Hi, yes, I sometimes leave them in the dark for 48 hours before harvesting. If I harvest without a dark period, I cut them down in the morning shortly after the light turns on. Supposedly, the intensity of the aromas degrades over the day under light and recovers or replenishes in the dark. Additionally, I let them dry out for the last 3 or 4 days so they give everything they’ve got one last time. For drying, I hang them in a dark room or tent if it’s available. Temperature and humidity are best at 18-20 °C and around 58%.
Hope it was helpful, regards