time to ensure the development of a uniform colour and to prevent mould formation. In sunny weather, drying is completed in 4-5 days giving a bright coloured dried spice of attractive appearance. During drying, clove loses about two-third of its original fresh green weight. When properly dried, it will turn bright brown and does not bend when pressed. The dried cloves are sorted to remove mother of cloves and khoker cloves, bagged and stored in a dry place. The stem after separation of buds is dried in a similar manner as the spice, without allowing mould formation and fermentation.
