Curing

+70% RH - too wet, needs to sit outside the jar to dry for 12-24 hours, depending.
65-70% RH - the product is almost in the cure zone, if you will. It can be slowly brought to optimum RH by opening the lid for 2-4 hours.
60-65% RH - the stems snap, the product feels a bit sticky, and it is curing
55-60% RH - at this point it can be stored for an extended period (3 months or more) without worrying about mold. The product will continue to cure.

Below 55% RH - the RH is too low for the curing process to take place. The product starts to feel brittle. Once you've hit this point, nothing will make it better. Adding moisture won't restart the curing process; it will just make the product wet.

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